Discover the secret to the best, crispiest homemade French fries with recipes for baking, frying and air-frying, plus tips to guarantee success. And don’t forget the spicy garlic ketchup!
Table of Contents
- Choosing the Right Potato
- Other Ingredients You’ll Need
- Before You Start: Prep the Potatoes
- Cooking Methods
- HOW TO MAKE OVEN-BAKED FRENCH FRIES
- HOW TO MAKE FRENCH FRIES IN AN AIR FRYER
- HOW TO MAKE TRADITIONAL DEEP-FRIED FRENCH FRIES
- Why Double Fry?
- Seasoning and Dipping Sauces
- Troubleshooting Tips
- How to Make Ahead and Freeze
- Storing and Reheating Leftover French Fries
- Bonus Recipe: Crispy Potato Skin Chips
- Double-Fried French Fries Video Tutorial
- Recommended Tools for this Recipe
- More Recipes You’ll Love
- Homemade French Fries (Baked, Fried and Air Fryer) Recipe
Welcome to the ultimate guide to homemade French fries! If you’ve ever found yourself craving that crispy-on-the-outside, fluffy-on-the-inside perfection of restaurant-style fries, you’re in the right place.
From classic oven-baked French fries to air-fried and even deep-fried, we’re diving into all the tips and tricks you need to create French fry perfection right in your own kitchen.
Choosing the Right Potato
When it comes to making homemade French fries, the type of potato you choose makes all the difference. Russet, Yukon Gold or Idaho potatoes are the best. These potatoes have the perfect balance of starch and moisture to ensure your fries turn out extra crispy every time.
Avoid waxy potatoes. These include red potatoes or new potatoes. They have a high moisture content and are prone to becoming soggy when fried. They’re great for dishes where you want the potatoes to hold their shape, like potato salads or roasted potatoes, but they’re not ideal for making fries.
- Water
- Distilled white vinegar: This helps to break down the surface of the potatoes, resulting in fries that are crispy on the outside and fluffy on the inside.
- Vegetable oil: It has a high smoke point and neutral flavor, which is ideal for frying.
- Salt, pepper or other seasonings
See the recipe card for full information on ingredients and quantities.
Before You Start: Prep the Potatoes
Before you can fry up a batch of delicious French fries, you’ll need to prepare your potatoes. Start by peeling and cutting them into uniform pieces, about 1/4-inch-thick, to ensure even cooking.
FOR DEEP-FRYING AND BAKING:
I like to soak the cut potatoes in a bath of ice water and vinegar for 20 minutes to remove excess starch and help them crisp up better during frying. It’s an optional step, but one that can make a big difference in the final texture of your fries!
Be sure to drain the potatoes and blot them dry as much as possible before baking or frying.
FOR AIR FRYING:
There’s no need to soak the potatoes if you’re opting to air fry them. Simply toss and coat the cut spuds in a little oil before air frying to get that golden brown, crispy exterior.
I tested (and re-tested!) all of these methods and I have to say, air-fried French fries are my favorite. They’re irresistibly crispy on the outside, perfectly fluffy on the inside, and require significantly less oil compared to traditional frying methods. Plus, they’re so easy to make and healthier too!
HOW TO MAKE OVEN-BAKED FRENCH FRIES
- After you’ve soaked the fries and patted them as dry as possible, add them to a large bowl then drizzle with 3 tablespoons of a neutral oil, such as vegetable or avocado.
- Arrange the potatoes on two baking sheets, spacing them apart in a single layer so they get crispy (rather than steam).
- Bake the potatoes in a 425°F oven for 18 minutes.
- Toss, place in a single layer, and bake for an additional 18-22 minutes until golden brown and crispy.
HOW TO MAKE FRENCH FRIES IN AN AIR FRYER
- Preheat the air fryer to 380°F.
- Add the sliced potatoes to a large bowl then drizzle in 3 tablespoons neutral oil, such as avocado, vegetable or olive oil and toss to combine.
- In batches, add the potatoes to the air fryer basket, spacing them apart in a single layer.
- Air-fry the potatoes for 20 minutes, tossing them halfway through. Repeat the cooking process with the remaining potatoes.
HOW TO MAKE TRADITIONAL DEEP-FRIED FRENCH FRIES
- Add a minimum of 4 inches of vegetable oil to a large heavy-bottomed stock pot set over medium-high heat. Attach a deep-fry thermometer to the side.
- Once the oil reaches 300°F, add a portion of the potatoes and cook, stirring occasionally, until the potatoes are pale golden, about 2 minutes. Using a sieve or slotted spoon, transfer the potatoes to the baking sheet then repeat the frying process with the remaining potatoes, returning the oil to 300°F between batches. Do not overcrowd the pan.
