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These Homemade French Fries are the real deal! Double-fried for golden, crunchy outsides and fluffy insides, they taste just like your favorite restaurant fries. Best of all, they stay crispy even after cooling, which makes them perfect for sharing, snacking, and even reheating later.
Few things beat the comfort of a basket of hot, freshly fried potatoes. With their crispy edges and soft, pillowy centers, French fries are the ultimate side dish, and an absolute must-have whether you’re serving them alongside juicy Homemade Hamburgers or crispy Fried Chicken Tenders.
Since I’ve already shown you how to make healthier Air Fryer French Fries, today we’re going classic with double-fried French fries. This easy two-step method cooks the potatoes through on the first fry, then locks in that irresistible crunch on the second. It might sound fancy, but I promise it’s simple, and the results are so worth it.
In this post, I’ll show you exactly how to make crispy, restaurant-style seasoned French fries at home. All you need are three simple ingredients and basic kitchen equipment – no deep fryer required.
And if you love making fries, be sure to check out my Deep Frying Tips and Recipes. It is packed with step-by-step advice and more fried favorites to try at home.
Table of Contents
French Fries Recipe Overview
Here are the key steps for making perfect homemade French fries:
- Cut Evenly: Start with Russet potatoes and cut them into uniform ¼-inch sticks.
- Soak in Cold Water. At least 30 minutes to rinse away starch and prep for crisping.
- Fry Twice. First at 325°F to cook through, then at 375°F to crisp and brown.
- Season While Hot. Salt or seasoning blends stick best right out of the oil.
Ingredients
To make these double-fried French fries at home, you’ll need just a handful of ingredients:
- Russet Potatoes (about 2 pounds): The gold standard for fries thanks to their high starch and low moisture content, which create crispy outsides and fluffy insides. In a pinch, you can swap in Yukon Gold potatoes for a creamier interior, though they won’t crisp quite as much.
- Vegetable Oil (enough for deep frying): Choose a neutral, high-smoke-point oil such as vegetable or canola oil. For a slightly richer flavor, peanut oil is another popular option.
- Salt and Pepper, to taste: Must-have, classic seasonings that enhances the natural flavor of the fries. For extra depth, try kosher salt (larger crystals adhere better) or freshly cracked black pepper. For even more flavor, toss your fries in a homemade seasoning mix of garlic powder, paprika, dried herbs, or even a touch of cayenne pepper (full recipe in the recipe card).
Equipment You’ll Need
The right equipment makes all the difference for achieving crisp, restaurant-style fries at home. Fortunately, the equipment list is pretty straightforward:
- Sharp Knife or Mandoline: A chef s knife works, but for perfectly even sticks, a mandoline like the OXO Good Grips Hand-Held Mandoline is a safe and affordable choice.
- Large Bowl: Essential for soaking the cut potatoes in cold water to remove excess starch.
- Deep Pot or Dutch Oven: A heavy-bottomed Dutch oven such as the Lodge 6-Quart Enameled Cast Iron Dutch Oven holds heat evenly and helps maintain consistent oil temperatures.
- Thermometer: An instant-read or deep-fry thermometer (like the ThermoPro Digital Meat Thermometer) takes the guesswork out of frying by keeping oil within the safe range. According to the USDA Frying Safety Guidelines, monitoring oil temp is key to safe frying.
- Wire Rack or Paper Towels: A wire rack is best for draining and keeping fries crisp, but paper towels can work in a pinch.
How to Make French Fries (and Why It Works)
Making crispy, restaurant-style French fries at home comes down to following a few essential steps. Each one has its own purpose, ensuring that your fries turn out golden, crunchy, and irresistibly fluffy inside.
1. Cut the Potatoes into Even Sticks. Peel your russet potatoes, slice them into ¼-inch planks, and then cut into sticks. Even cuts are key; uniform fries cook consistently, so none turn out undercooked or burnt.
2. Soak in Cold Water: Place the cut fries into a large bowl of cold water and soak for at least 30 minutes. This step rinses away excess starch, preventing the fries from sticking together and helping them crisp up beautifully once fried. It also prevents the raw potatoes from oxidizing (browning).
3. Dry the Potatoes Thoroughly: After soaking, drain the potatoes and spread them on a kitchen towel or paper towels. Pat completely dry to remove all moisture; this prevents oil splatter and ensures the fries crisp instead of steam.
