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The perfect french fries are just something that makes me happy. I mean, who doesn’t love crispy french fries right? It’s a thing of beauty.
Table of contents
Why This Recipe Works
Crispy fries don’t just happen by chance – they’re the result of a little patience and the right technique. While you can make decent fries with a single fry, the double-fry method takes them to the next level. The first fry cooks the inside, while the second fry gives you that golden, irresistible crunch. If you’re a fan of extra-crispy fries, this recipe is for you!
Recipe Ingredients and Substitutions
Potatoes
- The best fries start with the right potato. Idaho or Russet potatoes are ideal because they’re starchy, low in moisture, and fry up beautifully crisp.
- Avoid waxy or new potatoes – they’ll turn soft and greasy.
- Yukon Gold potatoes can work too, though they yield slightly creamier fries.
Oil
- Choose an oil with a high smoke point. My favorites: odorless coconut oil, peanut oil, or canola oil.
- Each oil gives a slightly different flavor, but they all work well.
Optional Seasonings
- Classic: salt, right after frying.
- Creative: garlic powder, onion powder, smoked paprika, or parmesan cheese sprinkled on while hot.
How To Make French Fries
Step1: Cut and soak the potatoes
- Slice potatoes into even fries. Thinner fries = crispier results.
- Soak in a bowl of cold water with a splash of lemon juice to prevent discoloration.
- Rinse under cold water until the water runs clear. This removes excess starch for better crisping.
Step 2: Dry thoroughly
- Drain and spread potatoes out on paper towels in a single layer.
- Fries must be completely dry—any water will cause dangerous splattering in hot oil.
Step 3: First fry (prebake)
- Heat oil to 130°C / 266°F.
- Fry potatoes in small batches until softened but not golden (about 4–6 minutes).
- Remove with a slotted spoon and drain on paper towels in a single layer.
Step 4: Cool
- Let fries cool completely—this step is key to getting the perfect crisp.
Step 5: The second fry (the magic step)
- Heat oil to 180°C / 350°F.
- Fry potatoes again in batches until golden brown and crispy.
- Drain on paper towels and season immediately with salt (or other spices).
Dishes that work well with crispy fries
Of course delicious fries work with so many different dishes but here are some of my favorites. Serve it with delicious chicken liver with lemon or add it to this fantastic porchetta.
FAQ Perfect Crispy Fries
As mentioned soaking the potatoes in water makes them release the excess starch and will prevent them from discoloration.
For the perfect fries it is important to follow all the steps. So first soaking, then draining and drying, then you go on to the first batch of frying at the lower temperature of 266˚F and then cool them down again and move on to the second fry. If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you’ve used the wrong potatoes to make them. Apart from russel and idaho potatoes yukon gold potatoes will work as well.
Yes you can. That is best done in an oven at around 200˚C (400˚F) for around 5-10 minutes. Spread them out on a baking tray in a single layer and bake them in the oven for about 5-10 minutes. They should be good to go again! It’s not a good idea to place them into the fryer again as that will just make them probably too dark and overcooked. Reheating them in an air fryer is also a perfect way.
If you’re deep frying the best time to season the fries is right after the second time you’ve fried them. The residual oil on the fries will help the seasoning stick to the fries.
Expert Tip
For restaurant-style perfection, fry in a heavy Dutch oven or cast-iron skillet rather than a dedicated deep fryer. It keeps the oil temperature steady, and you don’t need another bulky appliance in your kitchen. Always use a thermometer – it’s the secret weapon for consistently crisp fries
Love fries? Check these alternative fries as well
If you love making fries but want things to be a little easier? Try the below recipes for alternative fries!
Broccoli Fries With Parmesan (Air Fryer or Oven)
How To Make Sweet Potato Tempura Fries (easy recipe)
The perfect crispy french fries
Ingredients
- 1000 g russet potatoes
- 2 liter oil for frying
- seasalt to sprinkle on top
How to make the perfect french fries
- You don't even need to peel the potatoes as the skin can be just as delicious. Just wash them thoroughly, then cut into even sized batons. Soak them in cold water and then rinse until the water runs clear. Leave to drain on paper towels in a single layer
- Heat the oil in a fryer or wok using a thermometer and bring the temperature up to 130˚ C. (266˚F)
- In small batches fry the first lot for about 5 minutes. Turn out onto a large tray and leave to cool while you continue with the next batch.
- Once all done repeat the process but this time with oil at 180˚ C (350˚F). Fry until golden and turn out onto kitchen paper to drain. Sprinkle with salt and enjoy!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
