Make French Fries Yourself, Recipe With a Chef Step By Step Cooking School
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my proven french fries recipe in this post.
I promise you super fries that are crispy and browned and soft on the inside.
In addition to the right type of potato, the even cutting of the potato sticks and the right frying fat are crucial for success.
You can find all of the tips below.
Take a look at the instructions with photos, then you can get to work right away.
I wish you good luck!
Table of Contents
- 1. French Fries Recipe
- 2. Calories (kcal) And Nutritional Values
- 3. The Right Type Of Potato For French Fries
- 4. The Right Fat For Frying French Fries
- 5. Tools And Ingredients For Making French Fries Yourself
- 6. How To Properly Fry French Fries From Fresh Potatoes
- 7. Use Tip For Frying Fat Several Times
- 8. Prepare Alternative French Fries In the Oven
- 9. French Fries As A Side Go Well With…
- 10. Important Safety Instructions When Deep-Frying
- 11. More Ideas For Side Dishes
1. French Fries Recipe
Below are the instructions with all step-by-step photos. I look forward to comments and success stories!
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 45 Min.
Simple instructions for preparing home-fried fries.
|400||g||big potatoes (You can find the potato variety info under point 1.)|
|700||g||vegetable fat or oil|
Peel and wash the potatoes and put them in a bowl of cold water.
Cut potato slices
Remove the potatoes from the cold water and cut into 1 cm thick slices.
Cut potato sticks
Then cut the slices into 1 cm thick sticks and put them back in the cold water.
After peeling and cutting, the potatoes must be placed in cold water so that they do not turn brown.
Prepare to fry
Sicherheitshinweise zum Frittieren unter Punkt 10. im Artikel.
Heat the frying fat to 175-180°C in a tall pan (note the filling level!) or in a fryer.
Temperature test: The correct temperature has been reached when bubbles appear on a wooden skewer dipped in the hot oil.
The fryer does not continue to heat up once the temperature has been reached.
–> Important note:
Pot frying can be very dangerous because you have to control the temperature yourself.
Please work with extreme caution and use a suitable thermometer.
Also, keep a lid handy to cover the pot in case the oil overheats or even catches fire.
Please note the safety instructions for frying under point 10 in the article.
Dry the potato sticks
Take the prepared potato sticks out of the water and dry them completely twice.
Blanch potato sticks
Place the potato sticks in the hot oil and fry for 3-5 minutes.
In the jargon of chefs, this is called “blanching” – although it doesn’t happen in the water but in the fat.
Supercool potato sticks
Lift the pre-fried potato sticks out of the hot fat and let them cool for 10-15 minutes.
Fry french fries
Finally fry the fries in hot fat until golden brown and crispy.
Salt and serve
Drain the fries very well, place in a large bowl, season immediately with salt and toss, then serve quickly.
2. Calories (kcal) And Nutritional Values
3. The Right Type Of Potato For French Fries
Which type of potato is the right one for the fries?
For the preparation of fries, please use a predominantly waxy variety such as:
The color code of this potato variety is red.
Potato varieties classified as predominantly waxy contain 13 to 15 percent starch.
When roasting or deep-frying, they therefore develop an appetizing tan.
4. The Right Fat For Frying French Fries
Experiment with the frying fat and see how it affects the taste.
You read that right, frying with olive oil is great!
It’s amazing how the taste of the fries changes depending on the type of fat used!
By the way, the best French fries are in Belgium, where beef fat is used for frying.
You can use canola oil, coconut oil, sunflower oil, beef fat or olive oil.Recommends Chef Thomas Sixt
5. Tools And Ingredients For Making French Fries Yourself
To make deep fryer fries yourself, you need…
- mainly waxy potatoes -> color code red
- a peeler,
- a kitchen board,
- a knife,
- enough frying fat,
- a pot and stove or deep fryer,
- a dish towel,
- a roll of kitchen paper
- a large bowl
- a frying basket that fits into the pot or comes with the fryer, and
- a skimmer
6. How To Properly Fry French Fries From Fresh Potatoes
How do you get golden brown, crispy and delicious french fries from fresh potatoes on your plate?
- Thoroughly peel the potatoes, cut.
- Fry the raw potato sticks twice.
- For the first frying, let them float in the fat for about 3-5 minutes.
-> During this process, the potato sticks get little color and cook slowly.
- Then remove from the fat and let cool for 10-15 minutes.
-> The cooling process causes potato starch to come out of the potato sticks.
- This starch makes the fritters take the right color during the second frying and you get crispy fritters.
French fries secret: Please deep-fry potato sticks from raw potatoes twice. This is the only way to get browned and crispy super fries. The first frying for 3-5 minutes is called “blanching” by chefs. After this “free float” in the frying fat, the potato sticks must cool for a few minutes. During this process, the starch comes out of the potato sticks, and this starch provides the crispy browning during the second frying.Recommends chef Thomas Sixt
7. Use Tip For Frying Fat Several Times
Pass the lukewarm frying fat through a fine sieve after use. This will remove the leftover frying. So you can use the fat more often and several times.
–> Let the fat cool down while it is lukewarm
–> Provide a large pot
–> Pass the lukewarm fat through a metal hair sieve
–> Leave the oil in a cool place to cool down
–> Cover with a lid after cooling
Filtering the used oil has also proven itself in the fryer.
A good fryer usually has a cold zone under the heating element, where suspended particles should collect.
Nevertheless, the filtering of the oil by passing counteracts the rapid spoilage and oxidation of the fat.
Strongly foaming and strong-smelling fat is no longer suitable for frying.
Please pay attention to the temperature. Extremely overheated fat is harmful to health and can also catch fire.
8. Prepare Alternative French Fries In the Oven
I’m not a fan of the homemade fries from the oven.
For a perfect result, the potato simply needs a free float in the hot fat.
The oven preparation works as follows:
- Marinate the raw cut potato sticks with vegetable oil and salt in a bowl.
- Then place the raw potato sticks on a baking tray with baking paper.
- The potato sticks should not be on top of each other, but only next to each other.
- Put the baking sheet into the preheated oven and cook them at 220°C hot air for about 15 minutes until crispy.
Bought French fries from the bag are always fried before freezing, so they turn out quite well.
As an alternative to the oven fries, I recommend simple baked potatoes .
9. French Fries As A Side Go Well With…
Served as finger food and snacks with spicy sauces and tomato ketchup or homemade mayonnaise , simply wonderful.
A tip on the subject of finger food:
I paired a low-temp pink duck breast with chips and truffle mayonnaise.
This is a real hit and a good idea for a perfect dinner – simply stunning!
Here’s another classic:
10. Important Safety Instructions When Deep-Frying
When deep-frying, please pay attention to the following points:
–> Check the deep fryer’s temperature gauge before adding fat. This should be clean.
–> Note the maximum filling height of the deep fryer when determining the amount of fat.
–> Heat solid vegetable fat in a saucepan until it is lukewarm and then carefully pour it into the fryer.
–> When deep-frying in a pot, fill a maximum of 1/3 of the pot with oil and work with a thermometer.
–> The correct temperature range is between 160°C and 175°C.
–> Smoking fat is too hot, please reduce the temperature immediately.
–> Avoid frying food that is too moist or too wet.
–> Always keep a suitable lid close to the fryer.
–> If the fryer catches fire, cover it with the lid, leave the room, switch off the fuses.
You cannot put out an oil fire with water, this would lead to an explosion.
Lids and fire blankets are the right means of rescue here.
Information provided without guarantee! Frying in a DIN-tested fryer is generally harmless.
11. More Ideas For Side Dishes
Comments, Cooking Questions and Answers
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