There are just a few simple, but important, steps and techniques to follow when you are ready to make restaurant-quality French fries from scratch! And after soaking, they are ready to eat in minutes! We also love our Poutine, Garlic Parmesan Steakhouse Fries, Steakhouse Onion Rings, Asparagus Fries, and Cross-Hatch Sweet Potato Chips
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🥔 The Ingredients
This recipe relies on a high-starch potato variety and a high-heat oil to ensure every fry achieves the perfect balance of a fluffy interior and a crisp, golden exterior. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Russet Potatoes: These are the best choice for fries due to their high starch and low moisture content, which results in a fluffy interior and a super-crispy exterior. If you are in a pinch, Yukon Golds can be used, though they will yield a slightly denser, creamier texture.
- Peanut Oil: This is our preferred frying medium because of its high smoke point and neutral flavor profile. If you have a nut allergy or prefer a different option, canola, vegetable, or grapeseed oil are all excellent substitutes that can withstand the high heat required for deep frying.
- Salt: Fine sea salt or Kosher salt is ideal because the small grains cling perfectly to the hot fries. For a flavor twist, you can substitute regular salt with seasoned salt, garlic salt, or even a sprinkle of truffle salt for a gourmet touch.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect French Fries
- Soak for Success: After cutting your potatoes, soak them in cold water for at least 30 minutes (or up to overnight in the fridge) to wash away excess starch; this prevents the fries from sticking together and helps them achieve maximum crispiness.
- Dry Thoroughly: This is a crucial step! Use a clean kitchen towel or paper towels to pat the potato strips completely dry before frying to prevent the oil from splattering and to ensure the exterior crisps up rather than steams.
- The Secret is the Double Fry: For that authentic restaurant-quality texture, fry the potatoes twice—first at a lower temperature (around 325°F) to cook the inside, and a second time at a higher heat (375°F) to create that irresistible, golden-brown crunch.
- Monitor Your Oil Temp: Use a deep-fry or candy thermometer to maintain consistent heat; if the oil is too cool, the fries will absorb too much oil and become greasy, but if it’s too hot, they will burn before the centers are tender.
- Fry in Batches: Avoid the temptation to crowd the pot. Frying in small batches keeps the oil temperature stable and gives each fry enough space to develop a uniform, crunchy crust.
- Season While Hot: Always toss your fries with salt immediately after they emerge from the oil. The residual heat and surface oil allow the seasoning to “grip” the fry for the best flavor in every bite.
👩🏼🍳 How to Make Homemade French Fries
- Step 1: Wash and dry the potatoes, then use a mandolin to cut them into strips.
- Step 2: Place the cut potatoes in ice water for 30 minutes.
- Step 3: Remove the potatoes and dry them completely, and then fry them at 325°F for 2 minutes.
- Step 4: Remove them from the hot oil.
- Step 5: Increase the oil temperature to 375°F and fry them again for 3 to 4 minutes, until they are golden and crispy.
- Step 6: Season with salt and serve at once.
🙋🏽♂️ Frequently Asked Questions
Russets are the top choice because their high starch and low moisture content produce a light, airy center and a very crunchy exterior.
This process removes excess surface starch, which prevents the strips from sticking together and helps them achieve a much crispier finish in the hot oil.
Yes, you can complete the first low-temperature fry, let them cool to room temperature, and then perform the final high-heat flash fry just before you are ready to serve.
Peanut oil is ideal due to its high smoke point and neutral taste, though canola or vegetable oil also works well for achieving a perfect golden color.
Place the finished batches on a wire rack set over a baking sheet in a low oven (around 200°F) to maintain their texture while you finish frying the rest.
😋 More Potato Sides
Ready to make the most amazing, restaurant-quality French fries at home? Go for it!
