Here’s a perfect homemade French fries recipe — crispy on the outside, fluffy on the inside, and full of golden flavor. These are the classic-style fries you’d find at a bistro or diner, and they’re easier than you think to make at home.
🍟 Crispy Homemade French Fries
👩🍳 Servings: 4
🕒 Total time: ~1 hour (plus soaking time)
🧾 Ingredients:
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4 large russet potatoes (best for frying)
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Cold water (for soaking)
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Oil for frying (peanut, canola, or vegetable oil)
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Salt, to taste
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Optional: garlic powder, paprika, or herbs for seasoning
🧑🍳 Instructions:
1. Peel & Cut Potatoes:
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Peel (or scrub well if you prefer skin-on).
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Cut into ¼-inch sticks for classic fries. Try to keep them uniform for even cooking.
2. Soak in Water (Crucial!):
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Soak cut potatoes in a large bowl of cold water for at least 30 minutes, or up to overnight.
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This removes excess starch and helps them get crispy.
3. Dry Thoroughly:
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Drain the fries and pat them completely dry with clean kitchen towels or paper towels.
No moisture = no splatter & maximum crisp!
4. First Fry (Blanch):
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Heat oil in a deep fryer or heavy pot to 300°F (150°C).
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Fry potatoes in batches for 4–5 minutes — they should be soft but not golden yet.
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Remove and drain on a wire rack or paper towels. Let cool 10+ minutes (or refrigerate/freeze for later).
5. Second Fry (To Crisp):
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Increase oil temperature to 375°F (190°C).
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Fry the cooled potatoes again in batches for 2–3 minutes, or until golden brown and crispy.
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Drain and immediately season with salt (and optional seasonings).
🍽️ Serving Ideas:
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Serve with ketchup, garlic aioli, ranch, or cheese sauce.
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Make loaded fries with bacon, cheese, green onions, and sour cream.
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Turn them into poutine with brown gravy and cheese curds.
🔁 Shortcuts & Tips:
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Air fryer version? Yes! Toss with oil and air fry at 380°F (193°C) for 15–20 minutes, shaking halfway.
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Freeze blanched fries for later: lay them on a baking sheet to freeze individually, then transfer to a bag.
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Use a mandoline fry cutter for uniform fries.