Homemade Fried Fries
Achieve restaurant-quality crispy on the outside and fluffy on the inside french fries right in your own kitchen with this foolproof double-fry method.
Ingredients
- •4 large Russet potatoes (about 2 pounds), peeled
- •4 cups neutral oil for frying, such as canola or vegetable oil
- •1 tablespoon fine sea salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon garlic powder (optional)
Instructions
- 1
Cut the peeled potatoes lengthwise into uniform 1/4-inch to 3/8-inch thick batons.
- 2
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch, then drain and pat them completely dry with paper towels.
- 3
Pour the oil into a large heavy-bottomed Dutch oven or deep fryer and heat it over medium heat to 325 degrees F (165 degrees C).
- 4
Working in small batches to avoid overcrowding, fry the potatoes for about 5 to 6 minutes until they are soft and cooked through but have not browned yet.
- 5
Remove the fries with a slotted spoon or spider strainer and transfer them to a wire rack or paper towel-lined baking sheet to cool completely for at least 15 minutes.
- 6
Increase the oil temperature to 375 degrees F (190 degrees C).
- 7
Working in batches again, drop the cooled fries back into the hot oil and fry for 2 to 3 minutes until they are golden brown and extra crispy.
- 8
Transfer the hot fries immediately to a clean paper towel-lined bowl, sprinkle with the sea salt, black pepper, and garlic powder, toss well, and serve hot.
💡 Chef tips
- Do not skip soaking and drying the potatoes, as moisture is the enemy of crispiness.
- You can complete the first fry a few hours ahead of time, let the potatoes cool, and finish the second fry right before serving.
- Always maintain your oil temperature between batches so the fries do not absorb too much oil and become soggy.
✅ How it should turn out
The finished fries should be deeply golden brown, audibly crisp on the outside, and delightfully fluffy and tender on the inside, perfectly seasoned with salt.