- Once the potatoes have cooled, fry them a second time at 360°F until golden brown and crispy, about 2 minutes. Using a slotted spoon, transfer them to a bowl, season with salt or other spices and toss to combine. Serve immediately.
Why Double Fry?
If you go the deep-fry route, double frying is the secret to extra crispy, restaurant-quality French fries.
Why? Moisture returns to the surface of the fries after the first fry, which can lead to soggy fries. Frying them a second time removes this moisture. No moisture = super crispy fries!
Seasoning and Dipping Sauces
Once your fries are cooked to perfection, it’s time to take them to the next level with seasoning and all the dipping sauces. Keep it simple with a sprinkle of salt, or get creative with seasonings like Lawry’s seasoned salt (my favorite!), garlic powder or even a sprinkling of grated Parmesan. Just remember to season the fries immediately after cooking while they’re still hot for the best flavor absorption.
And don’t forget the dipping sauces! From classic ketchup to spicy aioli, the options are endless. Here are a few of my family’s favorite sauces to dip and dunk our homemade fries into:
- Soggy fries: If your fries turn out limp and soggy instead of crispy, the most likely culprit is excess moisture. Make sure to thoroughly pat dry the potato slices after soaking them and before frying. Additionally, overcrowding the frying basket or baking sheet can trap steam and prevent proper crisping, so be sure to cook the fries in batches if necessary.
- Uneven cooking: If some fries are cooked to perfection while others remain undercooked, it may be due to variations in size and thickness. To ensure even cooking, try to cut the potato slices as uniformly as possible. You can also adjust the cooking time or temperature accordingly, keeping a close eye on the fries and flipping them halfway through cooking to ensure they cook evenly on all sides.
- Greasy fries: Greasy fries are often the result of frying them in oil that’s not hot enough. To avoid greasy fries, make sure the oil is heated to the proper temperature before adding the potatoes. You can also try blotting the cooked fries with paper towels to absorb any excess oil before serving.
Whether you’re air frying, deep frying, or oven baking your homemade French fries, making a large batch ahead of time and freezing them is a game-changer for busy weeknights or spontaneous cravings. Here’s a foolproof method to ensure your homemade fries stay fresh and crispy, no matter how you choose to cook them:
- Allow the cooked fries to cool completely to room temperature. This will prevent them from becoming soggy when frozen.
- Arrange them in a single layer on a baking sheet lined with parchment paper. Make sure the fries aren’t touching each other to prevent them from sticking together. Flash freeze until firm, about 1-2 hours.
- Once frozen solid, transfer them to a freezer-safe bag and freeze for up to 2-3 months. Make sure to remove as much air as possible from the bag before sealing it to prevent freezer burn.
To Reheat Frozen Fries:
- Spread the frozen fries in a single layer on a baking sheet lined with parchment paper.
- Bake the fries in a 400°F oven for 15-20 minutes, flipping halfway through, until they are heated through and crispy.
- Alternatively, you can reheat the frozen fries in an air fryer at 400°F for 8-10 minutes, shaking the basket halfway through, until they are crispy and heated through.
If you find yourself with leftover fries (although let’s be honest, is that even possible?), I recommend storing them in an airtight container in the refrigerator. They’ll keep for up to 2-3 days in the fridge. To keep the fries crispy, reheat them in the oven or air fryer until they’re warmed through.
Bonus Recipe: Crispy Potato Skin Chips
Don’t let those potato skins go to waste! Here’s a tasty way to repurpose them:
- Pat the potato skins dry with a kitchen towel.
- Heat vegetable oil in a heavy-bottomed pot to 300°F.
- Carefully add the potato skins to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes.
- Use a slotted spoon to remove the fried potato skin chips from the oil and transfer them to a cooking rack atop a baking sheet.
- Immediately season the crispy potato skins with salt, pepper, or your favorite seasonings, and serve them hot with dipping sauces just like you would regular ol’ fries.
These deep-fried potato skins make a delicious and crunchy snack or appetizer that’s perfect for sharing with friends and family. Enjoy!
Double-Fried French Fries Video Tutorial
Recommended Tools for this Recipe
From savory to sweet, you’ll love all of these twists on the classic snack.
- Baked Sweet Potato Fries
- Cheesy Portobello Fries
- Crispy Baked Zucchini Fries
- Crispy Baked Avocado Fries
- Baked Asparagus Fries
- Pie Fries
Ingredients
- 1/4 cup distilled white vinegar
- 1 pound Russet potatoes (about 3 medium potatoes)
- Vegetable oil
- Salt, pepper or other seasonings
Instructions
- FOR FRYING AND BAKING:
- Add 10 cups ice water to a large bowl then stir in the vinegar.
