Why You’ll Love This Recipe
Homemade French fries bring restaurant-quality crispiness to your kitchen with just a few simple ingredients. You control the thickness, seasoning, and oil, making this a healthier and more delicious alternative to frozen or fast food options. Plus, they’re incredibly satisfying to make from scratch and taste better than anything you can buy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Vegetable oil (for frying)
- Salt
- Optional: pepper, garlic powder, or paprika for seasoning
Directions
- Prepare the potatoes: Peel (optional) and cut the potatoes into even-sized sticks, about ¼ inch thick.
- Soak: Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch. This step ensures crispier fries.
- Dry thoroughly: Drain the potatoes and pat them dry with paper towels. Removing moisture is crucial for crispiness and safety when frying.
- First fry (blanching): Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in small batches for 4–5 minutes, just until they begin to soften. They should not brown. Remove and drain on paper towels.
- Second fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until golden and crispy.
- Season: Immediately sprinkle with salt and any other desired seasonings while hot.
- Serve: Enjoy your crispy fries hot and fresh.
Servings and timing
This recipe yields about 4 servings.
Prep time: 40 minutes (including soaking)
Cook time: 15 minutes
Total time: 55 minutes
Variations
- Sweet Potato Fries: Swap russet potatoes with sweet potatoes for a sweeter, nutrient-packed version.
- Baked French Fries: Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, for a healthier option.
- Curly or Waffle Fries: Use a spiralizer or specialty cutter for fun shapes.
- Seasoned Fries: Toss with Cajun seasoning, garlic parmesan, or truffle salt after frying.
- Loaded Fries: Top with cheese, bacon, and scallions for a satisfying twist.
Storage/Reheating
To store, let the fries cool completely and place them in an airtight container in the refrigerator for up to 3 days.
For best results when reheating, bake them in a preheated oven at 400°F (200°C) for 5–10 minutes or until crispy. Avoid microwaving, as it makes fries soggy.
FAQs
How do I make my fries extra crispy?
Soaking the potatoes to remove starch and double-frying them at two different temperatures are key steps to achieving maximum crispiness.
What’s the best type of potato for French fries?
Russet potatoes are ideal due to their high starch content and low moisture, resulting in fluffy interiors and crispy exteriors.
Can I make French fries without a deep fryer?
Yes, a heavy-bottomed pot or Dutch oven with a thermometer works perfectly. Just ensure the oil temperature is monitored closely.
Is it necessary to soak the potatoes?
Yes, soaking removes excess starch which helps the fries crisp up better and prevents them from sticking together during frying.
Can I air-fry these fries?
Yes, air frying is a great alternative. Spray the cut and seasoned potatoes with oil and air fry at 375°F (190°C) for about 15–20 minutes, shaking halfway through.
What kind of oil should I use?
Neutral oils with high smoke points like vegetable, canola, or peanut oil are best for frying French fries.
How do I prevent the fries from becoming greasy?
Make sure the oil is hot enough before frying and don’t overcrowd the pot. Let excess oil drain on paper towels after frying.
Can I freeze homemade French fries?
Yes. Blanch them in oil (first fry), let them cool, then freeze in a single layer before storing in freezer bags. Finish by frying from frozen.
What’s the difference between blanching and frying?
Blanching is the first low-temperature fry to cook the inside, while the second fry at higher temperature crisps up the outside.
Can I reuse frying oil?
Yes, as long as it’s strained and stored properly. Use oil no more than 3–4 times for frying fries to maintain flavor and safety.
Conclusion
Classic French Fries are a simple yet irresistible treat that elevate any meal or stand alone as a crave-worthy snack. With just a few pantry staples and the right technique, you can master the art of crispy, golden fries at home. Whether served plain or dressed up with seasonings and toppings, these homemade fries are sure to satisfy.
PrintClassic French Fries
Crispy on the outside and fluffy on the inside, these Classic French Fries are a beloved side dish or snack. Made from scratch with simple ingredients, they deliver restaurant-quality results at home.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large Russet potatoes
- Vegetable oil (for frying, about 4 cups)
- Salt, to taste
- Optional: pepper, garlic powder, or paprika for seasoning
Instructions
- Peel (optional) and cut the potatoes into even-sized sticks, about ¼ inch thick.
- Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- Drain the potatoes and pat them dry thoroughly with paper towels.
- Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in small batches for 4–5 minutes until they begin to soften but do not brown. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until golden and crispy.
- Immediately sprinkle with salt and optional seasonings while hot.
- Serve hot and enjoy.
Notes
- Soaking the potatoes helps achieve maximum crispiness.
- Double frying is essential for that classic texture.
- You can customize with various seasonings or toppings like cheese or herbs.
- Bake or air-fry for a healthier version.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
