Who doesn’t love golden, crispy French fries? These homemade fries are perfectly crunchy on the outside, fluffy on the inside, and way better than anything from a drive-thru. With just a few simple ingredients and a double-fry technique, you can make restaurant-quality fries right in your own kitchen!
Ingredients:
4 large russet potatoes
Cold water
Vegetable oil (for frying)
Salt (to taste)
Optional Seasonings:
Garlic powder
Paprika
Black pepper
Parmesan cheese
Chopped parsley
Instructions:
Peel & Cut Potatoes
Peel (optional) and slice potatoes into thin sticks or wedges—about ¼-inch thick.
Soak
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to a few hours). This removes excess starch for crispier fries.
Dry Thoroughly
Drain and pat the fries completely dry with paper towels. The drier, the better!
First Fry (Low Temp)
Heat oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for about 3–4 minutes—they should be soft but not golden. Remove and drain on paper towels.
Second Fry (High Temp)
Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for about 2–3 minutes or until golden brown and crispy.
Drain & Season
Remove fries, drain on paper towels, and season immediately with salt (and other spices if desired).
🍟 Pro Tips:
Use russet potatoes for the best texture.
Double-frying is the secret to extra crispiness.
Serve with ketchup, mayo, or your favorite dipping sauce!
Note:
For best results, don’t skip the soaking step—it helps remove excess starch and keeps the fries from sticking together. Also, make sure the potatoes are completely dry before frying to avoid oil splatter and ensure maximum crispiness.