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French Fries

Crispy, golden French fries are a classic side everyone loves! With simple potatoes, oil, and salt, you can make restaurant style fries right at home. Proper prep soaking, drying, and frying is what makes them extra crisp and delicious.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 4 large russet potatoes high‑starch is best for crispy fries
  • Vegetable oil or peanut oil for frying
  • Salt to taste
  • Optional seasonings: black pepper garlic powder, paprika

Equipment

  • Large bowl
  • Sharp knife or fry cutter
  • Large pot or deep fryer
  • Slotted spoon or spider strainer
  • Paper towels or cooling rack

Method
 

Prepare the Potatoes
  1. Peel the potatoes (optional) and cut them into even sticks about ¼–½ inch thick.
  2. Place the cut potatoes in a large bowl of cold water and soak for at least 20–30 minutes (or up to a few hours). Soaking removes excess surface starch for crispier fries.
  3. Drain and rinse the potatoes, then spread them out and pat completely dry with paper towels dry potatoes fry better and won’t splatter as much.
Fry the Fries
  1. Heat oil in a large pot or deep fryer to about 325°F (160°C).
  2. Working in batches, add the potato sticks and fry until they are cooked through but still pale and soft (about 3–4 minutes). Remove and drain.
  3. Increase the oil temperature to 375°F (190°C). Return the fries in batches and fry again until golden and crispy (about 2–4 minutes).
  4. Remove with a slotted spoon and drain on paper towels. Season with salt while still hot so it sticks.