Publisher Photo
Publisher Photo
You can't beat the taste of homemade french fries ... they're so much better than the frozen variety.
Recommended: Top 10 Brunch Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + soaking Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + soaking Cook: 5 min./batch

Ingredients

  • 1 pound russet potatoes
  • Oil for deep-fat frying
  • 3/4 teaspoon salt

Directions

Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches for 3-4 minutes or until lightly browned. Remove with a slotted spoon; drain on paper towels.
Increase heat of oil to 375°. Fry potatoes again in batches for 1-2 minutes or until crisp and golden brown, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: 4 servings.
Originally published as French Fries in The Taste of Home Cookbook 2008, p400

Nutritional Facts

16 each: 190 calories, 11g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 2g protein.

  • 1 pound russet potatoes
  • Oil for deep-fat frying
  • 3/4 teaspoon salt
  1. Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
  2. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches for 3-4 minutes or until lightly browned. Remove with a slotted spoon; drain on paper towels.
  3. Increase heat of oil to 375°. Fry potatoes again in batches for 1-2 minutes or until crisp and golden brown, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately. Yield: 4 servings.
Originally published as French Fries in The Taste of Home Cookbook 2008, p400

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