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!
Servings: 4 servings
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 neutral oil for frying
- 2 tablespoon white vinegar
- 3 tablespoon kosher salt
- 2 quart 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