What the heck is this?
These are not your average limp fast-food fries. We’re talking crispy-on-the-outside, fluffy-on-the-inside homemade fries—the kind you dream about when you want real potato goodness. Made with just a few basic ingredients, these fries are double-cooked (because that’s the secret to crispiness), well-seasoned, and totally customizable. Whether you’re serving them alongside burgers, steak, or just dunking them into ketchup while watching a movie, they deliver restaurant-quality results right from your own kitchen.
Why You’ll Love This Recipe
They’re golden, crispy, salty, and made from scratch. You control the oil, the seasonings, and the size—thick, thin, shoestring, or chunky steak-cut, they’re all fair game. Plus, you don’t need a deep fryer. A pot, a thermometer, and some patience is all it takes. These fries reheat beautifully in the oven or air fryer, making them perfect for make-ahead snacks. And yes, you’ll finally understand why fast food joints go for that double-fry method. It’s all about the texture, baby.
The Good Stuff You’ll Need
• 4 large russet potatoes (the starchier, the better)
• Cold water (enough to soak the potatoes)
• 1 tablespoon white vinegar (optional but helps firm up the potatoes)
• Vegetable oil or peanut oil, for frying (about 4–6 cups depending on your pot)
• Kosher salt, to taste
• Optional seasonings: garlic powder, smoked paprika, black pepper, Cajun spice, parmesan, or fresh herbs
Let’s Do This
Step 1: Peel (or Don’t) and Cut
Peel the potatoes if you like them classic, or leave the skin on for a more rustic vibe. Slice into even sticks—about ¼ to ½ inch thick. Thinner fries crisp faster; thicker fries stay fluffier inside. Just make them consistent so they cook evenly.
Step 2: Soak the Potatoes
Place the cut potatoes in a large bowl of cold water. Add a tablespoon of white vinegar if using. Let them soak for at least 30 minutes, or up to 2 hours. This draws out excess starch, which helps them crisp up beautifully.
Step 3: Rinse and Dry
Drain the potatoes and rinse them well under cold water. Lay them out on a clean kitchen towel or paper towels and pat them completely dry. Any water left on the surface will cause dangerous splattering in the hot oil—so dry them like you mean it.
Step 4: First Fry (Low and Slow)
Heat your oil in a deep pot to 300°F (150°C). Working in batches, carefully lower a handful of fries into the oil. Fry for 4–5 minutes, or until they’re soft but not browned. This cooks the inside. Remove with a slotted spoon and place on a cooling rack or paper towels. Let them rest for at least 10–15 minutes.
Step 5: Second Fry (Hot and Fast)
Increase the oil temperature to 375°F (190°C). Return the fries in batches to the oil and fry for 2–4 minutes, until they’re golden brown and crispy. Don’t overcrowd the pot or they’ll steam. Drain again on paper towels or a rack.
Step 6: Season While Hot
Immediately season the fries with salt while they’re still hot and oily—it helps the salt stick. Add your favorite seasonings now too, like garlic powder, paprika, Cajun spice, or even a sprinkle of finely grated parmesan.
Serving Suggestions
Serve them fresh and hot with classic ketchup, garlic aioli, sriracha mayo, or truffle oil and parmesan if you’re feeling fancy. Pair them with burgers, grilled cheese, fried chicken, or use them as a base for loaded fries with chili and cheese.
Switch It Up
Cut them into wedges for thick steak fries. Try sweet potatoes for a twist, or use a mix of white and purple potatoes for a colorful batch. Want to skip the oil? Bake them at 425°F (220°C) for 30–40 minutes, flipping halfway, or air-fry at 375°F (190°C) for about 20 minutes.
Make-Ahead Tips
Do the first fry ahead of time, let them cool, and store in the fridge for up to 24 hours. Then just give them their second fry right before serving. You can also freeze par-cooked fries on a baking sheet, then store in a zip-top bag for later. Go straight from frozen to the hot oil for extra-crispy results.
Questions People Actually Ask
Q: Why do you have to fry them twice?
A: The first fry cooks the inside, the second fry gives you that golden, crispy crust. Skip the double fry and you’ll get soggy fries every time.
Q: Can I reuse the frying oil?
A: Yes. Let it cool, strain it, and store in a sealed container. Reuse it 2–3 times for frying potatoes or similar items. Just don’t mix it with oils used for frying fish or meat.
Q: What’s the best potato to use?
A: Russet potatoes are your best friend here. They’re starchy, which means fluffier insides and crispier outsides.
Crispy Homemade Fries: Golden Perfection Straight from Your Kitchen
- Total Time: 21 minute
- Yield: 4–6 servings
Description
These are not your average limp fast-food fries. We’re talking crispy-on-the-outside, fluffy-on-the-inside homemade fries—the kind you dream about when you want real potato goodness. Made with just a few basic ingredients, these fries are double-cooked (because that’s the secret to crispiness), well-seasoned, and totally customizable. Whether you’re serving them alongside burgers, steak, or just dunking them into ketchup while watching a movie, they deliver restaurant-quality results right from your own kitchen.
Ingredients
• 4 large russet potatoes (the starchier, the better)
• Cold water (enough to soak the potatoes)
• 1 tablespoon white vinegar (optional but helps firm up the potatoes)
• Vegetable oil or peanut oil, for frying (about 4–6 cups depending on your pot)
• Kosher salt, to taste
• Optional seasonings: garlic powder, smoked paprika, black pepper, Cajun spice, parmesan, or fresh herbs
Instructions
Step 1: Peel (or Don’t) and Cut
Peel the potatoes if you like them classic, or leave the skin on for a more rustic vibe. Slice into even sticks—about ¼ to ½ inch thick. Thinner fries crisp faster; thicker fries stay fluffier inside. Just make them consistent so they cook evenly.
Step 2: Soak the Potatoes
Place the cut potatoes in a large bowl of cold water. Add a tablespoon of white vinegar if using. Let them soak for at least 30 minutes, or up to 2 hours. This draws out excess starch, which helps them crisp up beautifully.
Step 3: Rinse and Dry
Drain the potatoes and rinse them well under cold water. Lay them out on a clean kitchen towel or paper towels and pat them completely dry. Any water left on the surface will cause dangerous splattering in the hot oil—so dry them like you mean it.
Step 4: First Fry (Low and Slow)
Heat your oil in a deep pot to 300°F (150°C). Working in batches, carefully lower a handful of fries into the oil. Fry for 4–5 minutes, or until they’re soft but not browned. This cooks the inside. Remove with a slotted spoon and place on a cooling rack or paper towels. Let them rest for at least 10–15 minutes.
Step 5: Second Fry (Hot and Fast)
Increase the oil temperature to 375°F (190°C). Return the fries in batches to the oil and fry for 2–4 minutes, until they’re golden brown and crispy. Don’t overcrowd the pot or they’ll steam. Drain again on paper towels or a rack.
Step 6: Season While Hot
Immediately season the fries with salt while they’re still hot and oily—it helps the salt stick. Add your favorite seasonings now too, like garlic powder, paprika, Cajun spice, or even a sprinkle of finely grated parmesan.
Notes
Serve them fresh and hot with classic ketchup, garlic aioli, sriracha mayo, or truffle oil and parmesan if you’re feeling fancy. Pair them with burgers, grilled cheese, fried chicken, or use them as a base for loaded fries with chili and cheese.
- Prep Time: 45 minutes
- Cook Time: 20–30 minutes
Nutrition
- Calories: ~220 kcal
- Carbohydrates: ~28g per serving
- Protein: ~3g per serving