French Fries

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Easy crunchy crispy double-fried french fries are a perfect delicious side dish – and taste just like fast food fries, at home!

French fries in a bowl on a table.
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French fries in a blue bowl on a table.

Homemade Fried French Fries

Ah, homemade French fries—where simplicity meets decadence. One of the best parts about making fries at home is how incredibly easy it is. Seriously, all you need are some quality potatoes, oil, and salt. The process is straightforward: peel, cut, soak, and fry. With minimal ingredients and equipment you probably already have (like a heavy pot and a kitchen thermometer), you’re already on your way to creating restaurant-worthy fries in your own kitchen.

Now, let’s talk flavor. Oh, the flavor! When you make fries at home, you have complete control over the quality and type of ingredients, and it shows. The taste of freshly cut Russet potatoes, fried to golden perfection in your choice of oil, is a far cry from the frozen variety. And let’s not forget the texture—the crispy exterior giving way to that soft, fluffy interior is something store-bought fries can never fully replicate.

Another awesome part? Customization. Want to add some Parmesan or fresh herbs? Go for it! In the mood for sweet potato fries with a dash of paprika? You can do that too. The possibilities are endless when you’re the chef, giving you the freedom to experiment and find your ultimate fry formula. So, the next time you get that fry craving, remember that making them at home is easier, tastier, and just more fun. Trust me, once you go homemade, you’ll wonder why you ever settled for less. ??

French fries on table.

How to Fry French Fries at Home

To make this recipe, we will need the following ingredients:

Ingredients:

  • 4 large Russet potatoes: Russets have high starch content, making them perfect for crispy fries.
  • Vegetable oil for frying: A neutral oil that won’t impart any unwanted flavors. It also has a high smoke point.
  • Salt to taste: Enhances flavor. Always season right after frying for better adhesion.

Equipment:

  1. Deep fryer or heavy pot: A deep fryer is easier to control, but a heavy pot also works. It needs to maintain a consistent temperature for optimal frying.
  2. Kitchen thermometer: Crucial for maintaining the correct oil temperature. Helps in achieving that crispy exterior.
  3. Paper towels: For draining excess oil from the fries. This helps them stay crispy longer.
  4. Slotted spoon: Makes it easy to remove the fries without bringing along excess oil.

Once we’ve gathered ingredients, we will use the following process:

Prep Potatoes

  1. Peel and Cut: Peel potatoes and cut them into 1/4-inch thick sticks.
  2. Soak: Place cut potatoes in a bowl of cold water for 30 minutes to remove excess starch.

First Fry

  1. Heat Oil: Heat oil to 300°F (150°C) in your deep fryer or pot.
  2. Dry Potatoes: Drain and pat dry the potatoes with paper towels.
  3. Fry: Fry the potato sticks in batches for 5 minutes or until they’re soft and pale.
  4. Drain: Remove and drain on paper towels.

Second Fry

  1. Crank the Heat: Heat oil to 375°F (190°C).
  2. Fry Again: Fry the pre-cooked fries in batches for about 3-4 minutes or until golden brown.
  3. Season: Immediately season with salt.

Once you’ve gathered the ingredients, we will use this method:

Sweet potato fries on a baking sheet.

Tips and Tricks for Homemade French Fries

Go for Russets: High starch content makes them the ideal choice for crispy fries.

Uniform Sizing: Make sure to cut the fries into uniform sizes for even cooking.

Cold Water Soak: 30 mins to an hour in cold water helps remove excess starch for a crispier fry.

Pat Dry: Get rid of moisture by patting the potatoes dry. Water + hot oil = splatter city!

High Smoke Point Oil: Use an oil like vegetable or canola with a high smoke point.

Use a Thermometer: It takes the guesswork out of the equation.

Double Fry: First at 300°F to cook through, then at 375°F to crisp up.

Fry in Batches: Overcrowding the pot drops the oil temperature, leading to soggy fries.

Salt Immediately: Right after they come out of the fryer so the salt sticks better.

Freezing Pre-Fry: Some swear by freezing fries between the first and second fry to improve texture.

