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Double-frying the potatoes ensures crispy, browned French fries. The fries are soaked in ice water first, which removes starches. The soaking is an essential step for the crispy exterior. The first fry is around 300°F, and for the second fry, the oil is heated to 375°F. Once you make fries using this method, you’ll never make them any other way!
Baking potatoes, such as russets and Idaho bakers, make the best French fries. Peanut oil is a good neutral-flavor oil, but vegetable oils, such as grapeseed or canola, are good choices as well. Make sure you use a neutral-flavor, high-heat oil with a smoke point above 375°F.
What You’ll Like About This Dish
Extra crispy results. The double-fry technique guarantees crisp edges and fluffy centers.
Simple ingredients. Potatoes, oil, and salt—that’s all you need.
Better than takeout. Hot, fresh fries taste far superior to anything frozen or fast-food.
Customizable. Season them any way you like after frying.
Ingredient Notes
- Potatoes: Russet or Idaho baking potatoes have the right starch content for fluffy interiors and crisp exteriors.
- Vegetable oil: Any neutral oil with a high smoke point works—vegetable, canola, or peanut oil.
- Salt or seasoning salt: Classic fries use plain salt, but seasoned salts add extra flavor.
Steps to Make Deep-Fried French Fries
- Peel and cut the potatoes into sticks.
- Soak the potato sticks in ice-cold water for at least an hour.
- Heat the oil for the first fry to 300°F.
- Dry the potatoes thoroughly with paper towels.
- Fry in batches until soft but not browned.
- Drain and increase the oil temperature to 375°F.
- Fry again in small batches until golden and crisp.
- Drain on paper towels, salt, and serve hot.
Tips for Deep-Fried French Fries
- Soak the potatoes to remove starch—critical for crispiness.
- Dry thoroughly before frying; moisture causes splattering and prevents browning.
- Use a thermometer or fryer with temperature control to avoid over- or under-heating the oil.
- Fry in small batches to maintain oil temperature.
- Keep finished fries warm in a low oven while frying the rest.
Recipe Variations
- Seasoned fries. Toss the hot fries with your favorite seasoning blend—Cajun, Old Bay, garlic salt, smoked paprika, or lemon pepper.
- Parmesan-garlic fries. Toss with garlic butter and grated Parmesan for a restaurant-style version.
- Steak fries. Cut the potatoes into thicker wedges and adjust the fry times slightly longer.
- Sweet potato fries. Use sweet potatoes; expect a slightly softer fry but fantastic flavor.
- Vinegar fries. Sprinkle with malt vinegar or serve with vinegar on the side for a British-style version.
- Herb fries. Toss with fresh parsley, thyme, or rosemary right after frying.
Serving Suggestions
- Serve with burgers, hot dogs, or grilled sandwiches.
- Pair with fried chicken, fish, or shrimp.
- Add dipping sauces like ketchup, aioli, ranch, or fry sauce.
- Serve alongside steak, ribs, or BBQ pulled pork for a hearty meal.
- Choose to top them with chili and cheese for a fun variation.
How to Store French Fries
Refrigerate: Store cooled fries in an airtight container for up to 2 days.
Reheat: Re-crisp in a 425°F oven or an air fryer for best results. Avoid microwaving.
Freeze: Freeze after the first fry. Spread fries on a sheet pan to freeze, then transfer to a bag. Fry from frozen at 375°F until crisp.
Deep-Fried French Fries
Ingredients
- 4 pounds potatoes, russets or Idaho baking potatoes
- Vegetable oil, for deep frying
- Salt or spicy seasoning salt
Recommended Equipment
Instructions
- Peel the potatoes. Cut a potato lengthwise into 1/2-inch wide slices. Lay each slice flat and cut them into 1/2-inch sticks. Repeat with the remaining potatoes.4 pounds potatoes
- Fill a large bowl with ice-cold water and put the potato sticks in the water. Set aside to soak for about 1 hour or up to 3 hours. If it will be longer than 2 to 3 hours, put the bowl in the fridge.
- For the first fry, heat about 2 to 3 inches of vegetable oil in a large heavy pot or deep fryer to 300°F.Vegetable oil
- Transfer the potatoes from the water to paper towels and blot them to dry. Fries must be very dry before the first fry to reduce splatter and help crisping.
- Fry the potatoes in 3 to 4 batches for about 5 minutes each, or until soft but not browned. Remove to paper towels.
- Remove the potatoes to dry paper towels and repeat with the next 2 to 3 batches.
- Increase the oil temperature to 375°F.
- Again, fry the potatoes in 3 or 4 batches. Cook each batch until the fries are golden brown and crisp. Remove the fries to paper towels to drain.
- Sprinkle with salt or seasoning salt and serve hot, or transfer them to a 200°F oven to keep warm for up to 20 minutes.Salt or spicy seasoning salt
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