4. First Fry Cooks the Potatoes Through: In large pot or Dutch oven that is at least 4-inches deep, add enough oil so that it fills the pot by approximately 1.5-inches. Heat your oil to 325°F (use a thermometer to monitor the temperature). Carefully add the potatoes in small batches to the pot using a spider or slotted spoon. Fry for 3-4 minutes until softened and pale. This cooks the inside without browning.
5. Cool the Fries: Remove the fries to a paper towel-lined tray or wire rack and let them rest for at least 10 minutes. They will be a pale yellow and soft. Cooling allows steam to escape and the starch to set, creating the perfect base for the final crisp.
6. Second Fry Makes Them Crispy: After cooling, increase the oil temperature to 375°F. In batches, return the potatoes to the hot oil and fry for 2-4 minutes until golden brown and crunchy. This second fry is what gives restaurant-style fries their signature crisp.
7. Season While Hot: Transfer the fries to a paper towel-lined tray or wire rack and immediately season with salt, pepper, or your favorite seasoning blend. The residual heat and light surface oil help the flavor stick for maximum taste.
Seasoning Ideas
French fries are one of the most versatile sides out there and a blank canvas for bold and delicious flavors. Here are some of my favorite ways to season them at home:
- Homemade French Fry Seasoning: This classic seasoned salt is a blend of garlic powder, onion powder, smoked paprika, oregano, and parsley. It is simple but gives the fries so much flavor.
- Adobo Seasoning: A garlicky, slightly smoky seasoning that brings Latin-inspired flavor to hot fries.
- Za’atar Seasoning: An aromatic Middle Eastern spice blend made with thyme, sesame seeds, and sumac. It is tangy, earthy, and perfect sprinkled over hot fries.
- Homemade Ranch Seasoning: A zesty mix of herbs and spices that makes fries taste just like dipping them in ranch dressing.
- Cajun Seasoning: A bold, peppery blend with paprika, cayenne, garlic, and herbs. It gives fries a flavorful kick with just the right amount of heat.
- Buffalo Sauce: Toss hot fries with a little cayenne and homemade buffalo sauce for a spicy, tangy coating. Especially delicious sprinkled with crumbled feta or blue cheese.
French Fry Serving Ideas and Toppings
French fries are amazing on their own, but they also make the perfect base for loaded creations. Here are some of my favorite ways to serve them:
- Cheesy Fries: Smother hot fries with my 15-Minute Cheese Sauce or sprinkle with freshly grated Parmesan.
- Carne Asada Fries: Pile fries high with juicy marinated steak, cheese, guacamole, and pico de gallo.
- Nacho Fries: Layer with melted cheese, jalapeños, pico de gallo, avocado, and sour cream for a fork-friendly spin on classic nachos.
- Chili Cheese Fries: Top with a generous scoop of my hearty beef chili recipe and plenty of shredded cheddar cheese.
- Mediterranean-Style Fries: Basically a gyro wrap without the pita. Top your fries with tzatziki or baba ganoush, diced tomato, cucumber, red onion, and slices of homemade gyro meat.
They are also amazing on their own with all of your favorite dips and sauces. Ketchup and mayo are classic, but I also reach for homemade ranch, barbecue sauce, garlic aioli, and honey mustard sauce.
Frequently Asked Questions
The origin of the French fry is debated, with both Belgium and France claiming credit. Belgian legend says villagers in the Meuse Valley began frying potatoes in the late 17th century as a substitute for fish during frozen winters. In France, fried potatoes became popular Parisian street food in the late 18th century. In the U.S., French fries gained fame in 1802 when Thomas Jefferson requested “potatoes served in the French manner” at a White House dinner, and by 1856 the term French fried potatoes appeared in print, cementing the name we use today. source
Boiling potatoes before frying isn’t necessary for traditional French fries. The double-fry method already cooks the insides and crisps the outsides without the need to boil them first. Some recipes call for parboiling or blanching in water as an alternative to the first fry, which softens the potatoes and rinses away starch. Both methods can work, but for the crispiest restaurant-style fries, I’ve found frying twice in oil is the most reliable technique.
Yes. After the first fry (at 350°F), let the fries drain and cool completely, then store them in the refrigerator for up to 24 hours. When you’re ready to serve, simply do the second fry at 375°F until golden and crispy. This method makes it easy to prep fries in the morning and finish them quickly for dinner.
