Homemade French Fries

The trick to the best Homemade French Fries is a cold soak in water and two rounds of frying: a round to cook the potatoes and a round to make the fries crispy.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Soaking Time 30

Total Time 1 15

Servings servings (3 oz each)

Calories 373kcal

Author Meggan Hill

Ingredients

2 pounds russet potatoes peeled and cut lengthwise into evenly sized 1/4-inch matchsticks (see note 1)
5 cups vegetable oil (see note 2)
Salt to taste

US Customary - Metric

Instructions

In the bottom of a large bowl, add cut potatoes. Cover completely with cold water and soak for at least 15 minutes (up to 24 hours).
Drain well and spread evenly on a clean kitchen towel, patting dry on top with a second towel. Toss and continue patting until the potatoes are mostly dry, then divide into 3 piles.
Set a colander over a bowl for draining. In a Dutch oven, deep pot, or deep fryer, heat oil over medium-high heat to 330 degrees. Add 1/3 of the potatoes to the oil and cook 4 minutes. Using tongs or a slotted spoon, transfer to the colander to drain.
Return the oil temperature to 330 degrees and repeat with remaining potatoes, letting the grease drain for at least 10 minutes after the third batch.
Increase the oil temperature to 350 degrees. Again working with 1/3 of the fries at a time, return to the oil and fry until golden brown, about 3 to 4 minutes. If the oil temperature is higher than 350 degrees, the fries will brown quickly and should be removed to prevent scorching.
Remove to a baking sheet, season with salt to taste, and repeat with remaining French fries.

Notes

Potatoes: Starchy Russet and Idaho potatoes are best for homemade fries. Since starches potatoes break down and darken when cooked, the fresher the potato, the better. Peeling is optional; leave the skins on for a more rustic look.
Vegetable oil: Choose a neutral oil with a high smoke point, like canola, peanut, or grapeseed.
Yield: 2 pounds of potatoes yields roughly 12 ounces of homemade fries, enough for 4 servings, 3 ounces each.
Storage: Store leftovers in the refrigerator for up to 4 days. For best results, reheat in an air-fryer or oven.

Nutrition