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Homemade French Fries Recipe

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4 from 9 reviews

Crispy, golden homemade French fries made from fresh russet potatoes, double-fried to perfection for an irresistibly crunchy exterior and a soft, fluffy interior. Perfect as a side dish or a snack, these fries are seasoned with kosher salt and cooked in vegetable oil for classic flavor and texture.

Ingredients

Potatoes

  • 6 large russet potatoes (peeled or unpeeled; Yukon Gold, Idaho potatoes, or sweet potatoes also work)

Oil

  • 6 cups vegetable oil (or canola or peanut oil)

Seasoning

  • Kosher salt (to taste)

Instructions

  1. Cut: Use a mandoline or knife to cut the potatoes into French fry-shaped pieces, ensuring uniform thickness for even cooking.
  2. Soak: Transfer the cut fries to a large bowl filled with cold water and let them soak for at least 1 hour to remove excess starch. Then rinse the fries in a colander and spread them on a paper towel-lined sheet pan. Pat them dry thoroughly with additional paper towels to prevent oil splatters during frying.
  3. Heat the oil: Heat the vegetable oil in a deep fryer or a large Dutch oven to 300°F (150°C), preparing it for the first frying stage.
  4. First fry: Working in 3-4 batches, carefully submerge a batch of fries into the 300°F oil. Fry for 3-4 minutes until the fries are cooked through but still pale. Remove and drain on a baking rack or paper towel-lined sheet pan. Repeat with remaining fries.
  5. Increase heat: Raise the oil temperature to 400°F (205°C) for the final crisping stage.
  6. Second fry: Fry the batches again in the hot oil for 2-3 minutes until golden brown and crispy. Immediately transfer the fries to a bowl, sprinkle with kosher salt, toss to coat evenly, then spread them on a paper towel-lined sheet pan to drain excess oil. Repeat with all batches.

Notes

  • Soaking the potatoes helps remove starch, preventing the fries from sticking together and ensuring a crisp texture.
  • Patting fries dry before frying reduces oil splatter and improves crispiness.
  • Double frying at different temperatures yields fries that are crispy outside and tender inside.
  • You can use other sturdy potatoes like Yukon Gold or sweet potatoes for variation.
  • Use a thermometer to monitor oil temperature for best frying results and safety.
  • Adjust salt seasoning immediately after frying for better adherence.

Find it online: https://glowcooks.com/homemade-french-fries-recipe/