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Golden brown french fries fried crisp and sprinkled with herbs.
Freshly fried crispy french fries served with salt and herbs.

Perfect Homemade French Fries

Author: Flavelo
Recipes Side Dishes
Perfect fries are crisp outside and mashed-potato creamy inside. This texture can't be rushed. The secret is double-frying: first at a lower temp to cook through, then hot to crisp up.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep fryer or heavy pot
  • Kitchen thermometer (optional)
  • Paper towels
  • Slotted spoon

Instructions

1 ✓

Peel potatoes and cut into 1/2 inch batons. Soak in cold water for at least 30 minutes.

Tip: Soaking removes surface starch that would otherwise burn and make fries soggy.
2 ✓

Drain and dry potatoes completely with a kitchen towel.

Tip: Water is the enemy of hot oil: causes splattering and lowers temperature.
3 ✓

Heat oil to 320°F (160°C). Fry in small batches for 4-5 mins until soft but pale. Remove and drain.

Tip: This first fry (oil blanching) cooks the interior without burning the outside.
4 ✓

Before serving, heat oil to 375°F (190°C). Fry potatoes again until golden and crisp (2-3 mins).

Tip: High heat evaporates remaining surface water, creating the crust.
5 ✓

Drain on paper towels and salt immediately.

Tip: Salt sticks better to hot, oily surfaces.

Recipe FAQ

Why are they soggy and oily?
Oil was too cool or you overcrowded the pan. Oil needs to shock the surface to seal it.
Burnt but raw inside.
Oil was too hot or fries too thick. Try the double-fry method!
Which potato?
High starch, floury potatoes (like Russets) are best for frying.

Ingredients

  • 2 lbs Russet Potatoes
  • 1 quart Sunflower or Peanut Oil (for frying)
  • 1 tsp Salt
  • 1 pinch Seasoning Salt or Paprika (optional)