How to Make French Fries from Scratch
Learn how to make French fries at home with simple ingredients and easy steps! Seasoned to perfection, these homemade fries turn out perfectly crisp on the outside while remaining soft and fluffy in the center.
Who doesn’t love French fries? They’re the perfect side dish to pair with everything from the best burger recipe to homemade chicken nuggets. That said, making them at home can be a little intimidating.
So, I’m sharing all my tips and tricks for how to make crispy French fries that are full of flavor! My double-frying method ensures they turn out perfect every time, and it’s easier than you may think.
Video Recipe 🎥
Watch the full video recipe to learn how to make the best French fries from potatoes. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Homemade French Fries Recipe
Here’s why you’ll never go back to store-bought options again when you learn how to make homemade French fries:
- 🙌Surprisingly Easy: Frying potatoes might seem intimidating, but the steps are simple and virtually failproof.
- 😍Unbeatable Texture: Every fry comes out crispy and golden on the outside with a soft, fluffy center.
- 🍟Versatile: Mix and match different seasonings, and pair your fries with all your favorite meals.
- 🥔Large Batch: One batch makes up to 6 servings and is easy to double or triple.
- 😋Great for Meal Prep: You can prepare in advance, and keep fries on hand for a quick side on busy weeknights.
What’s the Best Potato for French Fries?
For the best results, use waxy potatoes. I prefer to use Russet potatoes because they result in a crispier exterior. However, Yukon Gold potatoes will also work. Just note that Yukon potatoes will be slightly softer with a creamier center.
🍟 Double Frying
Why double frying? Frying the potatoes twice is the key to achieving the crispiest, most delicious texture! The first fry at a lower temperature cooks the potatoes completely, making sure the center is soft and tender. Then, the second fry at a higher temperature removes excess moisture form the surface, creating the beautiful, crispy, golden crust.
🥔Leftover Potatoes
Have leftover potatoes? Use them to make potato fritters or hasselback potatoes, too!
Flavor Variations
Feel free to add different seasonings and toppings to make the flavor your own. Some tasty additions include:
- Parmesan Cheese
- Chili Powder
- Garlic Powder
- Onion Powder
- Cajun Seasoning
Tips and Tricks
- Cut the Potatoes Evenly: Make sure to cut the potatoes into equal-sized pieces, roughly 1 centimeter (½ inch) thick so that the fries cook evenly.
- Don’t Skimp on Oil: Make sure to use enough oil to submerge the fries completely, adding more as needed when cooking.
- Double Fry: Frying the potatoes twice is the key to achieving the crispiest, most delicious texture!
- Work in Batches: Avoid overcrowding the pan, leaving enough room for space between each fry. Otherwise, they’re likely to turn out soggy.
Ways to Serve This French Fries Recipe
Enjoy this recipe on its own as an appetizer or snack with dipping sauces like ketchup, mayonnaise, or tzatziki sauce. Or, top your fries with cheese, bacon, and chives for homemade cheese fries!
You can also serve them as a side dish with main courses such as chicken gyros, chicken sandwiches, black bean burgers, fish and chips, and buffalo wings.
How to Store and Reheat
- Store: Transfer cooled fries to an airtight container, and store them in the fridge for up to 5 days.
- Reheat: Place a baking sheet in the oven, and preheat it to 400F (200C). Once warm, place the fries in a single layer on the baking sheet, and reheat them for 5-8 minutes or just until warmed through. Be careful not to let them burn!
How to Freeze Homemade French Fries
To Freeze: Follow the recipe instructions, frying the potatoes once. Then, transfer them to a plate or tray, and freeze until solid. Transfer the fries to a sealable bag, and freeze them for up to 3 months. To serve, fry from frozen at 400F (200C) until golden brown.
Freezing potatoes for French fries below:
If you want to prepare in advance, you can follow the instructions to freeze raw potatoes below:
- Wash and cut the potatoes into fries.
- Blanch the raw potatoes in boiling water just until tender.
- Transfer the fries to an ice bath to stop the cooking process.
- Drain, and pat them dry with a paper towel.
- Arrange them on a baking sheet in a single layer, and freeze until solid.
- Transfer the fries to a sealable bag or airtight container, and freeze them for up to 3 months.
- Fry from frozen, adding a few minutes as needed when you’re ready to serve!
Frequently Asked Questions
Yes, soaking the potatoes removes excess starch, which can cause the fries to become soft or gummy.
Many chefs recommend boiling or parboiling potatoes before making French fries. However, I don’t find it necessary with this recipe, because we fry the potatoes twice.
I prefer to peel the skin for a more uniform consistency. However, you can leave it on if you prefer a crispier exterior.
More Potato Recipes You Might Enjoy
How to Make French Fries from Scratch
Ingredients
- 4 Russet potatoes large *read notes
- Oil for frying
- Salt and pepper for seasoning
- Cold water
- Ketchup for serving
- Mayonnaise for serving
Instructions
- Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.
- Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes. This helps them crisp up as they cook!
- Pat dry with a clean kitchen towel.
- Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C).
- Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.
- At this stage you can freeze the potatoes and keep them until ready for use.
- Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes.
- Remove from oil, transfer to a paper towel to drain. Season with salt and pepper.
- Serve with ketchup and mayonnaise.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Best potataoes for French Fries: Use waxy potatoes. I personally recommend Russet potatoes for their ability to create a crispier exterior. Alternatively, Yukon Gold potatoes are a great option as well, though they will yield a slightly softer texture with a creamier center.
How many cups of water do I need to make the french fries and how many cups of oil do I need? What type of oil do I use to make french fries?
Hi Renna,
You only need water to boil the potatoes in, which doesn’t take any specific amount. Just enough to fully submerge them and boil them in. I used vegetable oil to cook mine in, but you can use canola oil or peanut oil.
These turned out great!!
For half the batch, I made a Hot Cheetos breading for my son & husband. Coated in egg then in crushed Hot Cheetos. They LOVED them!
PS: I recommend rolling/shaping them before cooking so they will stay together.
– I eyeballed all ingredients, used 5 Med-Large Russets, ~1 & 1/2 cups of cheese, 1/4 cup corn starch, Half 1/4 cup AP flour, 3 Tbsp milk, and seasons to taste (season good or they’ll be bland like oily cheese).
– I did have a few where the potato started ooz
Hi Amanda,
Thanks for the tips 🙂
Is it a must to freeze the potatoes, and do we have to let it sit the in the water for 30 minutes or can it be less? Like about 15 mins?
I forgot to mention how much oil. Honestly, any amount is fine. You can cook these with a small amount of oil and flip them, or you can deep fry them so they cook all at once without having to flip them.
Made french fries for the first time using this recipe, I used russet potatoes. Worked perfect for me, crispy and delicious. Thank you for the recipe.