Homemade Fried Fries
Achieve the perfect balance of a crispy golden exterior and a fluffy, tender interior with this classic double-fry technique.
Ingredients
- •2 lbs (900g) Russet potatoes
- •4 cups (1L) vegetable oil for frying
- •1 tablespoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Peel the potatoes and cut them into uniform 1/4-inch to 1/2-inch thick sticks.
- 2
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes to remove excess starch, then drain and pat them completely dry with paper towels.
- 3
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C).
- 4
Fry the potatoes in small batches for about 4-5 minutes until they are soft but not browned, then remove and drain on a wire rack or paper towels.
- 5
Increase the oil temperature to 375°F (190°C).
- 6
Fry the potatoes again in batches for 2-3 minutes until they turn a deep golden brown and become crispy.
- 7
Remove the fries from the oil, drain briefly, and immediately toss with salt and pepper while hot.
💡 Chef tips
- Soaking the potatoes is the secret to removing surface starch, which prevents them from sticking together and ensures maximum crispiness.
- Do not overcrowd the pot during frying, as this drops the oil temperature too quickly and results in greasy, limp fries.
- You can par-fry the potatoes (the first fry) ahead of time, let them cool completely, and then perform the final high-heat fry right before serving.
✅ How it should turn out
The finished fries should be perfectly golden-brown and crispy on the outside, with a soft, steaming, and fluffy potato interior that is perfectly seasoned.