Perfect Homemade French Fries

A close-up view of homemade French fries in a small metal pale.

Course: Appetizer, Appetizer or Side Dish

Cuisine: American / French

Prep Time: 10

Cook Time: 12

Soaking in Ice Water: 30

Total Time: 52

Servings: people

Calories: 363kcal

Author: Kris Longwell

Now you can make restaurant-quality French fries in your very own kitchen! If you don't have a deep-fryer, simply get a large sturdy pot (a Dutch oven works well) and add a couple of inches of oil, and use a candy thermometer to maintain the correct temperature. And then fry in 2 stages!

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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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If you do not have a deep fryer, heat the oil in a large Dutch oven (or heavy pot) using a candy thermometer to maintain the correct temperature.

The first round of frying of the potatoes can be done up to several hours before serving. You will want to serve the fries after the 2nd fry immediately.

You can use vegetable oil, shortening, or canola oil in place of peanut oil. Although we recommend peanut oil for the best results. Do NOT use olive oil.

Soak the uncooked potatoes for 30 minutes in an ice bath. They can soak longer, but you'll need to keep them in the fridge while they soak. Don't soak for longer than 3 hours.

Nutrition