Homemade French Fries
Homemade French fries offer a perfect balance of crispy exterior and fluffy interior using simple ingredients and a double frying technique for the ultimate comfort food experience.
Servings: 4 servings
Ingredients
- 4 pounds russet potatoes starchy, ideal for frying
- oil for frying neutral oil with high smoke point such as vegetable, canola, or peanut oil
- salt to taste, kosher or sea salt recommended
Instructions
- Wash and peel the russet potatoes, or scrub well if leaving skins on. Cut into evenly sized sticks about 1/4 to 1/2 inch thick for uniform cooking.
- Place cut potatoes in a large bowl of cold water and soak for at least 30 minutes up to 2 hours to remove excess starch. Drain and pat completely dry with kitchen or paper towels.
- Pour oil into a deep, heavy-bottomed pot or deep fryer to 3 to 4 inches depth. Heat oil to 325°F (163°C) for the first fry, monitoring temperature with a thermometer.
- Working in batches, fry the dried potato sticks gently for 4 to 5 minutes until soft but not browned. Remove with a slotted spoon and drain on wire rack or paper towels. Let cool at least 10 minutes.
- Increase oil temperature to 375°F (190°C) for the second fry to crisp the fries.
- Return fries to the hot oil in batches and fry for 2 to 3 minutes until golden brown and crispy. Avoid overcrowding. Remove and drain on paper towels or wire rack.
- Season fries immediately with salt while still hot and toss gently to coat evenly. Serve immediately.
Equipment
- Large Bowl
- Deep Fryer
- Deep, Heavy-Bottomed Pot
- Thermometer
- Slotted Spoon
- Wire Rack
- Paper Towels
- Kitchen Towel
Notes
Use a thermometer for precise oil temperature control. Soaking and drying potatoes thoroughly are essential for crispy fries. Double frying creates the ideal texture. Use a wire rack to drain fries to keep them crisp. Fry in small batches to maintain oil temperature. Customize seasoning with garlic parmesan, Cajun, truffle oil, herbs, or try sweet potato fries. Leftovers can be refrigerated and reheated in a hot oven to regain crispiness.