These Crispy French Fries are my go-to when I’m craving golden, crunchy potato goodness straight from my own kitchen. They’re perfectly crisp on the outside, soft and fluffy on the inside, and seasoned just the way I like. Whether I’m serving them with burgers, sandwiches, or just on their own with a side of dipping sauce, these homemade fries never disappoint.
Why You’ll Love This Recipe
I love making these fries at home because they taste so much better than frozen or fast food versions. I can cut them just how I like—thin and crispy or thick and hearty—and I know exactly what’s going into them. They’re made with just a few simple ingredients, and once I learned a few key steps, they turned out perfectly crispy every time. Plus, they’re totally customizable with seasonings, sauces, and even the type of potato I use.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet potatoes (or Yukon Gold for a creamier inside)
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Water (for soaking)
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Salt
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Oil for frying (vegetable or canola oil work best)
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Optional: garlic powder, paprika, black pepper, chili powder, or herbs for seasoning
Directions
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Wash and peel the potatoes (optional). Cut them into uniform sticks—about ¼ inch thick.
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Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. I sometimes let them sit for up to 2 hours for extra crispiness.
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Drain and pat the fries dry thoroughly with a kitchen towel—this step is key to crisping.
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Heat oil in a deep fryer or heavy-bottomed pot to 325°F (165°C).
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Fry the potatoes in batches for 3–4 minutes until pale and slightly tender but not golden. Remove and drain on paper towels.
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Let them cool completely—about 15 minutes is perfect.
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Increase the oil temperature to 375°F (190°C), then re-fry the cooled potatoes in batches until golden and crispy, about 2–3 minutes.
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Drain on paper towels and immediately season with salt or your favorite seasonings while hot.
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Serve fresh with ketchup, aioli, or any sauce I’m craving.
Servings and timing
This recipe serves 4 as a side dish. It takes about 15 minutes of prep time and 30–40 minutes total to fry in batches. I like to soak the potatoes in advance to speed things up when it’s time to cook.
Variations
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I add garlic powder, smoked paprika, or Cajun seasoning for an extra flavor boost.
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For loaded fries, I top them with cheese, green onions or sour cream.
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Sometimes I use sweet potatoes for a slightly sweeter, earthier version.
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I make them thicker for steak fries or thinner for shoestring-style fries, adjusting cook time accordingly.
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I toss them in truffle oil and Parmesan for a gourmet upgrade.
storage/reheating
Fries are best fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I spread them on a baking sheet and bake at 400°F (200°C) for 5–10 minutes until hot and crispy again. The air fryer also works great for reheating—they come out surprisingly fresh.
FAQs
What type of potato is best for fries?
I use Russet potatoes because they have the right balance of starch and fluff. Yukon Golds work too but have a creamier texture.
Why do I soak the potatoes before frying?
Soaking removes excess starch, which helps the fries get crispier and prevents them from sticking together during frying.
Can I make these fries in the air fryer?
Yes, I air fry them at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway through. They’re a bit lighter but still crispy and delicious.
Why do I fry them twice?
The first fry cooks the potatoes through, while the second fry crisps the outside. Skipping the second fry usually means soggier fries.
Can I freeze homemade fries?
Yes. After the first fry, I cool the fries completely, freeze them on a tray, and transfer to a bag once frozen. When ready, I fry them from frozen at 375°F (190°C).
Conclusion
These Crispy French Fries are everything I want in a homemade snack—simple, crunchy, and completely satisfying. Once I learned how to make them right, they became a regular in my kitchen. Whether I’m making a batch for a burger night or just indulging in a salty snack, these potato sticks always steal the show.
Print
Crispy French Fries At Home | Delicious Potato Sticks | Easy Homemade Potato Recipe
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes (in batches)
- Total Time: ~1 hour (plus soaking)
- Yield: 4 servings
- Category: Side Dish, Snack
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
These Crispy French Fries are golden, crunchy, and easy to make right at home. Perfectly crisp on the outside and fluffy on the inside, this homemade fries recipe uses simple ingredients and a double-fry method for the ultimate texture. Whether you’re serving them with burgers or enjoying them solo, these potato sticks are an irresistible, customizable side dish.
Ingredients
- 4 large Russet potatoes (or Yukon Gold for a creamier center)
- Cold water (for soaking)
- Salt, to taste
- Vegetable or canola oil (for frying)
- Optional Seasonings:
- Garlic powder
- Paprika
- Black pepper
- Chili powder
- Fresh or dried herbs
Instructions
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Wash and peel potatoes (optional). Cut into ¼-inch thick sticks.
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Soak potato sticks in cold water for at least 30 minutes, or up to 2 hours.
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Drain and pat dry completely with a clean kitchen towel.
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Heat oil in a deep fryer or heavy-bottomed pot to 325°F (165°C).
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Fry potatoes in batches for 3–4 minutes until slightly tender but not golden. Drain on paper towels.
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Cool for 15 minutes.
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Raise oil temperature to 375°F (190°C) and re-fry in batches for 2–3 minutes until golden and crispy.
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Drain again, season immediately with salt or other seasonings.
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Serve hot with your favorite dipping sauces.
Notes
- Russet potatoes yield the crispiest results.
- Double frying gives the fries their signature crunch.
- Soaking is key to removing excess starch and helps with crispiness.
- Customize with Cajun spice, garlic powder, truffle oil, or Parmesan.
- Use sweet potatoes for a sweet-savory variation.
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