French Fries Recipe

French fries have become a leading favorite all over the world. Whether enjoyed as a side dish or eaten on their own as a snack, crispy homemade fries are hard to beat - and easier to make than you might think.

Before you start, it helps to understand that the key to outstanding fries lies in the potato you pick and the way you fry it. Get those two things right and you are most of the way there.

To make delicious French fries, you will need just a few simple ingredients.

Required Ingredients

  • Potatoes: Choose high-starch potatoes like Russets for the best results.
  • Vegetable oil: Use a neutral oil with a high smoke point - canola, sunflower, or peanut oil.
  • Salt: To season the fries right after frying.
  • Optional seasonings: Garlic powder, paprika, or onion powder for extra flavor.

These are the primary ingredients for classic French fries. Feel free to add other seasonings or toppings as you like.

Potatoes being cut into fries on a cutting board

Instructions

1. Potato Selection

The first and most crucial step is selecting the right potato. Opt for high-starch potatoes like Russets - they fry up fluffy inside and crisp outside.

2. Cutting Technique

Peel the potatoes (or leave the skin on for rustic fries), then cut them into even sticks about a quarter to a half inch thick. Even sizing means even cooking.

3. Pre-Soaking

Soak the cut potatoes in cold water for about 30 minutes. This removes excess starch and is the secret to extra-crispy fries. Drain and dry them thoroughly afterward.

4. Double Fry Method

Here is the real secret to maximum crispiness - frying twice. The first fry is done at a lower temperature, around 325 F (160 C), to cook the potato through without browning. Fry in batches for a few minutes, then drain.

5. Second Fry for Crispy Goodness

Once the first fry is complete, heat the oil hotter, around 375 F (190 C), and fry the potatoes again until golden brown and crisp. This second fry gives that perfect crunch.

6. Seasoning Sensations

Sprinkle the fries with salt immediately after they come out of the oil, while they are still glistening, so it sticks. Add any optional seasonings now too.

7. Dipping Delights

No fry experience is complete without dipping sauces. Ketchup is the classic, but try garlic aioli, spicy mayo, or cheese sauce.

Tips

  • Soak the cut potatoes in ice-cold water for 20-30 minutes for the crispiest results.
  • Dry the soaked potatoes thoroughly before frying - water and hot oil do not mix.
  • Cooking for a crowd? Half-fry the potatoes ahead, then finish them in a quick second fry just before serving.

Frequently Asked Questions

Can I make these in an air fryer?

Yes. Toss the soaked, dried potatoes in a little oil and air-fry at about 380 F, shaking halfway, until golden. For safe frying-oil temperatures see Serious Eats' deep-frying guide.

Which potatoes are best?

High-starch Russets give the fluffiest interior and crispest exterior. Yukon Golds also work for a creamier fry.

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