Best 9 Classic French Fries Recipe By Tasty Recipes

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Are you craving a batch of crispy, golden-brown, irresistible French fries? Look no further! This guide will take you on a culinary journey to create the perfect classic French fries, inspired by the renowned Tasty channel. Get ready to elevate your fries game with simple yet essential tips and a step-by-step recipe that will transform your kitchen into a Parisian bistro. From selecting the ideal potatoes to mastering the art of double-frying, we'll uncover the secrets to achieving that perfect crunch and fluffy interior. So, prepare your taste buds and let's embark on this delicious adventure of making classic French fries, the Tasty way!

Here are our top 9 tried and tested recipes!

FRENCH FRIES 3 WAYS RECIPE BY TASTY



French Fries 3 Ways Recipe by Tasty image

Feed your French fry craving and make these delicious fries at home! No matter your preference, there's a dipping sauce for you--pick from curry ketchup, garlic chipotle mayo, or pesto mayo, or make all 3 for a DIY French fry bar.

Provided by Tikeyah Whittle

Categories     Lunch

Time 45m

Yield 2 servings

Number Of Ingredients 28

cold water, for soaking potatoes
2 tablespoons lemon juice, divided
3 russet potatoes
4 cups vegetable oil, for frying
1 tablespoon kosher salt
1 tablespoon olive oil
½ cup yellow onion, chopped
1 teaspoon kosher salt
4 cloves garlic
4 teaspoons curry powder
2 teaspoons sweet paprika
1 teaspoon chili powder
¼ teaspoon ground cinnamon
1 cup tomato ketchup
2 teaspoons worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon water, plus more as needed
mayonnaise, to taste
1 white onion, chopped
8 cloves garlic
1 cup mayonnaise
1 ½ tablespoons lemon juice
3 chipotle peppers in adobo sauce
1 teaspoon kosher salt
½ cup mayonnaise
½ cup pesto
½ tablespoon lemon juice

Steps:

  • Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
  • Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
  • In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
  • Drain the fries, then dry completely using a kitchen towel.
  • Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
  • Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
  • Serve the fries in cones of parchment paper topped with your sauce of choice.
  • For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
  • Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
  • Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
  • For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
  • Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
  • Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
  • Enjoy!

HOMEMADE CRISPY SEASONED FRENCH FRIES



Homemade Crispy Seasoned French Fries image

My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.

Provided by Cassie

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 ½ pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
½ cup water, or as needed
1 cup vegetable oil for frying

Steps:

  • Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
  • Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  • Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g

ZESTY FRENCH FRIES RECIPE BY TASTY



Zesty French Fries Recipe by Tasty image

Upgrade store-bought frozen fries by tossing them in a zesty spice rub after cooking. Simply mix together the spices, then add to a paper bag with the fries and shake, shake, shake until evenly coated. They're delicious and addictive!

Provided by Jeremy Paige

Categories     Sides

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 cups frozen french fries
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
¼ teaspoon sugar
1 brown paper bag

Steps:

  • Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper. Place a wire rack on top of the baking sheet.
  • Arrange the fries in a single layer on the prepared baking sheet. Bake until golden brown, tossing halfway through, 25-30 minutes.
  • In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, cumin, chili powder, black pepper, and sugar.
  • Add the cooked fries and the spice blend to a large paper bag. Fold the bag tightly to seal and shake until the fries are well-coated.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 71 grams, Fat 10 grams, Fiber 14 grams, Protein 8 grams, Sugar 4 grams

CLASSIC FRENCH FRIES RECIPE BY TASTY



Classic French Fries Recipe by Tasty image

Learn the proper way to make French fries! The secret is a double-fry method. First, par-fry the potatoes at a low temperature to cook through, then fry a second time at a higher temperature to brown and crisp the outside. The result is a perfectly tender, fluffy interior and a super crispy exterior.

Provided by Katie Aubin

Categories     Snacks

Time 25m

Yield 1 serving

Number Of Ingredients 4

canola oil, for frying
1 large idaho potato
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
  • Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
  • Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
  • Increase the oil temperature to 375°F (190˚C).
  • Return the fries to the hot oil and fry until golden brown and crispy, 3-5 minutes.
  • Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 54 grams, Fat 27 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams

HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY



How To Make Classic French Toast Recipe by Tasty image

This iconic dish is all about the details. While french toast might seem simple, looks can be deceiving. To get that perfectly crispy exterior and creamy, silky custard on the inside we spent weeks eating tons of butter, bread, and syrup to discover the best classic french toast recipe. The end result is indulgent, delicious, and most importantly, easy to make. What's not to love?

