Classic Fries from Applebee's feature golden, crispy potato strips seasoned to perfection, delivering a satisfying crunch and salty flavor that pairs perfectly with any meal.
Equipments
- Potato cutter (fry cutter)
- Deep fryer
- Fry baskets
- Tongs
- Sheet trays or pans
- Paper towels or draining rack
- Large mixing bowl
- Salt shaker
- Chef’s knife
- Cutting board
Ingredients
- 4 large russet potatoes
- Vegetable oil (for frying)
- Kosher salt
- 4 large russet potatoes
- Vegetable oil (for frying)
- Kosher salt
Russet potatoes are the ideal choice for making Classic Fries due to their high starch content, which ensures a crispy exterior and fluffy interior when fried. Using vegetable oil with a high smoke point like canola or peanut oil is recommended for frying, as it maintains a consistent temperature and prevents burning. Kosher salt enhances the fries' natural flavor without overpowering, so seasoning immediately after frying yields the best taste. Make sure to dry the potatoes thoroughly before frying to avoid oil splatter and ensure maximum crispiness. Your Classic Fries from Applebee's copycat menu will replicate the perfect balance of crunch and saltiness found in the original.
Instructions
- Instructions:
- Wash and peel the russet potatoes.
- Cut potatoes into even strips using a potato (fry) cutter or a chef’s knife on a cutting board.
- Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- Drain and thoroughly pat the potato strips dry with paper towels or a draining rack.
- Preheat the deep fryer with vegetable oil to 350°F (175°C).
- Working in batches, place potato strips in fry baskets and lower into hot oil.
- Fry potatoes for 3–4 minutes until pale and slightly tender (first fry/blanch).
- Remove fries and drain on a sheet tray lined with paper towels.
- Allow fries to cool for several minutes.
- Increase oil temperature to 375°F (190°C).
- Fry the potatoes again in batches for 2–3 minutes until golden brown and crispy (second fry).
- Drain fries on paper towels or a draining rack.
- Immediately transfer fries to a large mixing bowl and season generously with kosher salt using a salt shaker.
- Toss fries to ensure even seasoning.
- Serve hot.
Substitution
Classic Fries from Applebee's copycat menu showcase perfectly golden, crispy potato strips with a balanced salty flavor, ideal for pairing with burgers, sandwiches, or dipping sauces. Russet potatoes are recommended for their high starch content, but you can use Yukon Gold potatoes if you prefer a creamier texture. When frying, maintain the oil temperature between 325degF and 375degF to achieve optimal crispiness without greasiness. If you don't have a deep fryer, a heavy-bottomed pot with a thermometer can work as a substitute. After frying, drain the fries on paper towels or a rack to remove excess oil and season immediately with kosher salt while still hot for better adhesion.
Tips
Make sure to soak your potato strips in cold water for at least 30 minutes to remove excess starch, which prevents fries from sticking together and promotes crispiness. Thoroughly drying the potatoes after soaking is essential to avoid dangerous oil splatters and achieve a golden brown exterior. During frying, maintain the correct oil temperature--350degF for the first fry to cook fries through, then 375degF for the second fry to create the perfect crispy texture. Season your fries immediately after the second fry while they are still hot to ensure the kosher salt adheres evenly and enhances the flavor.
Nutritions
Classic Fries from Applebee's are primarily made from russet potatoes, which provide essential nutrients like potassium and vitamin C. The double-frying process in vegetable oil creates a crispy texture but also adds calories and fat, contributing to the overall energy content. Kosher salt enhances flavor without significant calories but should be consumed in moderation to manage sodium intake. When enjoying your fries, balance them with nutrient-rich foods to maintain a well-rounded diet.
Storage
Store leftover Classic Fries in an airtight container lined with paper towels to absorb excess moisture and maintain crispness. Refrigerate the container promptly, and reheat fries in a preheated oven at 400degF (204degC) for 5-7 minutes to restore their golden, crispy texture. Avoid storing fries at room temperature to prevent sogginess and loss of flavor.
Variation or Alternatives
You can enhance the classic fries by seasoning them with garlic powder, smoked paprika, or a sprinkle of parmesan cheese immediately after frying to add extra flavor. For a healthier alternative, try baking the fries on a sheet tray coated with olive oil at 425degF (220degC) for 25-30 minutes, turning halfway for even crispiness. Instead of using vegetable oil, consider using peanut or canola oil for a higher smoke point and improved frying results. Double frying remains essential to achieve the perfect crunchy exterior and fluffy interior.
Allergies
Classic Fries from Applebee's contain potatoes and are fried in vegetable oil, which may pose allergy risks if you have sensitivities to certain oils or cross-contamination with gluten or other allergens occurs during preparation. People with potato allergies or intolerances should avoid these fries to prevent adverse reactions. You should always check with Applebee's staff about ingredient handling and potential allergens to ensure your safety.
Why this recipe?
Applebee's Classic Fries menu is popular for its crispy texture and perfectly seasoned flavor that complements a wide variety of dishes. The fries are golden-brown, freshly cooked, and provide a satisfying crunch with every bite, making them a favorite side for many customers. You'll find recreating the copycat recipe rewarding due to its simple ingredients and authentic taste, allowing you to enjoy the iconic flavor at home. Mastering this recipe can elevate your homemade meals with a restaurant-quality side that appeals to family and guests alike.