Crispy fries made from jacket potato

Crispy Fries made of Oven-baked Potatoes


Homemade fries from scratch, can be tricky to make well.

The gold standard for fries is “triple fried fries” where they are first boiled in water, then refrigerated, then deep fried at a low temperature, then refrigerated again and then deep fried at a high temperature. It makes the fried terrific. But it’s a long and cumbersome process.

We’ve opted for a slightly easier method that still results in super tasty french fries. When using pre-baked potatoes, you get fries that are easier to make and which end up super delicious and crispy.

With temperature control, it’s easy to keep the oil at the right temperature throughout cooking, so you get perfect fries that won’t burn.


Homemade Fries

5 pcs. Baked potatoes

1.5 l Frying oil

1 tsp. Salt


Bake the potatoes

Rinse the potatoes and poke holes in them with a knife.Bake the potatoes in a preheated oven at 200 °C until they have an internal temperature of 99 °C. It takes 1-1½ hours, depending on the size of the potatoes.Refrigerate the potatoes for at least 8 hours. This is an important step in the recipe as it changes the starch structure of the potatoes. So don’t skip it.

Prepare the fries

Remove the peel from the cold potatoes. It doesn’t have to be neat, it can be a bit rustic. This will only make the fries crispier. Split each potato into 8 wedges. Tear them with your fingers if you can. The rougher the surface, the crispier the fries will be. Use a knife if necessary.

Fry the potatoes

Pour the oil into a pot and heat to 200 °C. The bottom of the pot reaches 200 ºC long before all of the oil, so let the oil heat for around 10 minutes.Carefully add some of the potatoes into the oil and fry for 7-10 minutes. They should be completely covered by the oil. It is fine if they get a little dark around the edges. The most important thing is that they get a golden colour, otherwise they will quickly lose their crispiness.Remove the potatoes with a slotted spoon, place on paper towel or similar and sprinkle with salt. Repeat until all the potatoes are fried.