Provided by Katie Aubin

Categories     Breakfast

Time 20m

Yield 4 servings

Number Of Ingredients 13

6 large eggs
¾ cup whole milk
¾ cup heavy cream
2 tablespoons light brown sugar
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste, or extract
1 loaf challah bread
unsalted butter, or ghee, for greasing
softened butter
pure maple syrup, warmed
flaky sea salt
fresh berry

Steps:

  • Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
  • In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
  • Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
  • Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
  • Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 25 grams, Fat 31 grams, Fiber 0 grams, Protein 17 grams, Sugar 11 grams

CLASSIC FRENCH FRIES



Classic French Fries image

Categories     Potato     Side     Fry     Quick & Easy     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 3

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes, peeled, rinsed, and dried
Sea Salt, to taste

Steps:

  • Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters. Heat the oil to 325°F.
  • Using a chef's knife or a mandoline, cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 1 cup each.
  • Fry the potatoes until lightly colored but not brown, 4 to 5 minutes per batch. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
  • Heat the oil to 375°F. Fry the potatoes in 1-cup batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.

BEST BAKED FRENCH FRIES



Best Baked French Fries image

The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!

Provided by Life Tastes Good

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
6 Yukon Gold potatoes, cut into thick fries
1 tablespoon white sugar
¼ cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
  • Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
  • Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g

CLASSIC FRENCH FRIES



Classic French Fries image

You really haven't lived until you've had home made fries. After the oil is cooled, filter it and reuse. So long as it'd not over heated it will last 5-6 frys.

Provided by Steve_G

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

4 -5 large russet potatoes
peanut oil
salt

Steps:

  • Preheat oven to 200 degrees.
  • In a large dutch oven heat oil to 320 degrees.
  • Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length.
  • Place in a large bowl of cold water as you're slicing.
  • Drain potatoes thoroughly, removing any excess water.
  • When oil reaches 320 degrees, submerge the potatoes in the oil.
  • Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
  • Remove from oil, drain, and cool to room temperature.
  • Increase the temperature of the oil to 375 degrees.
  • Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
  • Remove and drain on roasting rack.
  • Season with kosher salt.
  • Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.

Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

INCREDIBLE FRENCH FRIES



Incredible French Fries image

Make and share this Incredible French Fries recipe from Food.com.

Provided by Redsie

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large egg white
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
16 ounces pared sweet potatoes, cut into 1/2 inch strips

Steps:

  • Preheat oven to 450°F.
  • In large bowl whisk together egg and spices until frothy. Add potatoes; toss to coat well.
  • Place on nonstick baking sheet in single layer.
  • Bake until golden brown and crisp. About 20 minutes stirring once during baking.

Nutrition Facts : Calories 106.8, Fat 0.3, SaturatedFat 0.1, Sodium 389.1, Carbohydrate 23.8, Fiber 3.9, Sugar 4.9, Protein 2.9

Tips:

  • Use high-quality potatoes. Look for potatoes that are firm and free of blemishes.
  • Cut the potatoes into even-sized pieces. This will help them cook evenly.
  • Soak the potatoes in cold water for at least 30 minutes before frying. This will help remove excess starch and prevent the fries from sticking together.
  • Dry the potatoes thoroughly before frying. This will help them crisp up.
  • Heat the oil to the correct temperature before adding the potatoes. The oil should be between 325°F and 350°F.
  • Fry the potatoes in batches. Do not overcrowd the pan, or the fries will not cook evenly.
  • Cook the fries until they are golden brown and crispy. This should take about 3-4 minutes.
  • Drain the fries on paper towels to remove excess oil.
  • Season the fries with salt, pepper, and your favorite herbs and spices.
  • Serve the fries hot and crispy.

Conclusion:

Making classic French fries at home is easy and rewarding. With the right ingredients and a little practice, you can make fries that are just as good as the ones you get from your favorite restaurant. So next time you're craving fries, give this recipe a try. You won't be disappointed.

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