French Fried Potatoes Recipe - Allrecipes.com
French Fried Potatoes Recipe
  • READY IN 40 mins

French Fried Potatoes

Recipe by  

"These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins

Footnotes

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2005

This is a fine recipe with one exception. The trick to french fries that are crispy on the outside and tender on the inside is to first soak then in cold water. Dry thouroughly. Fry TWICE...first a short fry (like blanching vegetables, but in oil), drain and then fry a second time until golden and crispy. This should give the desired results. My friends know I can't eat a soggy fry... and I love fries ;-) ) Happy frying.

 
Most Helpful Critical Review
Mar 04, 2008

OK, I see alot of great reviews. Today I experimented with different temperatures and thickness of potatoes. I must be doing something wrong. My fries either came out soggy or soggy and dark. If I kept my temperature at 365 they would burn before the cooked inside. If I lowered the temp. they would be soggy. Please Help!

 
Sep 05, 2006

Out of curiousity, I divided my potatoes into two batches and soaked one batch in cold water only, and the other in cold water with the sugar added. I must say that the one soaked in sugar water did come out crispier. The difference in the taste was discernible at best, but you can totally tell that one was crispier than the other, so I would suggest that you use sugar as listed in the recipe. Wonderful french fries. Finally I can forget buying thosed frozen ones. Thank you so much for sharing this recipe. It is a keeper.

 
Dec 29, 2006

Planned on fries tonight and decided to experiment. Per Martha S. I've been soaking my potatoes in cold water for at least 2 hours before cooking. I tried cold sugar water, warm sugar water and cold plain water. There was diffinately a difference with the sugar water which my son noticed as well. There wasn't much of a difference with warm or cold sugar water, but our preference was the cold. It just may have been the first batch we cooked. Will be doing the cold sugar method from now on as these were good. At first I didn't think it would work because the potatoes were crisp in the plain cold water and interestingly, the sugar water made the potates softer before cooking.

 
Aug 21, 2006

This is the way to make homemade fries as in a restaurant. It's in the sugar, guys! However... if you want them a bit crispier, here's a trick: first blanch the fries in hot oil for 2 min. Remove, let cool. Return and fry till golden brown.

 
Feb 20, 2008

Okay gang for those who think it's odd to soak them in warm water...well the warm water is merely to dissolve the sugar. After the sugar is dissolved I add some ice and then do the soaking. These fries are the best. I have baked these (spraying with pam & seasoning w/ garlic salt) as well as fried them and they are always a hit. Thanks Lorelei!

 
Apr 01, 2007

Such lovely, crispy fries! I will never use another recipe! The only change I made was that I drained my fries on a paper bag rather than paper towels; doing this makes them not as greasy.

 
Nov 30, 2006

Soaking potatoes ahead in warm water with sugar worked wonders, but borrowed technique from Alton Brown by first frying at 320 deg. until potatoes just began to float, removed from oil, and drained then increased frying temperature to 375 deg for a second quick fry (watch the fries carefully - the difference between crispy fries and shoestring potatoes is just very far apart!). Had been looking for a "perfect" french fries recipe for a long time and this one is the closest to perfect yet!

 

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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