If you’re making a large batch of fries, timing is key. After the second fry, you can keep them warm on a wire rack in a 200°F oven while you cook the rest. This will keep them hot and fairly crisp until serving. But, for best results, you can also flash-fry all the completed fries for 30 to 60 seconds just before serving. This quick re-fry restores peak heat and crispiness so every fry hits the table piping hot.
Yes! For a lighter version, bake the fries at 425°F until golden and crispy or use an air fryer at 375°F for 15 to 20 minutes, shaking halfway through.
Storage and Reheating
Storage: Store leftover French fries in an airtight container in the refrigerator for up to 3 to 4 days. To keep them from getting soggy, place a paper towel at the bottom of the container to absorb excess moisture.
Reheating: For the crispiest results, reheat fries in the oven or air fryer, then season lightly again before serving.
- Oven: Spread the fries in a single layer on a baking sheet and bake at 400°F for 5 to 7 minutes until hot and crispy.
- Air Fryer: Air fry at 375°F for 3 to 5 minutes, shaking halfway through.
- Avoid the Microwave: While convenient, it makes the fries soft and limp instead of crispy.
Freezing French Fries
For the crispiest texture, I recommend freezing after the first fry (par-frying).
- Freezing Uncooked Fries: After the first fry (at 350°F), let the fries cool completely, then spread them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When you are ready to serve, fry them a second time at 375°F straight from frozen until golden and crispy.
- Freezing Cooked Fries: You can also freeze fully cooked fries. Let them cool, spread in a single layer on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Reheat in the oven or air fryer until hot and crisp.
Serve It With
French Fries Recipe
Ingredients
For the Fries
- 2 pounds starchy potatoes, Russet potatoes
- Vegetable oil , enough for deep frying
- Salt and pepper, to taste (or seasoning blend below)
For the French Fry Seasoning (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
Instructions
- Cut the Potatoes: Wash and peel (optional) the russet potatoes. Slice into even ¼-inch sticks using a sharp knife or mandoline. Uniform size helps the fries cook evenly.
- Soak the Potatoes: Place the cut fries into a large bowl of cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This prevents sticking and helps the fries crisp up.
- Dry Thoroughly: Drain the potatoes and spread them out on a clean kitchen towel or paper towels. Pat completely dry. Moisture left on the potatoes will cause oil splatter and soggy fries.
- Heat Oil for the First Fry: Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach about 2 inches in depth (about 4 to 6 cups, depending on pot size). Heat the oil to 350°F, checking with a deep-fry thermometer.
- First Fry (Blanching): Working in small batches (about a handful at a time), add the potatoes carefully to the hot oil. Fry for 3-4 minutes, or until the fries are softened but not browned. Remove with a slotted spoon or spider strainer and drain on paper towels or a wire rack. Allow the oil to return to 350°F before frying the next batch.
- Rest the Fries: Let the blanched fries rest at room temperature for at least 10 to 15 minutes. This pause helps the interior set while keeping the fries ready for the second fry.
- Heat Oil for the Second Fry: Increase the oil temperature to 375°F. Make sure the oil comes fully back up to temperature before adding another batch.
- Second Fry (Crisping): Fry the blanched potatoes again, in batches, for 2 to 4 minutes until golden brown and crispy. Drain on fresh paper towels or a wire rack. Always let the oil return to 375°F before starting the next batch.
- Season and Serve: While the fries are still hot, toss them with salt, pepper, or your homemade seasoning blend. Serve immediately with your favorite dipping sauces. Enjoy!
Notes
- Best Potatoes: Russet potatoes are ideal because of their high starch and low moisture, which create crispy outsides and fluffy insides. Yukon Gold potatoes work in a pinch but yield a slightly creamier interior.
- Soaking Tip: Don’t skip soaking. It removes excess starch and prevents the fries from sticking together.
- Oil Choice: Use a neutral, high smoke point oil like vegetable, canola, or peanut oil.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 3-4 days. For best results, reheat in the oven or air fryer.
- Make Ahead: Complete the first fry earlier in the day, let the fries cool, and store them uncovered at room temperature for several hours. When ready to serve, finish with the second fry at 375°F for hot, crispy fries in minutes.
- Nutrition: The exact nutritional information is impossible to calculate. I estimated two pounds of potatoes with 1 cup of (absorbed) oil just to give an idea.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
