65 Reviews

These are the best ~ but I left the skins on ! Just washed them & had to slice by hand ~ I don't have a french fry cutter ~ but it turned out fine ! Once you make these you won't want those store boughten one !!~POKER~

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Poker April 20, 2003

Very good recipe. However, I have made them twice and the second time I made a small adjustment and it made a big difference. After the potatoes were dried and ready to fry I tossed them with 2 tbs of corn starch. Then did the first deep fry. It gave them a much better golden brown and made them more crispy.

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Greg: Barrow, Alaska October 13, 2011

Made sweet potato fries using this method... Awesome! Perfect crisp outside, creamy inside. Yum.

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under12parsecs August 03, 2011

This was a really nice guideline. I've never made fries at home before, and I'm starting to wonder why! My fries turned out soft and tasty in the middle and had a nice crisp on the outside. YUM! Soo much better than any bag of frozen fries from the store.

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LogicallyLocked September 05, 2010

These fries are awesome! Nice and crispy on the outside and tender on the inside, just like we like them! Sprinkled with some Malt vinegar we enjoyed them so much!

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KitchieWitchyGoo January 31, 2009

Ore-Ida watch out!! Another 5++ stars from here! I'm certain I'm showing my age but I remember my mom making fries like these before they were available in the freezer case. I remember her frying the taters twice and I'm sure she used lard because it was the only grease I saw in our house back then. I followed the recipe exactly using peanut oil and my fry baby with hand-cut russets and the temperatures called for. They were perfect with my grilled steak and worth the extra time and effort!!

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prd2bbsn June 14, 2008

I had an urge to make greasy french fries for my family last night to go along with plain old hamburgers. THESE WERE WONDERFUL!!! I don't have a fry cutter so cut them as uniformly as possible lengthwise with a knife. I also don't have a deep fryer OR a temp taker so I just filled my deep skillet half full with the vegetable oil on med-high for the first 3 minutes of frying... and removed them with metal tongs. Then turned the temp up almost to high for the last 4 minutes. They came out crispy and perfect. My family devoured them... and they said they felt like they were at a burger joint. My 9 year old thinks I am the best french fry maker ever now!!! Thanks a bunch!!!

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Che~Sara` October 23, 2007

These are the best! Had to cut the taters by hand. Other than that, I followed the recipe exactly. This will be a rare snack because of the oil, but man, are they tasty. I think the only thing I will change is to cut my fries a little thicker. I'll try a couple different seasoning blends for extra flavor and variety.

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Hadice May 23, 2007

I can't believe how good these are. I too left the skins on and cut them up with a mandolin slicer then used my deep fryer. These are the best fries my husband and I have had (and trust me we have had a lot)! Better than any restaurant and WAY better than the frozen ones! Highly recommened!

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ShanRN August 18, 2005
Mean Chef's French Fries