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French Fries

Updated: Sep 13

Homemade French fries  on parchment paper with ketchup and cocktail sauce

These French fries are crispy, soft, fluffy on the inside and golden on the outside making them the ultimate comfort food cherished by all generations. While it may appear easy to achieve that impeccable balance of texture and flavor, it demands a few essential techniques. In this recipe, I will share with you how to make perfectly crispy homemade French Fries that everyone will enjoy.

The key to making delectable French fries lies in the art of selecting the perfect potatoes. Join me as I walk you through a step-by-step process, from precision cutting and soaking the potatoes to mastering a two-stage frying technique, guaranteeing flawless fries every time.

So, gather your potatoes, heat that oil, and embark on an adventure of flavors to create the perfect French fry, leaving everyone yearning for more.

Homemade French fries on parchment paper with ketchup and cocktail sauce

Preparation and Cooking Time

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Servings: 4


5 large russet potatoes, peeled and rinsed

1 quart of vegetable oil


French fry cutter

Deep fryer


Step 1: Cut the Potatoes

Start by using a French fry cutter to slice the potatoes into uniform ½-inch sticks. This ensures that the fries cook evenly and have the perfect texture.

Step 2: Soak the Potatoes

Place the potato slices in a bowl filled with cold water and let them soak for at least an hour, or best results, leave them overnight. Longer soaking helps remove excess starch, resulting in extra crispy fries.

Step 3: Rinse and Dry

After soaking, rinse the fries twice with cold water to get rid of any remaining starch. Lay the potato sticks on a clean dishcloth or paper towel and gently pat them dry to remove excess moisture.

Step 4: Heat the Oil

In a Dutch oven or deep fryer, heat the oil to 300 degrees Fahrenheit (150°C). Frying at the right temperature is crucial for achieving that crispy exterior.

Step 5: Fry in Batches

To maintain the crispiness, fry the potato sticks in batches. Start with a quart of oil and add more as needed. Avoid overcrowding the pot, as it can result in less crispy fries.

Step 6: First Frying

Using a slotted spoon, carefully add the potatoes to the hot oil and fry for at least 5 minutes. The fries should be partially cooked and just starting to develop a light golden color. Remove them from the oil and place them on a plate lined with paper towels.

Step 7: Rest

Allow the partially fried fries to rest for a few minutes. This step helps to further remove excess moisture and prepares the fries for their final frying.

Step 8: Second Frying

Increase the oil temperature to 400 degrees Fahrenheit (200°C). Fry each batch of partially cooked fries for about 5-6 minutes, or until they turn a beautiful golden brown and become irresistibly crispy.

Step 9: Season with Salt

When you remove the fries from the oil, place them on dry paper towels to drain any excess oil. While they are still hot, drizzle the French fries with salt according to your taste.

Step 10: Serve and Enjoy

Your perfectly crispy homemade French fries are now ready to be served! Enjoy them with your favorite dipping sauces like ketchup and cocktail sauce, or get creative with various toppings and seasonings.

With these easy-to-follow directions, you can achieve restaurant-quality French fries that are sure to impress family and friends. Indulge in the satisfying crunch and wonderful taste of these delightful snacks right from your kitchen. Happy frying!

Recipe Notes

  1. To store, allow any leftover fries to cool completely before you store them in the fridge in a freezer bag. Try to remove as much air as possible from the bag.

  2. To warm up the French fries, bake for about 15 minutes at 350 degrees.

  3. Enjoy served with ketchup or cocktail sauce if desired.

Nutritional Information

Calories: 375 | Carbohydrates: 60g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Sodium: 15mg |Fiber: 3g | Sugar: 1g

Nutritional information is a guide only.

Did you make this recipe? Don't forget to rate the recipe and leave a comment below.

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