This technique will change the way you make fresh fries at home. Here's our steps to making the best crispy French fries.
What Are the Best Potatoes for French Fries?
- Russet or Idaho Potatoes are best for French fries. They are starchy, dense, hold their shape well, and contain less moisture - which makes for a perfectly crispy potato with a soft interior, less likely to get soggy.
- Yukon gold potatoes can be used in place of Russet or Idaho. They are a great all-purpose potato, inspired by the Peruvian yellow potato. It holds its shape well and is well suited for french fries, as well as mashing.
Don't Peel Your Potatoes
We rarely peel a vegetable. Vegetable skins contain lots of fiber, vitamins and minerals. Plus, it saves us those extra minutes in the kitchen. The potato skin also adds a nice extra crispy crunch to these fries.
How to Cut Potatoes into Fries
Cutting the potatoes into batons is quite simple. Just remember you are always going to be cutting the length that is longest - and depending on the width of the potato, decide to cut it down the center or into thirds length wise (see first two images below). Once you have your potato cut into two or three slices, cut those length wise. If you notice you have some thick wedges, you can always cut them down. It's okay if you have some smaller pieces, they get extra crunchy and we personally love them.
How to Cook the Fries
Once the potatoes are washed and cut, the next steps are quite easy. This is a two step cooking process that involves boiling and baking, but don't be discouraged. Once you taste the deliciously crunchy fries, you'll take the extra step every time you make fries. Also, it isn't much active cooking time, you just need to set a timer and be around.
Boiling the fries first helps release some of its starch.
Once they are tender, drain and transfer them to an oven sheet pan and liberally drizzle them with olive oil.
The rest of the cooking will happen in the oven which makes this time a great opportunity for cleaning up the kitchen.
Set a timer for 45 minutes and clean up, relax, hangout.
Once out of the oven, toss them with some salt and enjoy!
Serve With
As vegans, we know French fries can be a meal. They've been there for us on many social occasions, often times being the only vegan option at a restaurant. So enjoy these crispy babies with whatever your heart and stomach desire, but if you crave something a little different here are some sauces and meals we like to pair these fries with.
- Peruvian Lomo Saltado
- Loaded Fries with Smokey Tempeh Crumble
- Garlic Aioli
- Paprika Mayo
Equipment
- 1 stovetop pot
- 1 oven baking sheet
Ingredients
- 2-3 large Russet potatoes
- Olive oil enough to coat the fries
- Salt to taste
Instructions
- Cut potatoes into batons
- Place potatoes into a pot and fill with enough water to cover
- Bring to a boil
- Cook potatoes for about 10 - 15 minutes or until fork tender
- Drain and transfer to an oven baking sheet
- Cover in olive oil
- Bake at 400 °F for 45 - 50 minutes
- Once out of the oven, toss with some salt and enjoy!
