Best 6 Homemade Fries Recipes

HOMEMADE FRENCH FRIES WITH FIVE DIPPING SAUCES

Steps:

• Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
• Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
• While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
• When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
• Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.

SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP

Steps:

• For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
• For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
• Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.

HOMEMADE FRIES

Steps:

• Peel the potatoes and cut them into long, 8 mm thick French fries. (You can use a French fry cutter for this.)
• Soak the fries in water for at least 30 minutes. Drain them thoroughly, then pat them dry with kitchen paper.
• Heat the Philips Airfryer to 320 degrees F (160 degrees C).
• Put the fries in a large bowl, drizzle with the oil and toss to coat them. Transfer them to the Philips Airfryer basket. Slide the basket into the Philips Airfryer and set the timer for 18 minutes.
• When the timer rings, slide out the basket and shake the fries. Adjust the temperature to 180C and set the timer for another 12 minutes.
• After 6 minutes, slide out the basket and shake the fries again.
• Fry until the timer rings and the fries are golden brown. Sprinkle with salt and serve on a platter.

HOMEMADE CRISPY SEASONED FRENCH FRIES

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

HOMEMADE PEACH KETCHUP WITH SWEET POTATO FRIES

Steps:

• Heat oven to 425°F. In 2- to 3-quart saucepan, stir together peaches, brown sugar, vinegar, pumpkin pie spice and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Simmer uncovered about 20 minutes, stirring occasionally, until peaches are tender. Stir in chili sauce. Remove from heat. Use an immersion blender or process peach mixture in food processor until smooth.
• Meanwhile, scrub sweet potatoes; peel, if desired. Cut into thin strips. Place potatoes in large resealable food-storage plastic bag; add oil, 2 teaspoons salt, the pepper and chili powder. Seal bag; toss until well coated. Place potatoes in single layer on ungreased cookie sheet. Bake 20 minutes or until tender on inside and slightly browned on outside.
• Serve peach ketchup warm or at room temperature with sweet potato fries.

HOMEMADE SUMMER SQUASH FRIES

Steps:

• 1. Heat the deep fryer to 350 F. Clean the squash and peel them and slice like french fries. Put the squash fries in deep fryer and fry for 10 minutes until golden brown. Put the squash fries on the paper towels and sprinkle salt and pepper on squash fries.