You basically chop up the potatoes into sticks, toss them in a big pot, cover them with oil, then leave them alone until they're golden brown and ready to eat. It's so easy you could make them for lunch. Or an afternoon snack, which I totally did and I know you want to do it too so don't judge. Seriously, though, do not resist. Just go to the store, buy a big ol' bag of taters and get to frying. You can thank me later.
Super Easy Homemade French Fries
What You Need:
- 3 to 4 large potatoes (I've used russet and yukon gold - both are great)
- A large soup or stew pot
- About 6 cups canola oil (or at least enough to sufficiently cover the potatoes)
- Sea salt, to taste
What You Do:
1. Set aside a baking sheet with a layer of paper towels on it. You'll need this to drain the fries when they're done.
2. Wash and peel all the potatoes. If the edges are round, slice a thin piece off the bottom to give yourself a steady surface for slicing. Slice the potatoes about 1/4- to a 1/2-inch thick, then turn the potato and slice again to make fries.
3. Soak the fries in a bowl of clean water for about 10-15 minutes. This is key in helping them not stick together when they cook up.
4. Add your oil to the bottom of the pot but DO NOT turn on the heat yet. Add your fries in first. Make sure there's enough oil to fully cover the fries. I found mine cooked up best when there was at least a half-inch or so of oil covering the potatoes.
5. Now that your potatoes are fully submerged in the oil, turn the heat on high. After about 5 minutes or so, the oil will come to a boil. Fry the potatoes at a rolling boil for about 15 minutes. DO NOT TOUCH THEM. I'm serious about that one. Just set your timer then read a book or watch dumb videos on them internets while resisting the urge to stir the pot (but still keep an eye on it!).
6. After about 15 minutes, some of the fries will probably start to float to the top. It's okay to give them a little stir now to make sure they're not sticking to the bottom, then keep frying for another 5 to 10 minutes.
7. Once the fries are sufficiently golden, scoop them out with a slotted spoon and place them on the paper towel-lined baking sheet to drain off some of the oil. Add your sea salt or seasoning at this point, too. It sticks better to the hot fries.
8. Enjoy the fries with ketchup, mustard, mayo - whatever you like! Personally, I prefer to dip the too-hot-to-eat fries into a mound of ketchup thinking it'll help cool it off but it never does, and then I proceed to do it again and again burning my mouth a little less each time because they're just so good I can't wait for them to cool off before eating.