This homemade French fries recipe uses five simple ingredients to create golden fries that are crispy on the outside while remaining light and fluffy in the center. My double-fry method is the secret to success, resulting in homemade fries far better than anything frozen or store-bought. Plus, they’re great to prep ahead!
I love potatoes of all kinds, from creamy Yukon gold mashed potatoes to crispy roasted potatoes and even oven-baked potatoes, but homemade French fries are what I make most often. Whether you’re serving double cheeseburgers, cooked chicken breast, or buffalo chicken wings, you can never go wrong!
Most homemade fries turn out soft and soggy, but not this recipe. Over the years, I’ve learned that cooking the fries in stages is the key to the perfect homemade French fries. First, the potatoes are parboiled until tender. Then, they’re cooled and frozen.
From there, they get a quick first fry to set the exterior before going back into hotter oil for their final fry. No deep fryer required! I also include a secret ingredient that helps the potatoes hold their shape while they cook. Follow my steps, and you’ll achieve the perfect crispy French fries every time.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Russet Potatoes – These are my go-to for homemade French fries, because their high starch and relatively low moisture content help create fluffy centers and crisp exteriors. Choose large potatoes for longer, more uniform fries.
- White Vinegar – This is my secret ingredient! A little vinegar in the cooking water helps the potatoes maintain their structure as they become tender. You won’t taste vinegar in the finished fries.
- Kosher Salt – Seasoning the cooking water adds flavor from the beginning. You’ll also want extra salt for seasoning the fries immediately after they come out of the oil.
- Neutral Oil – Use a neutral, high-heat cooking oil suitable for deep frying. Canola oil, vegetable oil, or peanut oil are all good options.
How to Make Homemade French Fries
Nick’s Tips for Success
- Keep the fries uniform. Cut your potatoes into approximately six-millimeter (one-fourth-inch) batons so they cook at roughly the same rate.
- Rinse away the excess starch. Keep rinsing the cut potatoes under cold water until the water runs clear. Removing that excess surface starch helps the fries cook up crisp rather than sticking together.
- Don’t skip the freezer. Freezing helps dry the surface of the fries and is part of what gives you that crisp texture on the outside. One hour works, but I prefer leaving them overnight when I have the time.
- Fry in batches. Adding too many frozen fries at once causes the oil temperature to drop. Smaller batches keep the temperature more consistent and give you crispier fries.
- Keep an eye on your oil temperature. A cooking thermometer or temperature probe takes the guesswork out of deep frying. Let the oil come back to the correct temperature between batches to prevent your fries from becoming soggy.
- Season immediately. Salt sticks best when the fries are fresh from the fryer and still coated with a tiny amount of hot oil. Toss them with salt as soon as they hit the bowl!
Homemade French Fries Recipe
This homemade French fries recipe takes a little more effort than opening a bag of frozen fries, but the payoff is absolutely worth it. I parboil the potatoes with vinegar, freeze them, and then fry them twice at different temperatures. It’s a few extra steps, but they give you a deeply golden, crispy exterior with a light and fluffy center. Even better, you can prep them ahead and keep them in the freezer until you're ready to fry!
Equipment
- 1 Vegetable Peeler
- 1 Fry Cutter or Sharp Knife
- 1 Colander
- 1 Baking Sheet with Wire Rack
- 1 Large, Heavy-Bottomed Saucepan or Deep Fryer
- 1 Slotted Spoon
- 1 Instant-Read Thermometer or Temperature Probe
- 1 Large Metal Bowl
Ingredients
- 4 large russet potato (~3 pound / 1.36 kilogram)
- 4 cup (950 milliliter) neutral oil, for frying
- 2 tablespoon (30 milliliter) white vinegar
- 3 tablespoon (30 gram) kosher salt
- 2 quart (1.9 liter) water
- kosher salt or flaky salt, for serving
Instructions
- Peel the potatoes and cut them into one-fourth-inch (six-millimeter) batons using a sharp knife or fry cutter.4 large russet potato (~3 pound / 1.36 kilogram)
- Transfer the potatoes to a colander and rinse under cold running water until the water runs clear.
- Place the potatoes in a large saucepan and add the water, vinegar, and kosher salt. Bring to a boil. Once boiling, cook for about ten minutes, or until the potatoes are tender but still hold their shape.2 tablespoon white vinegar, 2 quart water, 3 tablespoon kosher salt
- Carefully transfer the potatoes to a wire rack set over a baking sheet. Arrange them in a single layer and let them cool completely.
- Transfer the baking sheet to the freezer and freeze the potatoes for at least one hour, or preferably overnight.
- Add the neutral oil to a large, heavy-bottomed saucepan and heat to 350°F (177°C). Working carefully in batches, fry the frozen potatoes for about one minute. They should not develop much color at this stage. Transfer them to the wire rack and repeat with the remaining potatoes. At this point, you can proceed directly to the second fry or allow the fries to cool and freeze them for later.4 cup neutral oil
- Heat the oil to 400°F (204°C). Working in batches, fry the potatoes until golden brown and crispy. Allow the oil to return to 400°F (204°C) between batches.
- Using a slotted spoon, transfer the fries directly to a large metal bowl. Immediately toss with salt while hot and serve with your favorite dipping sauce.kosher salt or flaky salt
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: These French fries are best served immediately after the second fry while they’re hot and crispy.
– Prep Ahead: After completing the first fry, let the fries cool completely. Transfer them to a freezer-safe container or bag and freeze until ready to cook. For the best quality, use them within one to two months. Fry them directly from frozen at 400°F (200°C) until golden and crispy. There’s no need to thaw them first.
– Store: Let fully cooked fries cool, then refrigerate them in an airtight container for up to three days. Reheat them in a 425°F (220°C) oven or air fryer until hot and crispy. Avoid the microwave if possible, as it will make the fries soft.
– Prep Ahead: After completing the first fry, let the fries cool completely. Transfer them to a freezer-safe container or bag and freeze until ready to cook. For the best quality, use them within one to two months. Fry them directly from frozen at 400°F (200°C) until golden and crispy. There’s no need to thaw them first.
– Store: Let fully cooked fries cool, then refrigerate them in an airtight container for up to three days. Reheat them in a 425°F (220°C) oven or air fryer until hot and crispy. Avoid the microwave if possible, as it will make the fries soft.
Nutrition
Serving: 1serving, Calories: 788kcal, Carbohydrates: 67g, Protein: 8g, Fat: 56g, Saturated Fat: 4g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 35g, Trans Fat: 0.2g, Sodium: 5275mg, Potassium: 1540mg, Fiber: 5g, Sugar: 2g, Vitamin A: 4IU, Vitamin C: 21mg, Calcium: 66mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Soooo good!