Crispy Fries using a Fry Daddy Fryer

This is my go-to method for making a small batch of the best-tasting, crispiest French fries. Making delicious crispy fries using a Fry Daddy Fryer takes just a little bit of time and just a handful of ingredients. The end result is mouth-wateringly good and hard to resist. Most double-fried recipes require two different cooking temperatures. But, you can’t adjust the temperature on a Fry Daddy. Don’t let that worry you. These will be the best fries you’ve made. Or had.

Crispy Fries using a Fry Daddy Fryer

The Keys To Perfect Fries Every Time

There are two key steps to making sure these crispy fries using the Fry Daddy Fryer come out perfectly. First, make sure you rinse the raw potatoes in cold water and keep rinsing until the water is clear. You want all that starch gone, as if you’re making rice. Second, let the fries come to room temperature (or near it) before the second frying.

The fries will crisp up just a bit more after they come out of the fryer so it’s ok to remove them just before you think they’re like you want them. It’s not critical, but after doing these a time or too you’ll get the timing for what’s best for you. Don’t worry, they’ll be great no matter what!

You’ll want to dip your fries in my copycat Freddy’s fry sauce, for sure!

Crispy Fries using a Fry Daddy Fryer
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5 from 1 vote

Crispy Fries using a Fry Daddy Fryer

This is my go-to method for making a small batch of the best-tasting, crispiest French fries.
Course Side
Cuisine American
Keyword deep-fried, fries
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 2148kcal

Ingredients

  • 4 medium Russet potatoes cleaned, peeled if desired
  • 4 cups vegetable oil for frying
  • kosher salt or your favorite fry seasoning, to taste

Instructions

  • Fill a large bowl with cold water.
  • Slice the potatoes into thin, 1/8"-1/4" sticks. Try to keep them the same thickness.
  • Place fries into the water. Add more water if needed to keep them full submerged.
  • Add the oil to the fryer and plug it in according to the manufacturer's instructions.
  • Drain the fries. Refill with more cold water. Stir the potatoes. Repeat this step (draining, refilling) until the water is no longer cloudy. This usually just takes me two times.
  • Drain the potatoes well and transfer to a large kitchen towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
  • Working in batches if needed, fry the potatoes until just starting to turn a light brown. You are not cooking them fully, you do not want them to be golden brown yet. Do not over-crowd the fryer.
  • Remove the fries from the fryer using the slotted spoon that comes with the unit. Place on a wire rack over a baking pan to drain. Spread them out evenly.
  • Let the fries cool to room temperature, about 10 minutes.
  • Working in batches if necessary, return the fries to the fryer and finish cooking them. You want them nice and lightly golden brown. I've found that you can actually crowd the fryer a little more than usual for this step. The fries are mostly cooked, you're just crisping them up and giving them some color so a little extra potatoes in there isn't going to hurt. Just don't over-fill the fryer.
  • Remove the fries to the wire rack again to drain. Season well with salt. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the salt, and toss to season evenly.
  • Serve immediately.

Nutrition

Calories: 2148kcal | Carbohydrates: 38g | Protein: 5g | Fat: 224g | Saturated Fat: 17g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 142g | Trans Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Crispy Cajun Fries

These crispy Cajun fries get their crunchiness from a combination of corn flour and cornmeal. They’re something I’d never experienced before. They’re different, quite different, than regular ole deep fried fries. They have much more flavor, and a totally different texture. The outside is crunchy, the inside is creamy. I could not stop eating them, that’s for sure, and they made for the perfect side for my fried Cajun shrimp.

Crispy Cajun Fries

Thinner Is Crispier

I like to cut my potatoes thin when I make these crispy Cajun fries. I reserve thicker cuts for baking or grilling. For deep frying I want them thin and all the same size so they come out cooked evenly and perfectly crunchy. I keep my knife super sharp for dishes like this, and my fries always come out great (not to brag… but I just did).

I use my lil ole Fry Daddy deep fryer for this fries when it’s just the two of us. Its perfect for small batches. It fries well and uses less oil than a big fryer. If I need to I can fry in batches. Fries don’t take long so I don’t worry about them getting cold in between batches.

Also try my quick fix herbed fries.

Crispy Cajun Fries
Print Pin
5 from 1 vote

Crispy Cajun Fries

These crispy Cajun fries get their crunchiness from a combination of corn flour and cornmeal.
Course Side
Cuisine American
Keyword Cajun, crispy, fries
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6
Calories 1256kcal

Ingredients

Instructions

  • Place uncooked fries into a large bowl of cold water. Add the hot sauce and stir. Let soak for 10 minutes.
  • Heat oil in a deep fryer or Dutch oven to 375 F.
  • Place corn flour, corn meal and Cajun seasoning in a large resealable bag or container.
  • Drain the potatoes but do not pat dry. You want them damp. Add to the seasoning bag. Seal and shake to coat.
  • Fry potatoes (working in batches if needed) 7-10 minutes or until golden brown. Remove to a wire rack on a baking sheet or paper towel-lined plate and season with salt.

Nutrition

Calories: 1256kcal | Carbohydrates: 275g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 4472mg | Fiber: 26g | Sugar: 9g | Vitamin A: 6910IU | Vitamin C: 52mg | Calcium: 309mg | Iron: 13mg

Nutritional values are approximate.