Here’s a simple French Fries recipe that’s crispy on the outside and soft on the inside—just like the ones you’d get from a restaurant, but made right at home!
Perfect Homemade French Fries
Ingredients:
- 4 large russet potatoes (for the best fries, use starchy potatoes like russets)
- Vegetable oil (or peanut oil) for frying
- Salt, to taste
- Optional: 1 tsp garlic powder, paprika, or fresh parsley for extra flavor
Instructions:
1. Prep the Potatoes:
- Peel the potatoes if you prefer, or leave the skins on for a rustic look.
- Cut the potatoes into thin strips about 1/4 inch thick. Try to keep them uniform so they cook evenly.
2. Soak the Potatoes:
- Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours). This step helps remove excess starch, which makes the fries crispier.
3. Dry the Potatoes:
- Drain the potatoes and pat them dry with paper towels. This is crucial to getting crispy fries—wet potatoes will steam instead of fry.
4. Heat the Oil:
- Heat about 3–4 cups of oil in a large heavy pot or Dutch oven over medium-high heat (or use a deep fryer). The oil should be at 350°F (175°C). If you don’t have a thermometer, you can test it by dropping in a small piece of potato—if it sizzles right away, it’s ready.
5. Fry the Potatoes (Twice!):
First Fry (Blanching):
- Add the potatoes in batches, not overcrowding the pot. Fry for about 3–4 minutes. The goal here is to cook them through without browning them yet. Remove and place on a paper towel-lined plate to drain.
Second Fry (Crisping):
- Increase the oil temperature to 375°F (190°C).
- Fry the potatoes in batches again for 2–3 minutes, or until golden and crispy.
- Remove and drain on paper towels.
6. Season:
- While the fries are still hot, season generously with salt. You can also sprinkle on any optional seasonings, like garlic powder, paprika, or freshly chopped parsley for extra flavor.
7. Serve:
Serve hot with your favorite dipping sauces—ketchup, mayo, or even ranch.
Tips for the Best Fries:
- Double frying is the key to crispiness. The first fry cooks the potatoes through, while the second fry makes them golden and crispy.
- Use starchy potatoes (like russets) for the best texture.
- Don’t skip the soaking step—it helps remove excess starch, which is crucial for crispiness.
- If you don’t want to deep-fry, you can also bake the fries at 425°F for 30-35 minutes, flipping halfway through.
Enjoy your crispy homemade French fries! Let me know if you want a variation, like sweet potato fries or air fryer fries!
