I’ve been chasing the ideal crispy French fry for years — thin enough to get crackling edges but thick enough to stay fluffy inside. This recipe balances starch management, a double-fry technique, and the right oil temperature to deliver golden, crunchy fries every time. I tested these dozens of times and I’ll share the small tricks that made the biggest difference for home cooks.
Why Make This Recipe
- Crispy exterior and fluffy interior: the classic double-fry method gives the best texture contrast.
- Simple pantry ingredients: potatoes, oil, and salt — no special flours or additives.
- Versatile for weeknights or parties: fries are easy to scale and pair with many dishes.
- Health-minded control: you choose the oil and frying time, or use an air-fryer alternative if you prefer. One of my favorite shortcuts is to blanch first and finish hot — it saves time and guarantees crispness.
- If you like exploring similar air-fryer techniques, you might enjoy this take on crispy air-fryer apple fries for a fun snack twist.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes soaking/cooling)
- Cook time: 10–12 minutes active (plus blanch and final fry stages)
- Total time: 1 hour (includes soaking and cooling)
- Servings: 3–4 (about 2 pounds / 900 g potatoes)
- Difficulty: Easy–Medium
- Method: Parboil or soak, dry, then double-fry in neutral oil (vegetable, canola, or peanut) using 325°F (160°C) for the first fry and 375°F (190°C) for the final crisp. For a no-deep-fry option, see my notes on cooking frozen fries in an air fryer: how to make frozen french fries in an air fryer.
My Experience Making This Recipe
I tested different potato varieties and found russets give the best dry-starch balance for crisping. At first my fries browned too fast — switching to a two-stage temperature fixed that and produced an even golden finish. Using a thermometer and drying thoroughly were game changers.
How to Make Perfect Crispy French Fries
Start by cutting 2 lb (900 g) russet potatoes into uniform sticks, about 1/3–1/2 inch (8–12 mm) thick. Soak in cold water for 30–60 minutes to remove surface starch, then dry completely. Blanch in oil at 325°F (160°C) for 4–6 minutes until tender but pale, drain and cool, then fry a second time at 375°F (190°C) for 2–4 minutes until golden and crisp; finish with flaky salt. Expect a short active cook time but plan for soaking and cooling between stages.
Expert Tips for Success
- Cut even pieces: a mandoline or a sharp chef’s knife gives uniform size so fries cook at the same rate.
- Soak and dry: soak 30–60 minutes and pat completely dry — any surface moisture causes oil sputter and soggy texture.
- Use a thermometer: oil temp control is critical; use a probe or candy thermometer to hold 325°F (160°C) for blanching and 375°F (190°C) for finishing.
- Don’t overcrowd the fryer: cook in batches to keep oil temperature steady and avoid steaming the fries.
- Try pre-cooking in the oven or parboiling for an oil-minimizing approach; the crisping technique is similar to what I use for roasted potatoes in my other recipe, which shows helpful searing and drying tricks garlic roast potatoes.
How to Serve Perfect Crispy French Fries
- Classic: serve hot with good-quality ketchup and flaky sea salt.
- Sandwich side: pair with burgers, hot dogs, or fried chicken for a crowd-pleasing combo.
- Comfort pairing: fries are excellent alongside a rich stew — try them with a robust poultry stew for a hearty meal goose stew.
- Presentation tip: place fries on a wire rack over a baking sheet to keep crisp between batches and serve in a paper cone for a casual look.
Storage and Reheating Guide
- Short-term: store cooled fries in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven or 350°F (175°C) air fryer for 5–8 minutes.
- Freezing: flash-freeze single-layer on a baking sheet, then transfer to a freezer bag for up to 3 months; reheat from frozen in a 425°F (220°C) oven or air fryer for best texture.
- Avoid microwaving: it makes fries limp. If you must microwave, finish briefly under the broiler or in a hot skillet to restore some crunch.
Recipe Variations
- Skin-on fries: leave the skins for extra texture and nutrients; scrub well before cutting.
- Sweet potato fries: swap in sweet potatoes but reduce blanch time and watch browning — they crisp differently.
- Oil-free option: toss par-cut fries with 1–2 tbsp cornstarch and a light spray of oil, then bake or air-fry at 400°F (200°C) until crisp.
- Seasoned fries: toss hot fries with garlic powder, smoked paprika, or grated Parmesan immediately after frying for layered flavor.
Nutritional Highlights
- Potatoes provide vitamin C, potassium, and dietary fiber when skins are kept.
- Choose neutral oils with higher smoke points (canola, peanut) to avoid trans-fat formation at frying temperatures.
- Allergen note: recipe is naturally gluten-free and dairy-free; watch for cross-contact in shared fryers and check oil source for nut allergens if using peanut oil.
- Portion guidance: a typical side serving is 3–4 oz (85–115 g) per person.
Troubleshooting Common Issues
- Soggy fries: solution — soak longer, dry thoroughly, and ensure oil reaches 375°F (190°C) for the final fry.
- Dark outside, raw inside: your oil is too hot; lower the finishing temperature slightly and cut fries more uniformly.
- Fries stuck together: spread them on a tray while cooling between fries and toss once with a little oil before the final fry to separate.
Frequently Asked Questions
Q: Which potato is best for crispy fries?
A: Russet (baking) potatoes are the best choice because they’re high in starch and low in moisture, which helps create a fluffy interior and a crisp exterior. Yukon Golds can work but yield a creamier interior and slightly less crunch.
Q: Can I make these in an air fryer?
A: Yes — par-cut and soak as usual, pat dry, then toss lightly with 1–2 tsp oil per pound. Cook at 400°F (200°C) in a single layer, shaking the basket every 5–7 minutes until golden. For frozen fries, follow an air-fryer-specific method for timing and temperature.
Q: How do I keep fries crispy if I’m making large batches?
A: Hold completed fries on a wire rack set over a sheet pan in a 200°F (95°C) oven; this keeps them warm without steaming. Fry in small batches so oil temperature remains stable.
Q: Is double-frying necessary?
A: Double-frying gives the most reliable crispness because the first, lower-temp fry cooks the interior and the second, higher-temp fry dehydrates the exterior for crunch. You can use single high-heat frying for time savings, but texture won’t be as consistent.
Conclusion
For an alternative set of tested tips and timing comparisons from another experienced cook, see Perfect Crispy French fries – RecipeTin Eats.
Perfect Crispy French Fries
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free, Dairy-free
Description
Achieve the ideal crispy French fries with a golden, crunchy exterior and a fluffy interior using the double-fry technique.
Ingredients
- 2 lb (900 g) russet potatoes
- Neutral oil (vegetable, canola, or peanut)
- Flaky sea salt
Instructions
- Cut russet potatoes into uniform sticks about 1/3–1/2 inch (8–12 mm) thick.
- Soak in cold water for 30–60 minutes to remove surface starch, then dry completely.
- Blanch in oil at 325°F (160°C) for 4–6 minutes until tender but pale; drain and cool.
- Fry a second time at 375°F (190°C) for 2–4 minutes until golden and crisp; finish with flaky salt.
Notes
Ensure to dry the potatoes thoroughly after soaking to avoid sogginess. Use a thermometer for accurate oil temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Double-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg