Move over, frozen french fries. You may be convenient, but let’s be honest, you have nothing on homemade french fries.
And while we’ll always love our favorite drive-thru fries, there’s something satisfying about being able to make french fries ourselves at home. If you’re new to slicing and frying your own potatoes, it’s important to learn the technique. Once you’ve gotten the hang of it, you’ll be making everything from poutine to steak and fries salad to Texas chili fries.
Ready to dig in? You need only three ingredients.
Ingredients for French Fries
- Russet potatoes
- Oil for deep-fat frying
- Salt
Directions
Step 1: Cut and soak the potatoes
Cut the potatoes into 1/4-inch julienned strips. Then soak in cold water for 30 minutes. Drain the potatoes; pat dry with paper towels.
Step 2: Fry the potatoes
In an electric skillet or deep-fat fryer, heat the oil to 340°F. Fry the potatoes in batches until lightly browned, three to four minutes. Remove with a slotted spoon; drain on paper towels.
Step 3: Fry a second time and salt
Increase the heat of the oil to 375°. Fry the potatoes again in batches until crisp and golden brown, one to two minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately.
French Fries Variations
- Try different seasonings: It’s important to season your fries as soon as they come out of the frying oil, as that’s the key to getting the salt to stick. But you don’t have to stop at salt when it comes to seasonings—you can also add freshly ground black pepper, garlic powder, freshly minced or dried parsley, or a little grated Parmesan cheese. Or play around with fancy flavored salts, like black truffle.
- Bake the fries: Not feeling the fryer or want to limit your oil intake? You can also bake these fries in the oven. Preheat the oven to 425°, and toss the previously soaked and dried fries in some oil and seasonings. Then, spread the fries evenly across a parchment-lined baking sheet and bake until crispy, 25 to 30 minutes.
- Use an air-fryer: Preheat your air fryer to 380°, toss the soaked and dried fries in oil and salt, and work in batches (you want one even layer on the tray, with no fries overlapping). Cook each batch for 14 to 16 minutes, turning halfway through, until they’re golden brown and crisp.
How to Store and Reheat French Fries
In the off chance you have any leftovers, place the fries in an airtight container in the refrigerator for one to two days. When you’re ready to reheat them, allow them to return to room temperature (about an hour) so that they reheat evenly. Then, place them in a single layer (work in batches if needed) in a lightly oiled skillet on medium heat. Toss and turn the fries occasionally until crisp.
French Fries Tips
What is the best frying oil for homemade french fries?
Select a neutral oil (so that it doesn’t impart unwanted flavors) with a smoke point at or above 350°. The smoke point is the temperature at which the oil begins to break down and smoke, which can negatively impact the taste of your finished product. The best oils for frying include peanut, canola, vegetable and safflower.
What are the best potatoes for homemade french fries?
Choosing a high-starch potato—such as Idaho or russet—is crucial because they are dense and have less moisture so you won’t end up with soggy fries on your plate. When it comes to fries, not all potatoes are created equal.
Do you have to soak the potatoes when making french fries?
Technically, you don’t have to, but you’ll want to because the cold bath removes the starch on the exterior of the potatoes, which will result in crispier fries. Plus, this makes them less likely to stick together.
How thick should fries be cut?
Aim for 1/4- to 1/2-inch-thick slices. And do your best to keep them uniform in size so they cook at the same rate. You can make thicker fries, but you’ll need to increase the cooking time accordingly.
Can you skip double-frying the french fries?
It’s always best to double-fry because this method ensures a soft interior and a crispy exterior. The first fry is done at a lower temperature to cook the inside, then the higher-temp second fry crisps the edges.
