Crispy French Fries Recipe: How to Make Perfect Homemade Fries

Making homemade French fries is one of those small kitchen victories that feels incredibly satisfying. With a few simple ingredients and straightforward steps you can produce fries that rival your favorite restaurants. Below I offer two reliable methods: one for softer, chewier fries and another for firmer, extra-crispy fries adapted from J. Kenji López-Alt. Whichever method you choose, you’ll likely stop buying frozen fries and start inviting people over just to show off your results. These fries are also perfect served alongside beer-battered fish and chips.

Cut Your Potatoes

4 Idaho, Russet or Baking potatoes — Start with Russet, Idaho, or baking potatoes. Wash them, remove any eyes, and keep the skins on for texture and flavor.

A French fry cutter — Cutting by hand works, but a French fry cutter speeds things up and makes uniform sticks.

Potato in French fry cutter — Place the potato in the cutter and press the lever to create even sticks.

Potato slightly sliced through French fry cutter — Use steady pressure on the lever until the potato is fully sliced into sticks.

Potato fully sliced through French fry cutter — You’ll have uniform fry-shaped potatoes in seconds — ideal for even cooking.

Don’t skip the next step. Proper prep removes excess starch and prevents soggy, limp fries.

Choose one of the following two methods:

Method 1: For Softer, Chewier Fries

Sliced potato sticks in bowl — Place the cut potatoes in a large bowl.

Cold water covering potato sticks in bowl — Cover them with cold water to draw out surface starch.

Lid on bowl — Cover and refrigerate for 1–8 hours. This hydrates the interior while removing starch.

Potato sticks drained in a colander — When ready, drain through a colander to remove excess starch.

Potato sticks in a dish towel — Dry the fries gently in a clean dish towel or paper towels.

Potato sticks being dried off — Remove as much surface moisture as possible before frying.

Dried potato sticks — Once dry, the fries are ready to fry.

Method 2: For Firmer, Crispier Fries

Potato sticks in a pot of hot water — For extra-crispy fries, parboil the cut potatoes. Put them in warm water in a pot and bring to a boil.

Adding white vinegar to pot — Add a splash of white vinegar — it helps the fries hold their shape while parboiling.

Adding salt to pot — Include salt in the water to season and help with texture.

Bringing pot to a rolling boil — Bring to a rolling boil, then reduce heat to maintain a gentle simmer for about 10 minutes.

Reducing temp so boil is gentle — Keep the boil gentle so the fries parboil without falling apart.

Drained parboiled potato sticks laying on a dish towel to dry off — Drain and spread the parboiled fries in a single layer on a towel to let steam escape and surface moisture evaporate.

Frying

Deep fryer filled with canola oil — Fill a deep fryer to the indicated level with a neutral oil (canola, vegetable, or peanut) and preheat to 375°F. If using a Dutch oven or high-walled sauté pan, fill it halfway and use a candy thermometer to monitor temperature.

Why A Deep Fryer Is the Best Way

A deep fryer holds more oil for even frying and often maintains a steady temperature automatically.
Baskets make frying and double-frying convenient and safe.
Used oil can be strained, stored, and reused several times if kept cool and clean.
Deep fryers make cleanup straightforward: cool the oil, pour it back into containers, wipe debris, and clean removable parts per the manufacturer’s instructions.
Air frying is an option, but it produces a different texture; traditional deep frying yields classic French fries.

Potato sticks in fryer basket — Place the cut potatoes in the fryer basket and lower into the hot oil. If using a pan, add them carefully with a spider or tongs.

Potato sticks in basket submerged in oil — Do not overcrowd the oil; fry in batches so the temperature recovers quickly.

Cooked French fries in basket resting out of the oil — After the first fry, the fries will take on a light brown color. Remove and let them rest briefly.

Double Frying

French fries in basket being lowered back into the oil for a double fry. — The secret to great fries is double frying: return them to the oil for a short second fry until they develop a deeper golden brown and a crisp exterior.

French Fries transferred to a paper towel-lined bowl — Transfer the finished fries to a paper towel-lined bowl to drain excess oil.

Seasoning

Salting French fries — Season immediately with a few pinches of salt or your preferred spice blend while the fries are hot so seasoning adheres.

The Taste Test

Man holding bowl of French fries with ketchup — Serve with your favorite dipping sauces — ketchup, mayo, or something more adventurous.

Man eating French fry — Bite in and enjoy the crisp outside and fluffy inside — you made these yourself!

Man with eyes closed and hands raised - looking like he's praising them — Expect compliments — these fries often taste better than many restaurant versions.

Man holding French fry and looking at camera. — They’re addictive, so be warned: you may want to make a double batch.

Watch The Video!

The Best French Fries

Yield: 1-6

The Best French Fries

Two methods for outstanding homemade fries: soak in cold water for a softer result or parboil with vinegar for extra-crispy fries. Both remove surface starch and set you up for excellent frying and a satisfying finish.

Prep Time
20 minutes

Cook Time
10 minutes

Additional Time
5 minutes

Total Time
35 minutes

Ingredients

Russet/Idaho/baking potatoes, washed, eyes removed, cut into 1/2-inch sticks
Canola, vegetable, or peanut oil
Salt and any favorite seasonings
Preferred dipping sauces

Optional for Method 1, mandatory for Method 2

1 tablespoon white vinegar per quart of water
2 teaspoons salt per quart of water

Instructions

Cut potatoes into uniform sticks (1/2-inch recommended) by hand or with a cutter.
Prep (choose one): Method 1 — Soak cut potatoes in cold water, cover, and chill 1–8 hours. Drain and dry thoroughly before frying. Method 2 — Parboil cut potatoes in warm water with vinegar and salt. Bring to a boil, reduce to a gentle simmer for about 10 minutes, then drain and let steam off on a towel for several minutes.
Heat oil to 375°F in a deep fryer or in a heavy pot using a candy thermometer. Fry in batches to avoid overcrowding.
First fry: Cook until they develop a light brown color (about 8–10 minutes). Remove and let rest briefly.
Second fry: Return fries to hot oil for 1–3 minutes until golden and crisp. Remove and drain on paper towels or in a basket.
Season immediately with a few pinches of salt or your favorite seasoning blends. Serve hot with dips.

Jeffrey’s Tips

Fry in manageable batches — about four potatoes worth at a time — so the oil temperature stays steady. Start heating the oil when you begin drying the potatoes (Method 1) or when you add potatoes to the pot for parboiling (Method 2). If you prefer darker fries, extend the second fry by a minute or two, but avoid overcooking. The vinegar in Method 2 helps the fries keep their shape and won’t leave a vinegar taste.