And when you make them, take a picture, post it to Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Perfect Homemade French Fries
Video
Equipment
- Deep fryer, or heavy pot (ie, Dutch oven) with high-temperature thermometer
Ingredients
- 4 large potatoes large or medium sized
- Peanut oil or vegetable or canola, enough to fill 3-inches of vessel
- Kosher salt
Instructions
- Wash and dry the potatoes, and then, using a mandolin or a large knife, cut (julienne) into ⅜-inch strips.4 large potatoes
- Place the cut potatoes into a bowl of ice water for 30 minutes.
- Remove the potatoes and dry them completely with a towel.
- Heat the oil to 325°F.Peanut oil
- Using a fry basket or a metal spatula, carefully lower the cut potatoes into the oil and fry for 2 minutes. You will probably need to do this in batches.
- Increase the oil temperature to 375°F. Fry the partially cooked potatoes again until browned and crisp, 3 to 4 minutes. Carefully remove the fries with a fry basket or spatula and shake off excess oil. Turn the fries onto a plate lined with paper towels. Fry the remaining fries following the same process.
- Sprinkle with salt and serve at once.Kosher salt
Dan says
Amazing…but I have a time saver method. Use russet potatoes and soak them in lukewarm water with a couple tablespoons of sugar for 1 hour. It will remove even more starch and make then taste better and crispier. Then pat them dry and just fry them once at 350 in peanut oil for roughly 12 minutes. No double frying…try it, I find them actually better 🙂
Kris Longwell says
Awesome!!
david leyes says
if you can use lard / pork fat or Beef Tallow much tastier : )
Kris Longwell says
That is so true, David! Duck fat’s is pretty delicious, too!
Jan Nelson says
What brand is the mandolin used to cut these awesome fries.
Kris Longwell says
Hi Jan! We enjoy using this mandolin. We love it because it also has the waffle fry blade, which is fun to make! There are quite a few brands out there that all have decent mandolins, but we do enjoy this particular one. Hope this helps!
Jg says
Not sure you answered the question. What brand mandolin?
Kris Longwell says
I didn’t did I? That was unintentional! Here is a link to one that is very similar to ours. We’ve had that mandolin for many years. Hope this helps!!!
Cherie says
Yum! We agree you must use Russet potatoes!!
Kris Longwell says
Yes indeed!!! Thanks, Cherie!!!!! xoxo Kris & Wesley
Dr cool says
Gee Sherry, what gives you that feeling?
Melanie Hall says
Hey guys, I have a double basket deep fryer—on its last leg. What’s your favorite brand?
Thank you
Kris Longwell says
Hi Melanie!! Ours is a Cuisinart Deep-Fryer, and we love it. Let us know if you make the fries and how they turn out!! Best, Kris & Wesley
Kathleen says
Dear Kris and Wesley,
The french fries look Ahhh-maaaa-zinggg 🙂 What a brilliant technique – I can’t wait to try this recipe.
Now – the only thing missing from the video is Kris and Wesley (and maybe a little apple cider vinegar to sprinkle on the fries when they’re done) – what the ….? I hope you’re not going to be MIA in the next video. I SO look forward to seeing both of you enjoying each other and cooking together.
Best alwaysx0x0
Kathleen
Kris Longwell says
Hi Kathleen!! Please forgive the delayed response (we’ve been away!). We’re playing around with different format styles with certain types of recipes. But not to worry, our longer-format versions, with us both squarely in the kitchen, are still coming! And yes to apple cider vinegar on the fries! YUM!!!! Thank you so so so much for you support and kind words, that means the world to us!! Stay tuned…lots more on the way!!! All the best, Kris & Wesley
SHERRY HILL says
These fries are lovely. I like to make french fries when I’m making fried shrimp since I have the fryer out. Mine always turn out for soggy. I have a feeling the soaking and 2-fry method will make a difference. Thanks, guys, for putting this recipe up. Keep on cookin’!
Kris Longwell says
Thanks so much, Sherry!! Give this technique a go…we think you’ll be happy with the results. These would be PERFECT with fried shrimp!! Making us hungry just thinking about it!! xoxo