Homemade French Fries

There’s nothing quite like biting into a perfectly crisp, golden French fry. Whether you’re craving a classic side for your burger or just want to snack on something irresistibly crunchy, homemade French fries are the ultimate comfort food. Store-bought frozen fries can be convenient, but nothing compares to the fresh, crispy, and flavorful fries you make right in your own kitchen. Using simple ingredients and a straightforward method, you can create fries that rival your favorite restaurant’s—and all without any preservatives or additives. Plus, making fries at home lets you customize the thickness, seasoning, and cooking style to your exact preference. Ready to master the art of the perfect homemade French fry? Let’s get started!

Why This Recipe Is a Must-Try

This recipe is a must-try because it strikes the perfect balance between crispy exteriors and fluffy, tender interiors. Using russet potatoes, which are naturally starchy, ensures that your fries get that coveted crunch and golden color while remaining soft and pillowy inside. The method of double frying, a classic technique, locks in that texture by first cooking the fries at a lower temperature to cook through, then frying them at a higher temperature to crisp them up. This recipe is straightforward with minimal ingredients—just potatoes, oil, and salt—making it accessible for home cooks of all skill levels. Plus, it’s completely customizable to suit any flavor preference, from basic salted fries to garlic parmesan or spicy chili fries. Homemade fries are also a healthier alternative to fast-food options, as you control the oil quality and amount. Once you master this technique, you’ll never want to go back to frozen fries again!

Ingredients

• 4 pounds russet potatoes – These starchy potatoes are ideal for frying, creating fries that are crispy on the outside and soft inside.
• Oil for frying – Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or peanut oil.
• Salt to taste – Kosher salt or sea salt works best for seasoning; add after frying while fries are still hot.

How To Make Homemade French Fries

Step 1: Prep the Potatoes

Begin by washing and peeling your russet potatoes. If you prefer skin-on fries, simply scrub the potatoes well and leave the skins intact. Next, cut the potatoes into evenly sized sticks—about 1/4 to 1/2 inch thick—to ensure they cook uniformly. Consistency in size is key to achieving perfect fries.

Step 2: Soak the Potatoes

Place the cut potatoes into a large bowl of cold water and soak for at least 30 minutes, or up to 2 hours if you have the time. Soaking removes excess starch from the potatoes, which helps prevent sticking and promotes crispiness when frying. After soaking, drain the potatoes and pat them thoroughly dry with a clean kitchen towel or paper towels. Removing as much moisture as possible is critical to avoid oil splatter and soggy fries.

Step 3: Heat the Oil

Pour oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 3 to 4 inches. Heat the oil to 325°F (163°C) for the first fry. Use a thermometer to monitor the temperature accurately; maintaining the right heat is essential for perfect fries.

Step 4: First Fry (Blanching)

Working in batches, add the dried potato sticks to the hot oil. Fry them gently for about 4 to 5 minutes until they are soft but not browned. This step cooks the potatoes through without coloring them. Remove the fries with a slotted spoon and drain on a wire rack or paper towels. Allow them to cool for at least 10 minutes.

Step 5: Increase Oil Temperature

Raise the oil temperature to 375°F (190°C) for the second fry. This higher temperature will crisp the fries and give them that beautiful golden color.

Step 6: Second Fry (Crisping)

Return the fries to the hot oil in batches and fry for another 2 to 3 minutes, or until golden brown and crispy. Avoid overcrowding the pot to maintain the oil temperature. Once done, remove the fries and drain on paper towels or a wire rack.

Step 7: Season and Serve

While the fries are still hot, sprinkle them generously with salt. Toss gently to coat evenly. Serve immediately with your favorite dipping sauces or enjoy as is!

Expert Tips

• Use a thermometer to maintain precise oil temperatures for the best results.
• Don’t skip the soaking step; it’s essential for removing starch and achieving crispy fries.
• Dry the potatoes thoroughly before frying to prevent dangerous oil splatters.
• Double frying is the secret to fries that are crispy on the outside and soft inside.
• Use a slotted spoon and wire rack for draining fries instead of paper towels to avoid sogginess.
• Fry in small batches to keep oil temperature steady and avoid greasy fries.
• Season fries immediately after frying so the salt sticks better.

Variations and Customizations

• Garlic Parmesan Fries: Toss freshly fried fries with minced garlic, grated Parmesan cheese, and chopped parsley for a savory twist.
• Spicy Cajun Fries: Mix Cajun seasoning or smoked paprika with salt and sprinkle over fries for a spicy kick.
• Truffle Fries: Drizzle fries with truffle oil and sprinkle with Parmesan for an indulgent flavor.
• Herb-Infused Fries: Add chopped rosemary, thyme, or oregano to the fries after frying for a fresh herbal note.
• Sweet Potato Fries: Substitute russet potatoes with sweet potatoes for a naturally sweet and colorful alternative.
• Baked Version: For a healthier option, toss potato sticks with oil and bake at 425°F (220°C) until crispy.

How to Store Leftovers

If you have leftover fries, allow them to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, spread the fries on a baking sheet and warm them in a preheated oven at 400°F (204°C) for 5-10 minutes to regain their crispiness. Avoid microwaving, as it tends to make fries soggy.

FAQ

Can I use other types of potatoes for homemade fries?

While russet potatoes are ideal due to their high starch content, you can use Yukon Gold or other starchy potatoes. However, waxy potatoes like red potatoes are less suitable as they tend to produce softer fries that lack crispiness.

Is double frying necessary for crispy fries?

Double frying is highly recommended because the first fry cooks the potato through at a lower temperature, while the second fry crisps the exterior at a higher temperature. This method produces fries with a perfect balance of crispy outside and fluffy inside.

What oil is best for frying French fries?

Use oils with a high smoke point such as vegetable oil, canola oil, peanut oil, or sunflower oil. These oils can withstand the high frying temperatures without breaking down or imparting unwanted flavors.

How can I make my fries less greasy?

To reduce greasiness, avoid overcrowding the frying pot, which lowers the oil temperature and causes fries to absorb more oil. Also, draining fries on a wire rack instead of paper towels and frying in small batches helps keep fries crisp and less oily.

Conclusion

Mastering homemade French fries is easier than you think and incredibly rewarding. With just a few simple ingredients—russet potatoes, oil, and salt—you can create fries that are crispy, golden, and bursting with flavor. The key lies in soaking the potatoes, carefully controlling frying temperatures, and double frying for that perfect texture. Whether you keep them classic or dress them up with delicious seasonings, homemade fries are a crowd-pleaser for any meal or snack time. So grab some potatoes, heat up that oil, and treat yourself to a batch of fries made just the way you like them. Your taste buds will thank you!