Crispy Homemade French Fries
Ingredients
-
4 large Russet potatoes
-
Vegetable oil (for frying)
-
1–2 tsp salt
-
Optional seasonings: garlic powder, paprika, black pepper, Cajun seasoning
Instructions
1. Prep the Potatoes
Peel the potatoes (optional) and cut them into ¼-inch thick fries. Try to keep them similar in size so they cook evenly.
2. Soak for Crispiness
Place the cut fries in a bowl of cold water for at least 30 minutes (or up to overnight). This removes excess starch and helps them crisp up.
3. Dry Thoroughly
Drain the potatoes and pat them completely dry with clean kitchen towels. Moisture will cause oil splatter and soggy fries.
4. Heat the Oil
Pour oil into a heavy pot or deep fryer, filling it about 2–3 inches deep. Heat to 325°F (160°C) for the first fry.
5. First Fry (Blanch)
Fry the potatoes in batches for 4–6 minutes until pale and soft but not brown. Remove and drain on paper towels.
6. Second Fry for Crispiness
Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2–4 minutes until golden and crispy.
7. Season and Serve
Transfer fries to a bowl, sprinkle with salt (and any extra seasonings), and serve hot.
Tips for Perfect Fries
-
Russet potatoes work best for crispiness.
-
Double frying is the key to restaurant-style fries.
-
After frying, you can toss them with truffle salt, parmesan, herbs, or spicy blends.
-
For a healthier version, try air-frying at 400°F (200°C) for 15–18 minutes, shaking the basket halfway.