Perfect Homemade French Fries are not as challenging to make as you might think!
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
HOW TO MAKE PERFECT HOMEMADE FRENCH FRIES
The key to perfect French fries is what is referred to as the 2-fry method.
This can be achieved in a temperature-controlled deep fryer, or on the stove with a high-temperature thermometer.
Watch us show you how easy it is to make homemade French fries!
HOW TO CUT THE POTATOES
Before we cut the potatoes, let’s talk about the best potato to use for homemade French fries. Well, that’s easy: Russet (Idaho) is the way to go. They are ideal because they contain less moisture, which ultimately produces a French fry that’s not soggy in the middle.
We love big ole French fries, so we seek out the large Russet potatoes, but smaller ones will work just fine, too.
EXPERT TIP: To cut potatoes, we use our trusty mandolin, set on the ‘julienne’ setting at ⅜.” No mandolin? Not to worry. Using a large, sharp knife, simply turn the potato on its side, and cut about approximately ⅜″ slices. Next, turn the slices so they are flat, and cut them into strips. Easy peasy.
THE SECRET TO CRISPY FRIES
There are several factors to ensure your homemade French fries are crispy on the outside and soft on the inside.
In addition to choosing the right potato (Russet, please!), you’ll want to soak the cut potatoes in cold water for about 30 minutes.
EXPERT TIP: The chilled exterior of the cut spuds keeps the outside from browning too quickly. Swish the potatoes around, this helps to remove starch, which also helps to make a crispier fry.
You can leave the potatoes in the water for more than 30 minutes, but if you do, we recommend placing the bowl in the refrigerator to keep them chilled.
Once you are ready to fry, then it’s time to thoroughly dry the cut potatoes.
We take a clean, dry kitchen towel and dry the potatoes in batches, and then place them on a large dish. You don’t want excess water on the potatoes when they hit the oil.
FRY THE POTATOES IN TWO STAGES
Probably the most important step in producing perfect homemade French fries is to fry the potatoes in two stages. A quick 2-minute fry at 330°F starts the cooking process and produces a soft fry. You’ll most likely need to fry the potatoes in batches.
Next, after increasing the temperature of the oil to 365°F, you’ll fry the partially cooked fries again. Cook until nicely browned and crisp. Typically between 3 and 4 minutes.
EXPERT TIP: The first stage can be done in advance of serving. Place partially cooked potatoes on a platter lined with paper towels up to several hours in advance. Do the 2nd fry just before serving.
PERFECT HOMEMADE FRENCH FRIES FAQs
- What is the best oil to use? Peanut oil is a vegetable oil with a mild taste and high smoke point, which makes it a great choice for frying French fries. You can also use regular vegetable oil or canola oil. Olive oil is NOT recommended.
- How long do you soak the potatoes before frying: At least 30 minutes, in cold (with ice) water. We let the potatoes soak for several hours and still had perfect fries when we cooked them. Just be sure to keep them cold (in the refrigerator) if soaking for more than 30 minutes.
- Can French fries be made in advance? These fries are best when they are fresh out of the frier. They are still delicious later on for munching, but they eventually will lose their crispiness. You can do the 1st round of frying several hours in advance and then finish them off with the 2nd fry just before serving.
- When do you know the French fries are ready? The fries will turn a brownish color and have a “crispy” look to them. The first fry is for 2 minutes, and the second fry is usually around 4 minutes.
We love serving these amazing Perfect Homemade French Fries alongside our:
- BLT Sandwich with Garlic Basil Aioli
- Rockin’ Black and Bleu Burger
- Steak au Poivre
- Mussels with Garlic and White Wine
- Kickin’ Remoulade
Or, by themselves, with good ole’ ketchup!
Ready to make the most amazing, restaurant-quality French fries at home? You now know the secrets to perfect fries every time! 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.
- 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 330°F.
- 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 365°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.
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