How to Make the Perfect Crispy French Fries at Home

Nothing hits the spot quite like a pile of golden, crispy French fries—whether as a snack, a side dish, or the main attraction. Making restaurant-style fries at home might seem tricky, but with the right steps, you can get that irresistible crunch and fluffy center every time. Say goodbye to soggy fries and hello to homemade perfection

Ingredients:

4 large russet potatoes
1–2 tbsp white vinegar
Cold water
Vegetable oil (canola, peanut, or sunflower work well)
Salt (to taste)
Optional seasonings: garlic powder, paprika, black pepper, or parmesan

Instructions:

Choose the Right Potato: Start with russet potatoes, they have a high starch content and low moisture, which helps give fries their fluffy interior and crisp exterior.
Peel and Cut Evenly: Peel your potatoes (or leave the skin on for a rustic feel). Slice them into thin matchsticks, around ¼ inch thick.Aim for uniform sizes to ensure even cooking.
Soak in Cold Water: Place the cut fries in a bowl of cold water with a tablespoon of vinegar. Soak for a minimum of 30 minutes or up to a few hours. This removes excess starch and keeps the fries from sticking together while helping them crisp up nicely.
Dry Completely: Drain the fries and dry them thoroughly using a clean kitchen towel or paper towels. Moisture is the enemy of crispy fries!
First Fry – Low and Slow: Heat oil in a deep pan or fryer to 300°F (150°C). Fry the potatoes in small portions for approximately 4–5 minutes. They should be soft but pale. Remove them and let them cool.
Second Fry – High and Hot: Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes again, this time for 2–3 minutes, until they're golden brown and crispy.
Drain and Season: Remove the fries, drain them on paper towels, and immediately sprinkle with salt and optional seasonings.

Pro Tips for the Best Fries:

- Don't skip the soaking step. It removes excess starch and makes a huge difference in crispiness.
- Check the oil temperature using a kitchen thermometer. If it’s too hot, fries will burn; too cold, and they’ll absorb too much oil.
- Avoid overcrowding the pan. Fry in small batches so the oil temperature stays consistent.
- Let the fries rest between the first and second fry. This gives them time to firm up and prevents sogginess.
- Season immediately after the second fry while the fries are still hot so the salt sticks better.

Conclusion

Perfect fries require just a bit of effort and patience. With this double-fry method and a few expert tips, you’ll get crisp, golden fries that taste even better than takeout. Serve them with ketchup, aioli, or your favorite dip—and get ready to impress your taste buds!