There is something about diner food, or even the suggestion of diner food, that seems to have magical powers over people. One morning a few months ago, I was watching Gilmore Girls and Lorelai and Rory ate some particularly delectable-looking burgers and fries at Luke’s Diner. That night, I was out with some friends and there were at least two of us who said that we’d been craving a big burger and homemade fries all day…and then we realized that we’d all watched Gilmore Girls that morning!

I have so many happy memories associated with food like this–stopping at a roadside diner after swimming all day with friends or family, lots of long summer days and breezy summer nights. Sure, Oven-Baked Fries or Sweet Potato Fries are super-tasty, but every once in awhile, you just need the real thing. And by “the real thing,” I’m not talking Wendy’s–not to diss the perky redhead or anything, but I had Wendy’s fries for the first time in a long time not too long ago an they were not worth the calories.

Recipe, Equipment, and Ingredient Notes

I do have a couple of tips/precautions, especially if you’re not using a deep fryer (which I don’t; I really don’t fry enough to make it worth it to me).

Potatoes – You’re only using a few ingredients, so make sure your potatoes are as fresh as possible; this isn’t the time for those semi-soft sprouters in the bottom of the vegetable drawer. Russet potatoes make great, crispy fries because of their low moisture and high starch content.
Double Fry – The secret to crispy fries is a double dry. The first fry begins the cooking process and the second fry brings them to crispy perfection.
Helping Hands – This is a great date-night activity because it helps to have an extra set of hands. It is not a great activity to involve your kids in (at least the frying part). If you do it with small kids around, make sure they can’t get to you while you’re cooking the fries.
Oil Splashes – Definitely wear closed-toe shoes; long sleeves aren’t a bad idea, either.
Set Yourself Up for Success – Have all your equipment ready before you start frying
Frying Oil – Only use canola or peanut oil; they have the highest smoke point of all the oils. Canola oil is better for your heart, so that’s what I use.
Candy Thermometer – Using a thermometer to track your oil temperature will ensure that you don’t scorch your oil (or your fries!). Candy thermometers read high enough temperatures to properly monitor frying oil and they usually have a clip on the side so you can clip them right onto the pot. The thermometer will stay there throughout the entire frying process.
Be Cautious – This sounds like a no-brainer, but don’t touch anything straight out of the oil. When you’re working fast and it looks like you’re about to lose one of your precious little beauties, it might be tempting to grab the sucker before it falls on your (tennis shoe-clad, of course) foot. Just let it go.
Don’t Be Scared, Just Be Careful – This is seriously such a fun thing to do, and as long as you follow the instructions and keep an eye on the temperature of the oil, you’ll be just fine. If you feel better about it, keep a fire extinguisher handy.

Instructions

Start by cutting your clean potatoes into 1/4 inch slices.

Divide stack in half with the flat surface of the potato on the cutting board and carefully cut potatoes into 1/4″ fries (you may need to remove the round top slice and then cut that part later if you find it’s slipping while you’re trying to cut the potatoes).

Toss any pieces that are too skinny–they’ll just burn when you’re cooking–and trim down any extra-large pieces. Place cut potatoes into a bowl of ice water and repeat with remaining potatoes.
When finished, pour an entire bottle of oil into a pot/kettle/deep fryer and bring to 325 (keep a candy thermometer in there the whole time) over medium-high heat. When the oil is about 310-315 degrees, drain the potatoes so they’ll be ready to go into the oil as soon as it’s hot enough.
When oil reaches 325, turn the heat all the way up to “high.” Place 1/2 of the potatoes into the hot oil and stir frequently for 5-6 minutes, or just until they’re starting to show signs of being cooked. Remove from the hot oil and drain on one of the paper towel-lined plates. They look a little grim. You may be doubting me. You may be doubting yourself. Fear not! We’re not done yet.
Bring the oil back to 325 and then fry the second batch of potatoes. You know the drill–stir frequently, remove after 5-6 minutes, drain on paper towels.
Now…this is where things get fun. Bring the oil up to 375. When you’re there, add the first batch of fries back to the oil and fry for 1-2 minutes. They’ll get brown and crispy fast, and they’ll continue to brown a little after you remove them from the oil, so as soon as they start getting brown enough, get them out of the oil and drain them on the paper towels. As soon as they’re out, give them a very liberal sprinkling of salt while they’re still very, very hot.
Bring the oil back to 375 and fry the second batch of fries, following the same directions. Enjoy!

Serving Suggestions

Now…some of you may not be familiar with Utah-style fry sauce, but this is pretty much a must for hand-cut homemade fries. I know it’s not everybody’s thing, but if you’re not familiar with it, I think you should give it a shot and see what you think; my feelings won’t be hurt if you hate it. Wanna know how to make it? Here’s how:

Fry Sauce

1/4 cup ketchup
1/4 cup mayonnaise (NOT Miracle Whip! Tried it once in a pinch and it was beyond horrible!)
2-3 teaspoons chopped dill pickle

Combine and serve with homemade fries or onion rings.

If you’re feeling fancy, try out this Grown-Up Dipping Sauce, which is basically fancy fry sauce. If you’re serving your fries with something like Smash Burgers, go ahead and toss some sauce on those buns, too!

Frequently Asked Questions

Can I make these ahead of time? Homemade fries are best made fresh. If you’re really strapped for time, you could cut your fries earlier in the day and keep them in the fridge, completely submerged in water, until you’re getting ready to fry. If making fry sauce, you can definitely do that up to several days ahead of time.
I’m making multiple batches to serve a large group. How do I keep all of the fries warm until they are all ready to serve? If serving a crowd, making burgers simultaneously, or making multiple batches of fries, you can keep the finished fries warm in your oven for a bit until ready to serve. Turn your oven on to its lowest setting (usually 120-200 degrees F) and place a baking sheet in there. After your fries are salted, transfer them to the baking sheet in the oven and close the door. Continue until all batches of fries are done and serve as soon as possible.

Did You Make This?

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