Use a Cooling Rack: Instead of draining on paper towels, use a cooling rack over a baking sheet to keep that crispiness intact.

French fries in a bowl.

FAQs

Why do you soak potatoes in water before frying?

Soaking removes excess starch, which helps achieve a crisper fry. Plus, it prevents the fries from sticking together.

Can I use olive oil for frying?

You could, but it has a lower smoke point and strong flavor. Stick to neutral oils like vegetable or canola for a more authentic taste and texture.

Do I really need to double fry?

Yes, if you want restaurant-quality. The first fry cooks the inside, while the second fry achieves that golden, crispy exterior.

Can I make french fries in the air fryer?

Totally! You won’t get exactly the same texture as deep frying, but they’ll be a lot healthier and still pretty darn good. Get our air fried french fries recipe here.

Whats the best way to store leftover french fries?

Place them in an airtight container and store in the fridge. Reheat them in the oven or on a skillet to bring back some crispiness.

Why are my fries soggy?

Overcrowding the pan or not getting the oil hot enough can result in soggy fries. Also, make sure to pat them dry before the first fry.

Can I freeze french fries for later?

Yes! After the first fry, cool them down, and then freeze. You can go straight from the freezer to the fryer for the second fry later on.

How can I give french fries more flavor?

Season right after the second fry, or even try adding some garlic or onion powder for an extra kick.

Why are russet potatoes reccomended?

High starch content makes them ideal for frying. They crisp up well and have a fluffy interior.

What other types of potatoes can I use?

You can try Yukon Gold for a creamier interior, but they won’t be as crispy as Russets.

Hope this clears up your fry-related queries! Got more questions? Just shoot! ??

French Fries in a basket.

What to Serve With French Fries

Main Dishes:

  1. Burgers: A classic combo, whether you go beef, turkey, or veggie.
  2. Fried Chicken: Because you can never have too much fried goodness, right?
  3. Grilled Steak: Fries and steak create that bistro vibe at home.
  4. Fish & Chips: Go British with some battered cod or haddock.
  5. Hot Dogs: Elevate this simple meal with perfectly cooked fries.

Dips & Sauces:

  1. Ketchup: Classic but solid.
  2. Aioli: Garlic aioli adds a gourmet twist.
  3. Cheese Sauce: For the indulgent souls.
  4. Ranch: For a tangy, herby complement.
  5. Sriracha Mayo: Spice things up a bit!

Veggies & Salads:

  1. Coleslaw: Creamy and crunchy, a nice contrast.
  2. Green Salad: For a fresher, lighter side.
  3. Grilled Veggies: To balance out the fried factor.

International Twists:

  1. Poutine: Top with cheese curds and gravy for this Canadian specialty.
  2. Tacos: Fries actually work well as a side for a taco spread.
  3. Shawarma Plate: If you’re into Middle Eastern flavors, fries pair well here too.

Drinks:

  1. Craft Beers: Choose a lighter ale or lager to complement.
  2. Milkshakes: For the all-American diner experience.
  3. Soda: Can’t go wrong with this fizzy classic.

Feel free to mix and match to create your perfect fry-centric feast! ??

French fries in a blue bowl on a table.

French Fries Recipe

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Crispy homemade French fries.

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A pile of French fries on a baking sheet.

French Fries

Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Perfect crispy, crunchy home made French Fries that are restaurant-quality and crave-worthy!

Ingredients

  • 4 large Russet potatoes
  • Vegetable oil for frying
  • Salt to taste

Instructions

  1. Peel potatoes and cut them into 1/4-inch thick sticks.
  2. Place cut potatoes in a bowl of cold water for 30 minutes to remove excess starch.
  3. Heat oil to 300°F (150°C) in your deep fryer or pot.
  4. Drain and pat dry the potatoes with paper towels.
  5. Fry the potato sticks in batches for 5 minutes or until they're soft and pale.
  6. Remove and drain on paper towels.
  7. Heat oil to 375°F (190°C).
  8. Fry the pre-cooked fries in batches for about 3-4 minutes or until golden brown.
  9. Immediately season with salt.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 320Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 187mgCarbohydrates 64gFiber 7gSugar 3gProtein 8g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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