Description
These homemade french fries are seasoned from the inside out with smokey chipotle and garlicky goodness. So crispy, so golden, and SO delicious that once you start eating them, you won’t be able to stop. Make extra, you won’t regret it.
Ingredients
Scale
- 3 medium Yukon Gold potatoes, cleaned and sliced
- 1 to 3 garlic cloves smashed
- 1/2 chipotle powder (or more to taste)
- 1/2 teaspoon Himalayan salt (or sea salt)
- 1/4 teaspoon sugar or honey (optional)
- 2–3 cups water (enough to cover potatoes)
- neutral frying oil
Instructions
- Wash and slice potatoes. Slice potatoes into traditional french fries or Parmentier (cubed) potatoes.
- Boil + season potatoes. In a small to medium pot, add the water, chipotle powder, salt, sugar (if using), and smashed garlic clove and heat on medium-high. Add the potatoes, and bring to a boil. Reduce the heat to a simmer and cook potatoes for 8 minutes, or just until fork-tender, but not falling apart.
- Strain + cool the potatoes. Remove the potatoes from the water and spread them out onto a kitchen towel-lined platter to cool in a single layer.
- First fry. When the potatoes have cooled completely, fry them in a pre-heated 325°F/163°C deep fryer (or heavy-bottomed pot), until pale blonde in color but not browned. Strain the potatoes and remove them to a paper towel-lined plate to cool. Once they’ve cooled you can either immediately fry them for the last time, or place them in a freezer bag until ready to fry for the last time.
- Second fry. When you’re ready to eat the french fries, fry them for the last time in 350°F/176°C preheated oil and remove them to a paper towel-lined plate or cooling rack when they’re perfectly golden brown and crispy. Season with salt, serve immediately, and Enjoy!
Notes
- If you can’t find Yukon Gold potatoes, you can use Idaho, Russet, or even red potatoes too.
- For a stronger chipotle-garlic flavor you can increase the amount of chipotle powder and smashed garlic cloves used. And you may also allow the potatoes to soak for several hours and up to overnight in the seasoned water.
- Finish your fries with flair by dusting them with a mixture of Lawry’s Seasoning Salt and chipotle powder.
- For a slightly healthier french fry, follow all of the directions above, but use an air fryer to fry them instead of deep-frying the french fries for the 1st and 2nd fry times.
- MealPrep fries so they’re ready to eat anytime. Boil the potatoes, allow them to cool and blanch them until blonde in color in a low-temperature preheated 325°F/163°C oil (this is the first fry). Allow them to cool completely and place the potatoes into a freezer-safe bag. When you want to serve fries on the fly, preheat oil to 350°F/176°C and place frozen potatoes into the oil and fry for just a few minutes until golden and crispy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Deep Fried or Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1/2
