These homemade french fries are golden and crisp outside and fluffy inside, made the restaurant way with two rounds of frying. A cold-water soak removes surface starch, a low-temperature first fry cooks the potato through, and a hot second fry makes the crust crisp. You only need russet potatoes, oil, and salt.
Table of Contents
Why These Homemade French Fries Work
Russet potatoes are high in starch and low in moisture, which gives fries a crisp shell and a fluffy center. Soaking the cut potatoes removes surface starch so they do not stick or brown too fast. Frying twice is the key: the first fry at a lower temperature cooks the inside, and the second fry at a higher temperature creates the crunch.
- Only three ingredients.
- Crisp outside, fluffy inside.
- Better than frozen, with no preservatives.
- Can be blanched ahead and finished before serving.
Ingredients
The full amounts are in the recipe card below.
- 2 pounds russet potatoes (about 4 large)
- 2 quarts peanut or vegetable oil, for frying
- Kosher salt, to taste
- Optional: paprika, garlic powder, or grated Parmesan, for seasoning
Use a neutral oil with a high smoke point, such as peanut, canola, or vegetable oil.
How to Make Homemade French Fries
Cut and Soak
Peel the potatoes if you like, or leave the skin on. Cut them into sticks about 1/4 to 3/8 inch thick. Soak in a bowl of cold water for at least 30 minutes.
Dry Well
Drain the potatoes and spread them on towels. Pat them completely dry, since water causes dangerous oil splatter and steaming instead of crisping.
First Fry
Heat the oil in a deep, heavy pot to 325°F (165°C), using a thermometer. Fry the potatoes in small batches for 5 to 6 minutes, until soft and pale but not browned. Drain on a wire rack and rest for at least 15 minutes.
Second Fry
Raise the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 3 to 4 minutes until deep golden and crisp. Drain briefly.
Season
Salt the fries right away, while they are still hot and glistening, so the salt sticks. Serve immediately.
How to Serve Homemade French Fries
Serve with ketchup, aioli, or fry sauce, alongside burgers, sandwiches, or grilled chicken. Try them with our juicy grilled beef burger patties or the crispy pickle brine chicken sandwich.
How to Store and Reheat
Fries are best fresh. Store leftovers in the refrigerator for up to 3 days and reheat in a 425°F oven or air fryer for 5 to 8 minutes until crisp, since microwaving makes them soggy. The USDA recommends reheating leftovers to 165°F. You can blanch the fries ahead, freeze them on a tray, and fry them straight from frozen.
Tips and Variations
- Use a thermometer. Oil that is too cool makes greasy fries and too hot burns them.
- Fry in small batches to keep the oil temperature steady.
- Dry the potatoes thoroughly before they go into the oil.
- Season with garlic powder, paprika, or Cajun seasoning while hot.
- Keep the skin on for rustic fries.
- Cut thinner sticks for shoestring fries, which cook faster.
- Looking for a lighter side? Try our classic potato salad.
FAQ
Why do you fry fries twice?
The first fry cooks the inside and the second creates the crisp outside. A single fry gives either raw centers or soft, greasy fries.
What potatoes are best for fries?
Russet or Idaho potatoes. Yukon Golds are creamier but less crisp.
Do I have to soak the potatoes?
It is recommended. Soaking removes surface starch so the fries are crispier and do not stick together.
How much oil do I need?
Enough to fill a heavy, deep pot 2 to 3 inches deep, about 2 quarts. Never fill a pot more than halfway.
Can I make them in an air fryer?
Yes, toss soaked and dried fries in a tablespoon of oil and air fry at 400°F for 15 to 20 minutes, shaking halfway. They will be less crisp than deep fried.
Homemade French Fries (Double-Fried)
Ingredients
Main Ingredients
- 2 lb russet potatoes about 4 large, cut into 1/4 to 3/8-inch sticks
- 2 qt peanut or vegetable oil for frying
- kosher salt to taste
Instructions
Cooking
- Soak the cut potatoes in cold water for at least 30 minutes. Drain and pat completely dry.
- Heat the oil in a deep pot to 325°F (165°C). Fry the potatoes in small batches 5 to 6 minutes until soft and pale. Drain on a wire rack and rest 15 minutes.
- Raise the oil to 375°F (190°C). Fry the potatoes again in batches 3 to 4 minutes until deep golden and crisp.
- Drain and salt immediately. Serve hot.
