Hand Cut French Fries

When it comes to burger night (yes, we have a burger night) in my house, the default side dish is french fries. Almost everyone loves burger night with the exception of my daughter. As she once loved burgers, she now refuses to eat them, and that’s fine. My wife and son are a plain cheeseburger group, while the my other son is a plain burger stacked with bacon. Me, it doesn’t matter. I typically go with whatever I have around me whether it is bacon, caramelized onions, raw onions, Greek olives, whatever. But there is one thing that we all agree on, and that is the homemade french fries.

Hand Cut French Fries Recipe

Now if you have never made homemade french fries before, I think you should. Sure, the store bought frozen kind will always work when you are in a pinch, but trust me, there is a major difference between hand cut fries, and frozen fries.

Lets get started.

Ingredients:

  • 3 large russet potatoes, washed, cut into 1 inch wide strips
  • 3 cups of canola oil
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic, minced
  • salt, to taste
  • cracked black pepper, to taste

I toggle back and forth with skin on and skin off on the potatoes. I’m a big fan of skin on fries, but my kids can be picky at times when it comes to that matter. As pictured above, I went with skin off for my kid’s sake.

Begin by adding the cut fries to a large bowl of cold water, and keep them in there for about 20 minutes. This helps remove a bit of the starch from the potato.

Now you have a couple of options here as well. You can drain the potatoes at this point and dry them on a large towel, getting them ready for the oil, or you can par-bake them. I also toggle back and forth on this one, and they both yield to making great potatoes. On this one, I par-baked them in a 350 degree oven, on a wire rack on a baking sheet, for approximately 15 minutes.  During this time, add the oil to a medium-sized pot, along with one sprig of rosemary, and bring that up to about 300 degrees.

How to make hand cut french fries
How to make hand cut french fries

Take the other sprig of rosemary, and pull all of the needles off of it. Finely chop that into the minced garlic, and set aside.

Remove the rosemary spring. In small batches, add the fries and cook them only for about 5 minutes. Remove with a slotted spoon, and set them aside on some paper towel. Repeat with remaining potatoes.

When the potatoes are par-cooked, and drained, bring the oil temperature up to 350 degrees, and once reached, add the potatoes in small batches, back to the oil, cooking for another 5-7 minutes, or until they are golden brown, and crispy on the exterior. Again, remove with a slotted spoon, and set on some more paper towel to drain.

Repeat.

Add the fries to a mixing bowl, and generously season with salt and pepper. Toss in the rosemary and garlic paste, breaking it up, and mixing that into the fries, tossing along the way. I’m a big fan of rosemary and garlic fries. If you do not prefer either, simply discard that process.

What you end up with are perfectly crisp french fries that are nice and tender on the inside.

Give these a shot, I’m certain you will love them as my as my wife and kids.

Hand Cut French Fries
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 large russet potatoes, washed, cut into 1 inch wide strips
  • 3 cups of canola oil
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic, minced
  • salt, to taste
  • cracked black pepper, to taste
Instructions
  1. I toggle back and forth with skin on and skin off on the potatoes. I'm a big fan of skin on fries, but my kids can be picky at times when it comes to that matter. As pictured above, I went with skin off for my kid's sake.
  2. Begin by adding the cut fries to a large bowl of cold water, and keep them in there for about 20 minutes. This helps remove a bit of the starch from the potato.
  3. Now you have a couple of options here as well. You can drain the potatoes at this point and dry them on a large towel, getting them ready for the oil, or you can par-bake them. I also toggle back and forth on this one, and they both yield to making great potatoes. On this one, I par-baked them in a 350 degree oven, on a wire rack on a baking sheet, for approximately 15 minutes. During this time, add the oil to a medium-sized pot, along with one sprig of rosemary, and bring that up to about 300 degrees.
  4. Take the other sprig of rosemary, and pull all of the needles off of it. Finely chop that into the minced garlic, and set aside.
  5. Remove the rosemary spring. In small batches, add the fries and cook them only for about 5 minutes. Remove with a slotted spoon, and set them aside on some paper towel. Repeat with remaining potatoes.
  6. When the potatoes are par-cooked, and drained, bring the oil temperature up to 350 degrees, and once reached, add the potatoes in small batches, back to the oil, cooking for another 5-7 minutes, or until they are golden brown, and crispy on the exterior. Again, remove with a slotted spoon, and set on some more paper towel to drain.
  7. Repeat.
  8. Add the fries to a mixing bowl, and generously season with salt and pepper. Toss in the rosemary and garlic paste, breaking it up, and mixing that into the fries, tossing along the way. I'm a big fan of rosemary and garlic fries. If you do not prefer either, simply discard that process.
  9. What you end up with are perfectly crisp french fries that are nice and tender on the inside.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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