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?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
Diner-Style French Fries (and Fry Sauce)
Description
Warm and toasty fresh french fries, made at home!
Ingredients
Equipment
High-quality (like stainless steel or cast iron) 8-quart kettle or pot OR a deep fryer with adjustable temperature settings.
Candy thermometer (if not using a deep fryer)
2 paper towel-lined plates (plus extra paper towels)
A wide metal slotted spoon or spatula
A large mixing bowl of ice water
A very sharp chef’s knife
Ingredients
1 pound Russet potatoes, scrubbed clean but not peeled (try to keep them small enough to fit in the palm of your hand to make sure they’re easy to cut)
salt
freshly-ground pepper (optional)
48 ounces canola or peanut oil
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 teaspoon chopped dill pickle
Instructions
- If making fry sauce, combine all ingredients and set aside.
- Carefully cut potatoes vertically into 1/4″ 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 the bowl of ice water and repeat with remaining potatoes. When finished, pour the entire bottle of oil into the pot/kettle/deep fryer and bring to 325 (keep the 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.
- First fry: 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. 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. Serve immediately with fry sauce.
Questions & Reviews
Vinegar, definitely vinegar. It isn’t good on fast food fries, but so yummy on diner-style fries.
DH is the fry-king here. He makes a mean batch of french fries. Yum!
You’ve got to love the Gilmore Girls, I’ve always wondered how they eat all of that food and stay so skinny…oh wait, it’s a TV show, that’s how! These fries look delicious! In Pleasant Grove, Utah there is a little restaurant called “The Purple Turtle” and they make the.best.fry.sauce.ever. That’s my absolute favorite way to eat fries. Otherwise, I’m all about ketchup, salt, and pepper.
My boys love fry sauce from Utah. No ones ever heard of it in GA. I like to dip my fries in a Wendy’s frosty.
yum! yes please!
CherryBlossomsDesign at hotmail
Wow. Your blog is really nice! I’ll be back to visit.
I like ketchup and salt! Its also good dipped into a milkshake!!
Ketchup and malt vinegar, with plenty of salt….
You had me at Gilmore Girls!
I love ranch on my fries(especially if they’re cheese fries!) or ketchup is always great. I’m actually not a huge fry sauce person, so I’m the black sheep in my family. Though the fry sauce and fries at Shivers (in the East Mill Creek area of Salt Lake) are awesome.
I had never heard of fry sauce in my life until I went to Utah! Love it though. Who would have thought there were so many strong opinions on how it should be made?? lol.
I love fries dipped in just about anything. Kate, these look awesome!
FRY SAUCE, please!
Unless I am in Spanish Fork (southern Utah County), and then I go for Glade’s WHITE SAUCE. I’ve heard it’s mayo, buttermilk and sour cream or something like that. It’s to die for.
Yumm…
I like my fries dipped in barbecue sauce or ranch. Not a fan of fry sauce – but that probably has something to do with the fact that I don’t like ketchup! 🙂
Oh, Rachel, you’re killing me–cheese fries from the Training Table with the dipping sauce! Sooooooooo evil and so good!
Using BBQ sauce instead of ketchup in fry sauce is my fave. That’s how they do the “special” dipping sauce at Training Table for their cheese fries. I feel my arteries clogging just thinking about it . . .
I love dipping my fries in ranch dressing. It’s all calorie free, right?
I’m DROOLING…
Yeah, I should’ve said the pickles are optional, although Steph, your pickle juice idea is brilliant–that’s what I love so much about the pickles is the tanginess (and also why I don’t love the tomato soup method; it’s too sweet for me. Different strokes, right?? 🙂 )
And Leigh Anne, I have my hubby hooked on Gilmore Girls–he used to mock me endlessly about watching it and then he got hooked when I was watching it after my DD was born.
I grew up in Idaho (and have lived in Utah too) so I definitely love fry sauce. When I make it at home I will sometimes put in a couple of teaspoons of pickle juice, but never the actual pickle. I also like the fries sprinkled with seasoned salt!
Ketchup, but if fried fish is on the menu, then malt vinegar!
hate to burst your bubble but pickles are not supposed to go in fry sauce. not the original stuff anyway. sounds too much like thousand island for me. you want the best fry sauce ever…mix mayo and condensed tomato soup. mmmm!
I prefer my fries virgin. I look at them like a good steak. They should be good enough to eat on their own (without sauce), otherwise, they are are subpar in quality.
We are big Gilmore Girl fans at our house – every day 5:00 p.m. PST and I even have my big 6’1″ – 23 year old son addicted. My husband still doesn’t get it!
I drool over the fries in Luke’s Diner every time! Yum!
I think fry sauce is a Utah/Idaho thing. I had never had it before visiting my future in laws in Idaho for the first time!
When we go back to Canada to visit family we always get fries with brown gravy… it’s so good. My 6 year old is actually counting down the days till she get’s fries and gravy (we wont mention that to the aunties and uncles).
Burger King, McDonalds, etc. they all ask if you want “gravy with that” when you order fries. At Costco in the food court you can buy a huge thing of fries (the best I’ve ever had) with gravy.
Oh, all of those places also offer “puotine” which is fries, gravy and CHEESE!
And now I’m craving fries and gravy… thanks guys 🙂
Love french fries. Love love love them. Infact my blog is called ‘cranberry fries’.
Ha! I make my frysauce without the pickles and I love it, but I’m from Utah.
My favorite fry sauce has just a few drops of liquid smoke in it!!! Gives it an AMAZING taste!
I love diner fries! I’m already thinking of how I can drag 3 kids to the local diner…or not. But, I have been on a mission to create a ‘to die for’ fry sauce. I use some BBQ sauce and some of my homemade chili sauce, a drop of Worcestershire sauce, and a little sugar, as well as the mayo and ketchup. It really is the best I’ve had! Thanks for the great recipe.
Only ketchup!
Oh, lorchick, I am a COMPLETE sucker for some malt vinegar on fries! Now *my* mouth is watering! Curses!
I have never tried malt vinegar on my fries, but in Manitoba (and most of Canada) it’s just plain old white vinegar! You even get vinegar in packets at fast-food joints! We usually stock up at McDonald’s before coming down to the States, because they just don’t have any here – anywhere! When you get good fries, the best thing is a little sprinkle of vinegar, and a sprinkle of salt and…heaven.
I’ve never heard of this ‘fry sauce’, I’ll have to give it a try.
Out here in Manitoba, Canada, everybody knows the best thing with greasy-delicious-diner-fries is a liberal sprinkling of salt, a sprinkling of vinegar, and then eat as-is or dip in ketchup. nomnomnom.
I just started salivating and it’s 7:57 in the morning. you’re a cruel, cruel woman.
Fry sauce is awesome on homemade fries! And this is coming from a CA girl! 🙂
Yum!! Looks delish!
I am a ranch dressing or teriyaki sauce kinda girl…but I would try the fry sauce- kinda sounds like 1000 island.