Hand Cut French Fries with Seasoning

Making French Fries From Scratch

Why do I think we should all know how to deep fry hand cut french fries with seasoning from scratch? First, most everything tastes better when you make it from fresh ingredients with names you can pronounce. Second, potatoes are so versatile and economical, fries today, mashed tomorrow, scalloped on Friday. Three, most everyone has a pot and oil. Not everyone has an air fryer. Let’s go.

In my opinion, it’s far better to keep a bag of Russet potatoes in the pantry and transform them into your dish, rather than having boxed or pouches of potato flakes, frozen fries, dried scalloped, and au gratin. And I really think the taste of homemade anything is worth the effort.

What You Need to Make Hand Cut French Fries with Seasoning

• Russet Potatoes – Grab a bag of potatoes or a few individual spuds at the store, you just need 3-4. Russet potatoes are made for frying. They are sturdy and starchy. Red and yellow are delicious too, but softer and would be better for the oven.
• Cooking Oil – Oils are not created equal. It’s important to use the right oil for the cooking application. For frying, use peanut, vegetable, or canola.
• Spices and Seasonings – There are a bunch, so I’m going to get into each a bit here. I wanted my potatoes to taste like my favorite potato chips. This is my best to duplicate the flavor:
  • Sugar – Granulated sugar to bring a bit of sweetness.
  • Tajin – This is all about getting the citric acid, a bit of salt, and heat.
  • Paprika – Smokey flavor.
  • Garlic and Onion Powders – For their respective flavors, a little less of the garlic.
  • Dry Mustard, Salt, Turmeric – These add their own unique flavors. Salt is up to you… I think it needs just a bit more than the Tajin brings. Turmeric is unique, but beware, it will temporarily stain your hands.

How To Make Hand Cut French Fries with Seasoning

First, mix all the seasonings together in a bowl and set aside. Then, scrub clean and rinsing off your potatoes. Using a paring knife or large chef’s knife, cut each potato into 1/4″ slabs. Next, cut those slabs into 1/2″ strips.

Finally, rinse the fries and pat them dry with a paper towel, this removes the excess starch.

Hot Oil Is the Key to Crisp

In a large stock pot add the oil. I used a 4 1/2 quart pot which easily accommodates 8 cups. Alternatively, you can use a large saucepan with less oil and smaller batches. Start by heating the oil until it reaches 325 degrees F, and you see a shimmer. Let the oil heat up for at least 8 to 10 minutes over high to medium hight heat.

If you don’t have a thermometer, the best test is to carefully put a small fry into the hot oil. If the oil begins to vigorously bubble around the slice of potato, the oil is ready to go.

Hot oil is the key to crisp. You can get a toasty potato at 300-325 degrees F, but hotter will keep them crispy. Please use caution when cooking with hot oil. Keep a close eye on the pot.

Frying and Cooling

Using a slotted spoon or strainer ladle, place the first batch of fries in the hot oil. Allow the fries to fry for 2-3 minutes or until lightly browned. Remove them from the oil and place them on a paper towel to drain and cool. Place the first batch in the refrigerator or freezer while you work on the second batch. Let them chill for 10-15 minutes.

Be sure to check the oil temp and keep it as close to the 375 degrees F as you can consistently.

Repeat this with the remaining potatoes. After the second batch is done and resting comfortably on a paper towel lined plate, place the first batch back in the hot oil. Fry the potatoes for another 2-3 minutes or until they are a beautiful golden brown.

Tip: Use a splatter screen like the one shown to the right to avoid oil from, well, splattering.

Place the twice fried taters on a paper towel to get any drippy oil off. You want the oil to allow the seasoning to stick, you just don’t need them oozing oil. Then, place the fries in a mixing bowl, sprinkle with seasoning and give the fries a toss to coat. Serve immediately with your favorite dipping sauce. Try your hand cut french fries with ketchup with sriracha or chili sauce.

Tips, Tricks, & FAQs

• What Is The Best Cutter for Fries? You. Really, just take a few to cut the potatoes down to size. Whether making steak cut, wedges, or standard, I think it’s easier to cut by hand and takes just a few minutes.
• How To Cut Potatoes For Fries? The key to cutting is to make the fries all the same thickness. Length is less important, but if you cut to different thicknesses, the potatoes will cook at different times. Keep the fries as uniform as possible.
• Can You Make These With An Air Fryer? Yes! Prepare the potatoes according to your air fryer. My air fryer cooks at 400 degrees F for 15 minutes with a toss and turn of the potatoes halfway through cooking. Add the seasoning after they are done cooking.
• Oil Temperature. Remember, when you add items to hot oil it be sure to bring the heat back up if the oil doesn’t maintain bubbles. The oil might end up at 325 by the end of your cooking.
• Frugal Franny. After the oil is cooled, if you didn’t deep fry something that flavored the oil, I will strain it through a coffee filter back into the original container… or you can use a large mason jar. I think the oil can be used a few times as long as it’s still clear and the flavor hasn’t been compromised. This recipe will not dirty up the oil too much.
• Tasty Toppers. Try these fries with a spicy cheese sauce, shredded cheese and chili, chopped onions, or dip in a spicy mayo.