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We’re less than a week away from celebrating America’s favorite holiday: National French Fry Day! The Idaho Potato Commission (IPC) is the go-to resource for all things fries, so get ready for your crash course on best practices, tips and tricks, and the most irresistible recipes imaginable! To celebrate the much-anticipated date, IPC is sharing its secrets to the best homemade French fries and hosting a spud-tacular French fry giveaway.
Thomas Jefferson was the first person to bring French fries to America when he requested his potatoes be fried “in the French manner” at a White House dinner in 1802. Fast forward 221 years…more than 4.5 billion pounds of French fries are consumed in America each year. That’s roughly 13.5 pounds per person! Compared to the 75 million pounds of tater tots eaten annually, it’s no wonder French fries need their own day to be celebrated nationwide. Thanks, Tom!
The Basics
If you want to make French fries that even Thomas Jefferson would approve of, here are a few tips.
- Use an oil with a high smoke point like vegetable, canola, or peanut to prevent burning.
- We recommend using a thermometer to ensure the oil reaches the proper temperature for frying, 350℉.
- The beauty of French fries is they don’t have to be fried! If you prefer to oven-bake or air-fry, we have recipes that produce the tastiest taters imaginable.
- Regardless of your preparation method of choice, Russet potatoes will yield the best results due to their low moisture content and smooth interior. Over 52 percent of restaurants serve fries and russets are the most popular variety used nationwide.
Tips and Tricks
- If you don’t have a food thermometer handy, grab a wooden spoon and dip the handle in the oil. A steady flow of bubbles means your oil is ready for frying; too many bubbles indicate your oil is too hot and few bubbles will tell you it’s not hot enough.
- Soak your cut potatoes in cold water for 30 minutes to remove excess starch. Make sure to dry them thoroughly before cooking to create maximum crispiness!
- Use a large casserole dish to bake your fries. The thin, metal baking sheets can overheat quickly and provide an uneven, unpredictable baking experience for fresh-cut fries.
- Bake your fries on the lowest rack of your oven. The heat at the bottom of the oven will provide a deeper roast on your fries, creating a crispier product. Isn’t that what we’re all looking for?
- Fries are a great side dish but a better main entree. Try Cast Iron French Fries with Chili and Cheese. Loaded Bacon Cheese Fries. Loaded Kimchi Fries. Carne Asada Fries. Need we say more?
- Double fry for double crispy. Fry your taters at 350℉ initially, then remove them from the heat and crank the oil up to 375℉. This second cooking process will remove excess moisture, giving you the crispiest fries imaginable!
- Ketchup is great but leave it in the fridge and expand your dipping sauce game. We recommend making Bacon Chive Dip; it goes especially well with curly fries. Even a simple Harissa or Smoky Tomato Aioli will drastically level up the flavor game.
The Ultimate Idaho® Potato Fry-Lovers Giveaway
Starting July 7, entrants will have a chance to win one of two prize packages each containing three popular French fry products: Pints of Van Leeuwen’s Malted Milkshake and Fries ice cream, a bottle of the IPC’s award-winning Frites by Idaho, and five bags of Grown In Idaho Super Crispy Fries.
To enter:
- Like and save this post on the Idaho Potato Instagram
- Tag a fellow fry-lover in the comments
- Follow @idahopotatoes @growninidaho and @vanleeuwenicecream on Instagram
