Homemade French Fries, your favorite restaurant staple at home! These are so easy to make with just 2 main ingredients that you won’t be turning back.
One of my favorite side dishes to order out at a casual restaurant or BBQ joint are crispy fries. BUT, they have to be hand-cut homemade fries or I’m not into it.
With a crispy exterior and soft, almost creamy inside… they are just so addictive to me! That is the perfect Homemade French Fry texture right there!
WHY THIS RECIPE WORKS:
- With minimal ingredients, you can’t go wrong.
- You can make as many or as little as you like.
- Use your favorite dipping sauce for these, or even seasoning.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Russet potatoes
Peanut oil, for frying
Season Salt
Kosher Salt
HOW TO MAKE HOMEMADE FRENCH FRIES:
- Preheat deep fryer or dutch oven with 3 inches of oil to 325°F.
- Cut potatoes lengthwise into about 1/2 inch sticks.
- Place cut fries into cold water until ready to fry.
- Take the fries out of the water in batches and dry them off with a clean kitchen towel. CAREFULLY place them into the hot oil and cook for 10-12 minutes. Stir them around in the oil a few times. There should not be a lot of color on the fries at this point. You will need to fry in batches.
- Shake off excess oil and dump fries out onto a wire rack that is sitting on a sheet tray.
- Turn up the heat to 375°F. Again, carefully place the fries back into the fryer in batches. Cook for 2-3 minutes, until the exterior is golden brown and crispy.
- Shake off excess oil and dump back onto the wire rack. Immediately season with season salt and kosher salt to your taste.
WHAT POTATOES SHOULD I USE?
All you need are a few russet potatoes. You can peel them or, for a rough look, leave the skins on but scrub the heck out of them until they are nice and clean.
You can use other potatoes like Yukon Gold, but we find russet potatoes the best for making french fries, they come out perfect every time.
HOW DO I MAKE THESE CRISP?
Frying the potatoes twice at two different temperatures make the fries crispy! They get fried the first time at 320°F in oil. The first fry cooks them without burning and this is where they get their creamy texture.
The second fry is at 375°F and is considered a flash fry, they don’t stay in as long. This makes the outside nice and crispy.
CAN I MAKE THESE IN THE OVEN?
Yes you can, below are the directions on how to do that!
- Preheat oven to 400°F degrees, cut 2-4 medium russet potatoes into wedges (depending on how many servings you want, one potato a serving) and add seasoning. I suggest seasoning them with kosher salt, seasoning salt, pepper, and paprika. Toss in 1 tablespoon of oil to coat
- Lay them on a baking sheet and bake for 40-45 minutes until tender. I suggest turning them a few times, about every 10 minutes, to ensure even cooking.
HOW TO STORE:
You can storer these airtight container in the refrigerator these Homemade French Fries will last up to 3-4 days. To reheat them is to heat your oven on the lowest setting and place them in there until warmed through.
TIPS AND TRICKS:
- Russet potatoes are the best for this recipe.
- You’ll want to make surer your potatoes are patted dry before placing in oil, this will prevent splatter.
- The two fries are necessary to get the crispy outer coating.
- You can season with whatever fry seasoning that you like.
- Easily double this recipe to serve more people.
If you want that perfect fry recipe then you need not look any further! These Homemade French Fries are the only ones you’ll ever need.
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If you’ve tried these HOMEMADE FRENCH FRIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade French Fries
Ingredients
- 4 russet potatoes peeled or scrubbed clean
- peanut oil for frying recommended but use the oil you prefer to fry
- Season Salt
- Kosher Salt
Instructions
- Preheat deep fryer or dutch oven with 3 inches of oil to 325°F.
- Cut potatoes lengthwise into about 1/2 inch sticks.
- Place cut fries into cold water until ready to fry.
- Take the fries out of the water in batches and dry them off with a clean kitchen towel. CAREFULLY place them into the hot oil and cook for 10-12 minutes. Stir them around in the oil a few times. There should not be a lot of color on the fries at this point. You will need to fry in batches.
- Shake off excess oil and dump fries out onto a wire rack that is sitting on a sheet tray.
- Turn up the heat to 375°F. Again, carefully place the fries back into the fryer in batches. Cook for 2-3 minutes, until the exterior is golden brown and crispy.
- Shake off excess oil and dump back onto the wire rack. Immediately season with season salt and kosher salt to your taste.
Video
Notes
- Russet potatoes are the best for this recipe.
- You'll want to make surer your potatoes are patted dry before placing in oil, this will prevent splatter.
- The two fries are necessary to get the crispy outer coating.
- You can season with whatever fry seasoning that you like.
- Easily double this recipe to serve more people.
Nutrition
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This recipe looks amazing! I can’t wait to give it a try!
You have totally just inspired me to dig out and dust off my old fryer!
I use red potatoes because they come out sweeter and barely need any salt. But I do have a question, I’ve never double fried before and I want to do thick, soft steak fries but my fryer doesn’t allow me to regulate the temperature… any suggestions?
Hi Laura, I have a post on red potato wedges here: https://thissillygirlskitchen.com/fried-red-potato-wedges/
You really need to know what the temperature of the oil is. If you cannot regulate the temperature, I suggest you get a candy thermometer and keep that in the fryer.