Farm-Fresh French Fries

Howdy folks,

There’s something downright magical about homemade French Fries — hot, crispy on the outside, fluffy on the inside, and made with good honest potatoes straight from the farm.

Here at Alexiou Farms, we believe the best fries start in the soil. When you use fresh, quality spuds, you can taste the difference in every bite. Whether you’re serving up burgers, fish, or just craving a basket of fries, this recipe will have the whole family coming back for more.

Let’s roll up our sleeves and make some farm-fresh fries!

What You’ll Need:

4-5 large Alexiou Farms potatoes (Russets are best for crispy fries!)

Oil for frying (canola, vegetable, or peanut oil)

Salt (to taste)

Optional:

Garlic powder

Paprika

Fresh herbs (rosemary, thyme)

Dipping sauces (ketchup, aioli, chipotle mayo, gravy)

How To Make ‘Em:

Prep Your Potatoes:

Peel (or leave the skin on for rustic fries!) and cut potatoes into even sticks—about 1/4 inch thick.

Soak the cut potatoes in cold water for at least 30 minutes (this removes excess starch and makes them extra crispy!).

Heat the Oil:

In a deep fryer or heavy-bottomed pot, heat oil to 325°F (163°C).

First Fry (Blanch):

Drain and pat the potatoes dry.

Fry in batches for about 3-4 minutes—they should be soft but not browned yet.

Remove and drain on paper towels.

Second Fry (Crisp ‘Em Up!):

Increase oil temperature to 375°F (190°C).

Fry the potatoes again in batches for 2-3 minutes, until golden brown and crispy.

Season & Serve:

Drain on paper towels, season generously with salt while hot, and serve immediately with your favourite dips.

Farmer’s Notes:

• The double-fry method is the secret to restaurant-quality fries at home.

• Soaking the potatoes makes a huge difference—don’t skip it!

• Experiment with seasonings—garlic fries, rosemary fries, Cajun-spiced fries, you name it.

• Best enjoyed fresh out of the fryer (though we never seem to have leftovers around here anyway!).