Crispy Deep Fried French Fries (Step-by-Step)

Here’s the deal: there is ONE correct way to make homemade fries. You have to deep fry them—twice. And before that, you have to soak them in ice water for hours. I know! It’s ridiculous.

Yes, it’s worth the trouble. And for a mere couple dollars worth of potatoes, you’ll have a pile of golden brown, crispy fries. Waistline, beware.

Deep Fried French Fries

The real way to make restaurant style French fries in your deep fryer. A little work is all you need to turn a simple potato into something amazing.

Prep Time 30

Cook Time 10

soaking 2

Total Time 2 40

Serving Size servings

Equipment

French fry cutter optional
Vegetable scrub brush
A deep fryer!

Ingredients

3 russet potatoes scrubbed clean
1 quart peanut oil for frying
salt

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Instructions

Ice bath. Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
Prep oil. Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 325.
First fry. Drain the water from the potatoes and pat them as dry as possible. They will be very cold, maybe even frozen. Place the potatoes in the basket. It's okay if they are crowded for the first fry. Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel-lined baking sheet to drain.

Second fry. Increase heat in deep fryer to 375. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Fry for only 2-4 minutes, or until they have reached the desired level of brownness and crispness. Drain on paper-towel-lined baking sheets, and salt immediately. Serve as soon as possible

Notes

Add Old Bay, white pepper, Cajun seasoning, Italian seasoning, or anything else you’d like to try as soon as you remove the fries from the deep fryer.

French fries do not keep well, but leftovers are okay heated up in an air fryer..

Kitchen Wisdom

When you’re buying potatoes for fries, look for those extra-large russets that often come individually, not the bags of smaller potatoes.

While they might seem more expensive per potato, they actually give you more usable French fries with less waste.

Secrets for Homemade French Fries

Don’t skip that first lower temperature fry. This is what actually cooks the potatoes and make them soft. The second fry crisps them up.

That ice-cold soak is important. The cold water pulls out excess starch, and the less starch, the more crispiness.

I actually find this to be an advantage because I can prep them early in the day and let them chill in the fridge. This means any time you’r frying anything, it’s hardly any more work to save fries on the side. You already have the deep fryer ready to go, which is by far the hardest part! We serve these almost weekly with buttermilk chicken tenders.

Keep in mind that the second frying will be very short, only 1-2 minutes, so have you paper towels and salt ready!

Be careful with hot oil, especially with little people around.

How to Cut Potatoes For Fries With a Knife

Make sure your potatoes are scrubbed very clean. We will be eating the outside of them.

process of cutting russet potato into fries by hand

Then we cut just cut them into French fry shapes. First, cut the ends off so the two short sides are flat. Cut them into 1/4 inch slices, then strips. This takes a few minutes of work, but it’s not hard.

But there’s another way to do this too!

How to Use a Fry Cutter

If you have a French fry cutter, slicing the potatoes just takes a few seconds. Cut off the ends, place the potato inside, and push. It will magically slice your potato into perfect fries.

process of cutting russet potato with French fry cutter

If you’d rather not slice the potatoes, you can cut them into thicker wedges and make deep-fried potato wedges instead!

Ingredients and Equipment

Russet Potatoes: Their high starch content is crucial for that fluffy interior. Save the waxy potatoes for potato salad.

Peanut Oil: Its high smoke point makes it perfect for deep frying.

ingredients on blue and white tea towel.

Deep Fryer: While you can use a Dutch oven, a deep fryer makes temperature control much easier and safer. Without a deep fryer, you’ll need a large pot, and a thermometer. It can definitely be done, but it’s more work and mess.

French Fry Cutter: Optional but helpful for consistent cuts. A sharp knife works just fine too.

Slotted Spoon: If you don’t’ have a fry basket, you’ll need this to remove your fries.

Adjusting to Your Taste

These are a yummy blank canvas. Here are some ways to make them your own

Seasoning

My favorite, extra sea salt and tons of black pepper
Add a blend on onion powder, garlic powder, and paprika
Toss with Old Bay seasoning
Sprinkle with Cajun seasoning for some kick
Try garlic and parmesan while they’re still hot
Top with shredded cheese and crumbled bacon then pop under the broiler for 60 seconds.

Dipping Sauces

Fry sauce! A simple blend of ketchup, mayo, and a little relish
Add a drizzle of homemade ranch dressing

Storage & Serving

Let’s be honest – these are best served immediately. While you can reheat leftovers in an air fryer with decent results, fresh is definitely best.

I serve them with just everything fried, since all you need to do is turn the heat up to a higher temperature: chicken tenders, beer battered shrimp, and homemade buffalo wings. But of course there’s nothing like the classic burger and fries.

If you need to hold them for a few minutes, keep them in a warm oven (200°F) on a rack instead of a plate to maintain crispiness.

FAQs

What’s the best kind of potatoes for fries?

Russet or Kennebec. Russet are the most widely available and affordable, so unless you grow your own potatoes, those will probably be the best choice. I don’t love these with Yukon gold potatoes, but they’ll work.

Do you HAVE to soak the potatoes in water before frying?

Yes and no. If you don’t, you’ll still have fries in the end. But for the best results, it’s a step you can’t skip.

What’s the best oil for deep frying?

Peanut oil! Vegetable oil and canola oil will work too.

Can I use olive oil for frying french fries?

While olive oil adds a unique flavor, its lower smoke point makes it less ideal for high-heat frying. So, um….no.

How can I prevent my fries from becoming soggy?

Soak potatoes in a large bowl of cold water to remove excess starch, which helps in preventing soggy fries. Ensure the fries are dried thoroughly on a paper towel-lined tray before frying.

Once you master this method, you’ll never want to go back to the shortcuts. Promise.

Crispy Deep Fried French Fries (Step-by-Step)