Homemade French Fries

This homemade French fries recipe shows how to make crispy, golden fries using Russet potatoes, either baked or fried to perfection. Soaking the potatoes removes excess starch for extra crunch, while seasoning with salt and pepper enhances flavor. Perfect as a side for burgers, sandwiches, fish and chips, or served with dipping sauces like fry sauce, ranch, or ketchup, these fries bring classic restaurant-quality results to your kitchen.

Ingredients

• 1 ½ pounds Russet potatoes (about 3 medium), cut into even ½-inch sticks
• ¼ cup vegetable, canola, or peanut oil
• Salt and freshly ground black pepper, to taste

Instructions

Prepare the Potatoes

1. Wash the potatoes thoroughly and remove any blemishes.
2. Slice lengthwise into ¼–½ inch slabs, then cut into uniform matchsticks. Keeping the fries the same size helps them cook evenly.
3. Place cut potatoes into a pot with about 3 inches of boiling water. Remove from heat and soak for 30 minutes. This removes excess starch for crispier fries.
4. Drain and dry completely with paper towels.

Baked French Fries

1. Preheat oven to 475°F (245°C).
2. Toss potatoes with oil, salt, and pepper. Spread in a single layer on a baking sheet, leaving space between fries.
3. Bake for 12 minutes. Flip fries with a spatula, spread out evenly again, and bake for 8–15 minutes more, until golden and crisp.

Fried French Fries

1. Heat 3 inches of oil in a deep pot to 300°F (150°C).
2. Fry potatoes in small batches for 4–5 minutes, until tender. Remove to a paper towel–lined plate.
3. Increase oil temperature to 400°F (200°C). Fry potatoes again in small batches for 1–3 minutes, until golden brown and crispy.
4. Season immediately with salt and serve hot.

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Tips

• Dry potatoes thoroughly before baking or frying—moisture prevents crispiness.
• Cut potatoes as evenly as possible for consistent cooking.
• For even crispier fries, chill cut potatoes in cold water for a few hours before soaking in hot water.
• Use a wire rack over a baking sheet for baked fries to allow hot air to circulate.

Variations and Substitutions

• Potatoes: Yukon Gold potatoes work well but produce slightly softer fries.
• Seasoning: Add garlic powder, smoked paprika, Cajun seasoning, or Parmesan for extra flavor.
• Oil: Peanut oil is best for frying, but vegetable or canola oil works well too.
• Healthier option: Use an air fryer for crisp fries with less oil.

FAQs

Can I make fries ahead of time?
Yes, cut potatoes and soak them in cold water in the fridge for up to 24 hours before cooking.

Why double fry?
The first fry cooks the potatoes through; the second fry makes them golden and crispy.

How do I reheat fries?
Bake or air fry at 400°F (200°C) for a few minutes to crisp them back up. Avoid microwaving, as it makes them soggy.

Serving Suggestions

• Serve with ketchup, ranch, fry sauce, or aioli.
• Pair with burgers, hot dogs, or grilled sandwiches.
• Add as a side to fish and chips or Peruvian lomo saltado.
• Top with cheese, chili, or gravy for loaded fries or poutine.

Why You’ll Love This Recipe

• Crispy outside and tender inside—just like restaurant-style fries.
• Two cooking methods: baked for lighter fries or fried for classic crispiness.
• Simple ingredients with endless flavor options.
• Perfect side dish for family dinners, parties, or game-day snacks.