Applebee’s fries are known for their irresistibly crispy exterior and fluffy interior, making them a fan favorite side dish. This recipe recreates that perfect balance at home using simple techniques and ingredients, so you can enjoy restaurant-style fries without leaving your kitchen.
Ingredients
- 4 large Russet potatoes (about 2 pounds)
- 4 cups cold water
- 2 tablespoons white vinegar
- 2 tablespoons kosher salt, divided
- Vegetable oil or peanut oil, for frying (about 4 cups)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon onion powder
Instructions
- Prep the potatoes: Peel the potatoes if you prefer, or leave the skins on for extra texture and flavor. Cut each potato into 1/4-inch thick sticks to mimic Applebee’s fries size.
- Soak the fries: Place the cut fries in a large bowl and cover with cold water. Add the white vinegar and 1 tablespoon of kosher salt. Soak for at least 2 hours, or ideally overnight in the refrigerator. This step removes excess starch and helps achieve crispiness.
- Drain and dry: After soaking, drain the water and rinse the fries under cold water to remove any lingering starch and vinegar. Lay the fries on clean kitchen towels or paper towels and pat them completely dry. Moisture is the enemy of crisp fries.
- First fry (blanch): Heat oil in a deep fryer or large heavy-bottomed pot to 325°F (163°C). Working in batches, fry the potatoes for 3-4 minutes until just tender but not browned. Use a slotted spoon to remove them and transfer to a wire rack or paper towels to drain.
- Increase oil temperature: Raise the oil temperature to 375°F (190°C) for the final crisping fry.
- Second fry: Fry the blanched fries in batches again for 2-3 minutes until golden brown and crispy. Remove and drain on fresh paper towels or a wire rack.
- Season: While still hot, sprinkle the fries with the remaining kosher salt, garlic powder, paprika, black pepper, and onion powder if using. Toss gently to coat evenly.
- Serve immediately: For best texture and flavor, serve the fries hot and crispy with your favorite dipping sauces.
Tips
- Potato choice matters: Russet potatoes are ideal due to their high starch content, which helps create a fluffy interior and crispy exterior.
- Double frying is key: The two-step frying process ensures the fries cook through without browning too early and then crisp up nicely at a higher temperature.
- Dry thoroughly: Any moisture left on the fries before frying will cause oil splatter and soggy fries. Pat them dry well.
- Oil selection: Use oils with a high smoke point like vegetable, peanut, or canola oil for safety and best results.
Serving Suggestions
Applebee’s fries are perfect alongside classic American dishes like burgers, grilled chicken, or steak. They also pair well with a variety of dipping sauces such as ketchup, ranch dressing, chipotle mayo, or garlic aioli. For a fun twist, serve with melted cheese and bacon bits for loaded fries or alongside a fresh salad to balance the meal.
Variations
If you want to switch things up, try these variations:
- Sweet potato fries: Use sweet potatoes instead of Russets for a sweeter flavor and vibrant color. Adjust frying times as sweet potatoes cook faster.
- Seasoned fries: Add Cajun seasoning, chili powder, or Parmesan cheese for different flavor profiles.
- Baked version: For a healthier option, toss fries in oil and seasonings, then bake at 425°F (220°C) on a wire rack for 25-30 minutes, flipping halfway.
Storage and Reheating
Store leftover fries in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, spread them out on a baking sheet and bake at 400°F (205°C) for 5-8 minutes or until heated through and crisp. Avoid microwaving as it makes fries soggy.
Frequently Asked Questions
Can I use frozen fries to replicate Applebee’s fries at home?
While frozen fries are convenient, they often lack the fresh crispiness and flavor of homemade fries. However, you can improve frozen fries by baking or double frying them and seasoning well.
Why do Applebee’s fries taste so crispy compared to regular fries?
Their signature crispiness comes from the double frying technique and soaking the potatoes to remove excess starch, which prevents sogginess and creates a golden crust.
Is it necessary to soak the fries in vinegar?
Soaking in vinegar helps break down starch and firms the fries, enhancing texture and crispiness. If you don’t have vinegar, soaking in just cold water still helps but may not be quite as effective.
What oil temperature is best for frying fries?
Start frying at a lower temperature (around 325°F) to cook the fries through without browning, then increase to 375°F for the second fry to achieve a crispy, golden exterior.
Can I make these fries in an air fryer?
Yes, you can air fry them, but the texture will be slightly different. Toss cut potatoes with oil and seasonings, then air fry at 380°F (193°C) for 15-20 minutes, shaking halfway. Double frying is not possible in an air fryer, so results may be less crispy.
How do I keep fries crispy if serving later?
Keep fries warm in a single layer on a wire rack in a low oven (around 200°F/93°C). Avoid stacking, which traps steam and makes fries soggy. Reheat in the oven to refresh crispness if needed.
This recipe captures the essence of Applebee’s fries by prioritizing texture and seasoning, allowing you to enjoy a beloved side dish anytime. With attention to detail and proper technique, homemade fries can rival your favorite restaurant’s version.
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