- Wash and peel (optional) the potatoes. Cut each potato into 1/4-inch-thick batons.
- Add the potatoes to the ice water for 20 minutes. Drain the potatoes and arrange on a dry kitchen towel. Blot as dry as possible.
TO FRY:
- Arrange a cooking wrack atop a baking sheet.
- Add a minimum of 4 inches of vegetable oil to a large heavy-bottomed stock pot set over medium-high heat. Attach a deep-fry thermometer to the side.
- Once the oil reaches 300°F, add a portion of the potatoes and cook, stirring occasionally, until the potatoes are pale golden, about 2 minutes. Using a sieve or slotted spoon, transfer the potatoes to the baking sheet then repeat the frying process with the remaining potatoes, returning the oil to 300°F between batches. Do not overcrowd the pan.
- Once the potatoes have cooled, fry them a second time at 360°F until golden brown and crispy, about 2 minutes. Using a slotted spoon, transfer them to a bowl, season with salt or other spices and toss to combine. Serve immediately.
TO BAKE:
- Preheat the oven to 425°F.
- Add the dried potatoes to a large bowl then drizzle them with 3 tablespoons of neutral oil, such as vegetable or avocado. Arrange the potatoes on two baking sheets, spacing them apart in a single layer so they get crispy (rather than steam).
- Bake the potatoes until golden brown and crispy, 35 to 40 minutes, tossing halfway through.
- Remove them from the oven and serve immediately.
TO AIR-FRY:
- Preheat the air fryer to 380°F.
- Add the sliced potatoes to a large bowl then drizzle in 3 tablespoons neutral oil, such as avocado, vegetable or olive oil and toss to combine.
- In batches, add the potatoes to the air fryer basket, spacing them apart in a single layer.
- Air-fry the potatoes for 20 minutes, tossing them halfway through. Repeat the cooking process with the remaining potatoes.
- When all of the potatoes have been air-fried, return all of them to the air fryer to reheat then serve.
Kelly’s Notes
- Soggy fries: If your fries turn out limp and soggy instead of crispy, the most likely culprit is excess moisture. Make sure to thoroughly pat dry the potato slices after soaking them and before frying. Additionally, overcrowding the frying basket or baking sheet can trap steam and prevent proper crisping, so be sure to cook the fries in batches if necessary.
- Uneven cooking: If some fries are cooked to perfection while others remain undercooked, it may be due to variations in size and thickness. To ensure even cooking, try to cut the potato slices as uniformly as possible. You can also adjust the cooking time or temperature accordingly, keeping a close eye on the fries and flipping them halfway through cooking to ensure they cook evenly on all sides.
- Greasy fries: Greasy fries are often the result of frying them in oil that’s not hot enough. To avoid greasy fries, make sure the oil is heated to the proper temperature before adding the potatoes. You can also try blotting the cooked fries with paper towels to absorb any excess oil before serving.
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Amazing! I attempted the formula and I should say it were by a long shot the crispiest French fries I at any point had! Analyzed the French fries of the KFC menu and Burger King menu it tasted amazing.
I’m so glad you enjoyed the recipe, Victoria!
WOW! I tried the recipe and I must say it were by far the crispiest French fries I ever had! Compared the French fries of the KFC menu and Burger King menu it tasted awesome.
This video is the best!! Making me crave french fries as I lay in bed!! LOL
I have not had good homemade french fries in a really long time. These look absolutely perfect Kelly.
French fries are my ULTIMATE weakness. I must make these at home! I can’t stand soggy ones so this is great tip :) love all your tops & your hair!
Love the video series! I’ve never tried double frying fries but wow, do these look amazing. Nice job!
I love this tip, Kelly! I’m a fool for crispy fries!!
Absolutely loving your videos, Kelly!!
These fries look perfect! Love the tips!
Thank you, Jessica!
Excellent video and tips, Kelly! My hubby appreciates nice, crispy fries. Yours looked perfect! I agree with Georgia…each video is better than the last. Thanks for sharing!
You ladies are too kind :) Thank you, Stacy!
Irresistible! It’s been WAY too long since I’ve had a good French fry and these are a must-make. Love your video, Kelly! Each one is better than the last!
You are so sweet, Georgia! Thank you :)
omg I NEED those fries right now!! I love your video too, so cute! :)
Thanks so much, Kayle!
I do not normally fry my french fries, but when I do I always fry them twice! It really does make the perfect fry! Once again, I love your video! It is perfect!
Thanks so much, Tieghan! Can’t wait to try your Thai chicken wings!