T-Fal Fryer and French Fry Recipe

Updated: Jan 16, 2019

Watch a video review of the T-Fal to see its features and oil storage.

Best Effin French Fries recipe

The recipe is pretty simple, but it will take a half-hour or so of prep work. We don't use frozen fries around here, so open a beer or pour a glass of wine, turn on some music, and enjoy doing some prep work in the kitchen!

The T-Fal holds roughly 1.5 to 2 pounds of fresh cut fries. Don't try to put in more than this, else you will crowd your frying basket and run the risk of things overflowing.

And there are a couple of keys to making these fries extra good: soaking them, corn starch, and cooking them twice. Yes, twice.

Things you will need:

-- Four good-sized russet potatoes

-- potato peeler

-- cutting board an good knife

-- corn starch

-- big bowl half-filled with cold water

-- cookie sheet(s)

-- paper towels or kitchen towels

-- wire rack (optional)

-- salt, pepper, fry sauce

The prep is pretty simple:

1. Wash your taters. If you are a skin-on person, wash them extra-well. If you are a peeled person, just get most of the dirt off, as we'll be peeling them anyway.

2. Peel your taters.

3. If you're fussy, square off the long sides of the potatoes so you have more uniform fries.

4. Cut your fries. Try to keep them relatively uniform. You have a decision at this point: thick or thin. Choose wisely.

5. Put your cut fries in the bowl of water.

Now you can cover the bowl an put it in the fridge an leave it for several hours (if you are one of those well-prepared people who gets things one ahead of time) or if you are going to cook soon, just leave them out. They should probably soak at least a half-hour or so. This will pull out some starch.

Cooking Home-Made Fries in the T-Fal

1. Pour your oil in the fryer, turn your T-Fal, set the temp gauge to 325 degrees F. Peanut oil works well.

2. Drain and rinse your fries. Wash all the starch off. You'll see a white film in your soaking bowl. Neat, huh?

3. Put paper towels or kitchen towels on your cookie sheet, and dump out your fries. Dry them thoroughly. It's very important to get most of the water off, as water in a fryer will cause splashing and a big mess. Don't put really wet stuff in your fryer.

4. Hopefully you washed and dried your soaking bowl. If not, do that now, then put the dry fries back in.

5. Sprinkle a good spoonful (1 - 2 tbsp) of corn starch on the cut fries and toss well. You just want a little corn starch on every fry.... you don't want to make a batter.

6. FIRST FRY: Put the fries in the T-Fal basket, and if the oil has come up to temperature (325 F), drop the basket into the oil.

7. Set a timer for six minutes and check the fries when it goes off. If you've gone for thin fries, they should be about ready. If you've gone for thicker, you might need another two to three minutes. You are looking for the fries to have turned the slightest hint of pale yellow. They are NOT done at this point.

8. Remove the fry basket and dump the fries out on a cookie sheet or wire rack and let them rest.

9. Turn the the temperature gauge on the T-Fal up to 375 F.

10. When the oil is up to temperature, put your fries back in the basket and back in the fryer.

11. Set another timer for four minutes. After four minutes, start checking your fries regularly. You don't want them to burn. If they are clumping, shake the basket or loosen them up with a metal spatula (i.e., don't use a cheap plastic one that will melt in the oil).

12. Once your fries have achieved the golden brown crunchiness you like, take them out and let them drain either on a wire rack over a baking sheet or on paper towels on a baking sheet.

13. Ad salt an pepper to taste.

14. Get your ketchup and Utah Fry Sauce ready.

15. Devour!!!