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Homemade French Fries

As you’ve seen we love our side dishes.  The weather is starting to shift already here in NY so it’s time for a comfort side that will go perfect with my Caprese Burger or Pulled Pork Sandwiches.  My Homemade French Fries definitely hit the mark.  They are crispy and seasoned to perfection with just a bit of spice to them.

Homemade French Fries

Homemade French Fries

These fries are perfect for colder weather because they are absolute comfort food.  You want to start out by peeling and slicing your potatoes to wedge size fries.  A tip that’ll save your wedges from turning brown while you’re slicing all of them, is to place them in a cold bowl of water once they’re cut.

You’ll want to use a large pot to fry the french fries in because you don’t want the fries to touch each other when they are cooking.  So the larger the pot, the less time it’ll take to cook all of the fries.  Make sure that you have enough oil to cover the fries though so if you’re using a large pot you might need to add more oil.

If your mixture for coating the fries does not easily drip from your spoon, you’ll want to add a bit more water.  My husband describes the mixture as looking like cement when it is mixed.   Lovely, I know, but you get the picture.

Seasoned French Fries

Homemade French Fries
Prep time
Cook time
Total time
Homemade French Fries that are seasoned perfectly and fried to a golden crisp.
Recipe type: Side
Serves: 4-6
  • 2½ lbs. Russet Potatoes Peeled
  • 1 Cup Flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. cajun seasoning
  • ½ cup water
  • 1 cup vegetable oil
  1. Slice potatoes into wedge size slices.
  2. Place the sliced potatoes in water while waiting to be fried so that they don't brown.
  3. Heat the 1 cup of vegetable oil over medium high heat.
  4. While the oil heats combine the remaining ingredients in a bowl and mix together for a soupy consistency.
  5. Dip the fries in the mixture and place in the oil and fry until they are golden brown.
  6. Make sure that the fries are not touching in the mixture or they will stick together.
  7. Place on a paper towel after removing from the oil and serve.

As the Fall weather sneaks up on us we’ll be looking for more comfort and tailgating food for Football season.  Be sure to check out my Pulled Pork Baked Potato and Kelli’s Scalloped Potatoes.

About the Authorth_250button-2

Jenny is a wife, mother, teacher and blogger.  She and her husband of 7 years are raising two girls, a toddler and newborn, an hour outside of NYC.  Jenny shares crafts, recipes, diy and party planning projects over at The NY Melrose Family.

You can connect with her at:

The NY Melrose Family * Google+ * FacebookTwitter

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