Introduction
French fries are a classic, universally loved snack made from potatoes that are cut into strips and fried until crisp and golden. They can be served as a side dish, appetizer, or a quick comfort food. This recipe gives you perfectly crispy fries with fluffy centers every time.
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Ingredients
4 large russet potatoes
Cold water (for soaking)
2–3 cups vegetable oil (for frying)
Salt to taste
Optional seasonings: paprika, garlic powder, black pepper, or seasoning salt
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Instructions
1. Prepare the potatoes:
Peel the potatoes if desired. Cut them into long, even strips (about 1/4–1/2 inch thick).
2. Soak:
Place the cut potatoes in a bowl of cold water for 30 minutes (or up to 2 hours). This removes excess starch and helps them fry crisp.
3. Dry completely:
Drain the potatoes and pat them very dry with a clean towel. Moisture causes soggy fries.
4. First fry (blanching):
Heat oil to 325°F (165°C). Fry the potatoes in batches for 4–5 minutes until pale and soft, not golden. Remove and drain on paper towels.
5. Second fry (crisping):
Increase oil temperature to 375°F (190°C). Fry the potatoes again for 2–4 minutes or until crisp and golden brown.
6. Season:
Immediately sprinkle with salt or desired seasonings while still hot.
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Description
These French fries are crispy on the outside and soft on the inside thanks to a double-frying technique. Soaking the potatoes removes starch, giving you restaurant-quality fries that stay crunchy longer. Simple ingredients and straightforward steps make this a reliable go-to recipe for any occasion.
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Tips
Use russet potatoes for the best texture.
Don’t skip soaking — it’s essential for crispiness.
Keep oil hot during the second fry for maximum crunch.
Work in small batches to avoid lowering oil temperature.
Season immediately so the salt sticks.
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Variations
Oven-Baked Fries: Toss in oil and bake at 425°F (220°C) for 25–35 minutes, turning halfway.
Air Fryer Fries: Cook at 380°F (190°C) for 15–20 minutes, shaking the basket periodically.
Spicy Fries: Add cayenne, chili powder, or Cajun seasoning.
Garlic Parmesan Fries: Toss hot fries with grated Parmesan and garlic powder.
Curly or Wedge Fries: Cut potatoes in different shapes and adjust cooking time.
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Correction (Common Mistakes and How to Fix Them)
Fries turned soggy: The oil was not hot enough; raise the temperature for the second fry.
Fries too dark but still soft inside: Oil was too hot; lower the temperature during the first fry.
Fries sticking together: They were not dried properly before frying.
Fries not crispy: Increase soaking time and ensure the double-fry method is followed.
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Enjoy
Serve your French fries immediately while hot and crisp, paired with ketchup, mayo, aioli, or your favorite dipping sauce. Enjoy your perfectly homemade French fries.