How to make perfect homemade French fries?

Classic twice-fried French fries at home

For restaurant-style fries, a two-stage frying method gives the best texture: cook once at a lower temperature to cook through, then fry again at high heat to create a golden, crisp exterior. Russet potatoes are the traditional choice for their high starch content and dry texture.

Steps overview:

1. Cut potatoes into uniform sticks and soak in cold water for 30–60 minutes to remove surface starch.
2. Drain, rinse, and dry thoroughly.
3. Fry at 300–325°F (150–160°C) until pale and tender but not browned; drain and cool.
4. Increase oil to 375–400°F (190–205°C) and fry in batches until golden and crisp.
5. Drain, season immediately with salt, and serve hot.

Equipment and oil selection. Use a deep, heavy pot or a dedicated fryer with a thermometer to keep temperatures steady. Choose a neutral, high-smoke-point oil like peanut, canola, or sunflower.

Additional tips:

• Par-freeze method: After the first fry, freeze the blanched fries briefly; this helps achieve extra crispness during the second fry.
• Seasoning variations: Toss with garlic powder, smoked paprika, or grated Parmesan after frying.
• Avoid crowding: Too many in one batch drops the oil temperature and produces greasy results.

Serve immediately with ketchup, aioli, or your favorite dipping sauce. With consistent cuts, careful frying, and temperature control, homemade fries can rival those from a restaurant while allowing for customized seasonings and thickness.