Just 3 simple ingredients to make the best homemade fries from scratch. So crunchy and moreish – they make the perfect side-dish for your fish, steak or eggs.
Best potatoes for making homemade fries from scratch
We’ve had a really good crop of potatoes this year and one of our favourite ways to cook them is to make homemade fries. If you don’t have homegrown potatoes, I recommend buying Agria potatoes for the best result. We have tried several different varies and always come back to Agria, they produce the best crunch, hold together well and the flavour is delicious.
What oil should I use for deep-frying?
I understand deep frying food can be somewhat controversial. But taking into account that this is a ‘treat’ or ‘occasional’ food I personally don’t have a problem with it. And to be honest I’d rather deep fry my own food from scratch in clean, fresh oil than buy from a takeaway where the oil is probably several days old. Taking all that into account I like Rice Bran Oil but it really comes down to personal choice and affordability. We do use our oil more than once, usually 2-3 times so long as it hasn’t sat for too long between uses in the deep fryer. If you are not comfortable doing this, simply use less in a pot and discard after every use.
Ingredients needed to make homemade fries from scratch
Agria potatoes – as many as you want to make. We use approx. 8 large potatoes.
Oil for frying – 1-3 liters: depending on what you are frying in. Make sure it’s fresh oil for best result.
Salt – to taste.
Tools you will need to make homemade fries from scratch
Large pot with lid, vegetable peeler, cutting board, sharp knife, an electric deep fryer or frying basket/scoop for a large stainless-steel pot.
How to Make homemade fries from scratch
Step One
Peel or scrub the outside of the potatoes well. We prefer to peel the skins off but you can leave them on if you like.
Step Two
Cut the potatoes in half long-ways. If you have small or medium size spuds leave them whole for now.
Step Three
Place the potatoes in a large pot, add 1/2 teaspoon of salt and cover with cold water. Bring to the boil over a high heat with the lid on. Once boiling, make sure the lid can vent steam, lower the heat to medium and simmer until the potatoes are just tender.
Step Four
When the potatoes are ‘just’ cooked remove from the heat, strain off all the water and allow to cool enough to handle.
Step Five
Cut the cooled potatoes length-ways into your desired size. For chunky fries leave them thicker, for shoe-string fries cut them thin but be aware they may break easily. Place the ready to fry strips into the frying basket. I recommend only half filling the basket and cook in batches.
Step Six
Heat the oil in the deep fryer or large pot to 190C/375F. The oil needs to be clean and deep enough to cover the fries but also leave plenty of ’empty space’ above. This is because the moisture in the potatoes will cause the hot oil to bubble intensely.
Step Seven
Cautiously lower the basket into the hot oil. As mentioned, be aware the hot oil will start to bubble and boil initially. Check regularly, the fries will take approx. 5-10 minutes depending on how thick you cut them.
Step Eight
When golden and crispy lift the basket out of the oil and leave to drain for a minute or two. You may need to give the basket a gentle bang against the side to release the fries if they have stuck together.
Step Nine
Tip the cooked fries from the basket onto a paper towel lined plate. Sprinkle with salt. Try not to eat them all while you cook the next batch!
Serve with your main meal as a side-dish or just as they are with a little sauce, mayo or aioli. YUM!!
Enjoy!
Homemade Fries From Scratch
Just 3 simple ingredients to make the best homemade fries from scratch. So crunchy and moreish - they make the perfect side-dish for your fish, steak or eggs.
Ingredients
- Agria potatoes - as many as you want to make. We use approx. 8 large potatoes.
- Oil for frying - 1-3 liters: depending on what you are frying in. Make sure it's fresh oil for best result.
- Salt - to taste.
Instructions
- Peel or scrub the outside of the potatoes well. We prefer to peel the skins off but you can leave them on if you like.
- Cut the potatoes in half long-ways. If you have small or medium size spuds leave them whole for now.
- Place the potatoes in a large pot, add 1/2 teaspoon of salt and cover with cold water. Bring to the boil over a high heat with the lid on. Once boiling, make sure the lid can vent steam, lower the heat to medium and simmer until the potatoes are just tender.
- When the potatoes are 'just' cooked remove from the heat, strain off all the water and allow to cool enough to handle.
- Cut the cooled potatoes length-ways into your desired size. For chunky fries leave them thicker, for shoe-string fries cut them thin but be aware they may break easily. Place the ready to fry strips into the frying basket. I recommend only half filling the basket and cook in batches.
- Heat the oil in the deep fryer or large pot to 190C/375F. The oil needs to be clean and deep enough to cover the fries but also leave plenty of 'empty space' above. This is because the moisture in the potatoes will cause the hot oil to bubble intensely.
- Cautiously lower the basket into the hot oil. As mentioned, be aware the hot oil will start to bubble and boil initially. Check regularly, the fries will take approx. 5-10 minutes depending on how thick you cut them.
- When golden and crispy lift the basket out of the oil and leave to drain for a minute or two. You may need to give the basket a gentle bang against the side to release the fries if they have stuck together.
- Tip the cooked fries from the basket onto a paper towel lined plate. Sprinkle with salt. Try not to eat them all while you cook the next batch!
- Serve with your main meal as a side-dish or just as they are with a little sauce, mayo or aioli. YUM!!
