Homemade Fried Fries
Achieve the ultimate golden-brown crunch with these perfectly seasoned, double-fried homemade fries.
Ingredients
- •2 lbs (900g) Russet potatoes, scrubbed and peeled
- •4 cups vegetable oil for frying
- •1 tablespoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Cut the potatoes into uniform 1/4-inch thick sticks and place them in a large bowl of cold water for 30 minutes to remove excess starch.
- 2
Drain the potatoes thoroughly and pat them completely dry with paper towels to prevent oil splattering.
- 3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 300°F (150°C).
- 4
Fry the potatoes in small batches for about 4-5 minutes until soft but not browned, then remove and drain on a wire rack.
- 5
Increase the oil temperature to 375°F (190°C).
- 6
Return the potatoes to the hot oil in batches and fry for another 2-3 minutes until they are golden brown and crispy.
- 7
Remove the fries, drain on fresh paper towels, and immediately toss with salt and pepper while still hot.
💡 Chef tips
- For extra crispiness, soak the cut potatoes in cold water for at least an hour or up to overnight in the refrigerator.
- Do not overcrowd the pot during frying, as this lowers the oil temperature and leads to greasy, soggy fries.
- You can par-fry the potatoes in advance, let them cool completely, and perform the final high-heat fry just before serving.
✅ How it should turn out
The finished fries should be deep golden-brown, shatteringly crisp on the outside, and light and fluffy on the inside, with a savory, salty finish.