Living and Thriving Gluten Free

Healthy & Whole Food Eating

Categories: Side Dishes  •  Snacks - Chips    

These homemade French Fries are delicious and have much more flavor than any store bought fry. The secret is "double" frying, which ensures a nice crisp fry.

Homemade French Fries on a wooden board next to a small dish of ketchup
Image by: Thora Toft

Prep and cooling time: 2:50 hours Cook time: 15 to 30 minutes Makes: 4 servings Difficulty: Medium

Gluten free Dairy free Egg free Grain free Soy free

You can season them with some sea salt, or sprinkle with some homemade All Purpose Seasoning.

When you use a Real oil, these can be eaten as part of a healthy diet - just don't have them every day.

Choose a "Real Food" oil, such as organic coconut or palm oil, that doesn't use chemicals during manufacturing or Homemade Lard. Avoid other vegetable oils, as they are not suitable for using hot, and will deteriorate into unhealthy substances that can cause digestive upset.

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free. Be sure that if you use palm oil, that you use organic, to avoid the rather strong chemicals and processing that goes into non organic versions.

2 large Russet potatoes
Coconut oil, Homemade Lard or palm oil, for deep frying
Sea salt or homemade All Purpose Seasoning
Substitutions and Notes:
  • Other potatoes: You can use any other type of low starch potato, such as Yukon Gold, for the best results. Other potatoes will work, though they may not turn out quite as crispy.
  • Sweet potatoes: You can also try using Sweet Potatoes. You do have to watch the "second" round of frying as they will be ready extremely quickly. These don't freeze as well due to this so plan to make these and eat them the same day.
Fries after first frying, draining
French fries draining on a paper towel after first being fried in oil
Image by: Thora Toft
  1. Wash potatoes. Peel, if desired.
  2. Cut potatoes into French Fry shapes. They can the thick or thin, as long as they are all about the same.
  3. Place them in cold water, and let sit for 1 to 2 hours. This allows the starch to be extracted, and results in a crisper French Fry. Change the water a couple times.
  4. Drain the fries. Lay them on a kitchen towel to dry. You can pat them with a towel to help them dry faster. The drier they are, the better.
  5. In a deep skillet, pot, or deep fryer, melt the coconut oil or Homemade Lard over medium high heat. You'll need at least 1 inch of oil in the pan or skillet. You can use more if you have a large enough pot, or are using a deep fryer. Don't fill a pot more than 1/3 to 1/2 full of oil. When using a deep frier, follow the directions that came with it.
Fries made from a different variety of potato
French fries on a board, sprinkled with seasoning, next to a bowl of ketchup
Image by: Thora Toft
  1. Heat the coconut oil to about 350 to 375 degrees. This is about the smoke point limit for good quality coconut oil. A frying or candy thermometer will give you an exact temperature. You can test that the oil is ready by dropping a small fry into the oil; it will sizzle when the oil is ready.
  2. Fry the potatoes in small batches, just enough to make a single layer of fries in the pan. Cook until they are just barely starting to brown on the edges. You don't want to over cook them at this point. When trying one, it should be floppy, and cooked, but not crunchy. The time to cook them will vary greatly depending on your potatoes, the oil, and the thickness, but will range from 10 to 20 minutes.
Fries made from sweet potatoes
Sweet potato fries on a board, sprinkled with seasoning, next to a bowl of ketchup
Image by: Thora Toft
  1. Use a slotted spoon or tongs and remove the fries to drain on paper towels, or a wire cooling rack placed over a drip dish.
  2. Repeat until all the fries are done.
  3. Let the fries cool completely; about 1/2 an hour.
  4. When cool, prepare your oil again, and bring it back up to 350 to 375 degrees. Recook the fries. This time let them cook until they are golden brown.
  5. Remove from the oil and drain again. Sprinkle with sea salt or homemade All Purpose Seasoning while still hot.
Freezing French Fries:
  1. These can be frozen after the first round of cooking, to use later. Let them cool.
  2. When cool, lay them on cookie sheets, not touching, and freeze. When they are fully frozen, transfer them to a bag and return to the freezer.
  3. When you're ready to use them, remove them from the freezer, and ensure they aren't stuck together. Add the still frozen, separated fries to the hot oil for a few minutes, until golden brown. Frozen fries will naturally have more moisture, so will spatter a lot more when you place them in the hot oil. Be careful so you don't burn yourself.
  4. When done to your liking, remove, drain, and sprinkle with seasoning as desired.


FREE Guide
10 Steps to Healthy Gluten Free Eating
GF 10 Steps Guide
The 10 Step Guide is packed full of tips, tricks, recipes and regular Member only tips to get you started on the road to living healthy without gluten.
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