French Fries

Crispy on the outside, fluffy on the inside—this homemade French Fries Recipe uses simple ingredients like Russet potatoes, cold water, and sea salt to create perfectly golden fries in just 30 minutes. With step-by-step instructions, soaking tips, and seasoning ideas, you'll learn exactly how to make fries that are better than takeout, whether you deep fry, bake, or use an air fryer.

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Prep Time 10

Cook Time 20

Total Time 1

Servings: 4 Servings

Course: Appetizer, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

4 large Russet potatoes peeled or unpeeled
6 cups cold water for soaking
4 –6 cups vegetable oil or canola oil for frying
1 –2 tsp sea salt to taste
Optional: 1/2 tsp onion powder 1/2 tsp garlic powder, 1/4 tsp paprika for seasoning

Method

Slice the potatoes into 1/4-inch thick strips. Try to keep them uniform for even cooking.
Soak the fries in a bowl of cold water for at least 30 minutes (or up to overnight). This removes excess starch.
Dry the potatoes thoroughly using a clean paper towel or kitchen cloth.
Heat the oil in a deep pot or fryer to 325°F (165°C).
First fry: Cook the fries in batches for 4–5 minutes until soft but not brown. Remove and drain on paper towels.
Increase oil temperature to 375°F (190°C).
Second fry: Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crispy.
Drain and season: Place fries on a paper towel–lined baking sheet. Sprinkle immediately with sea salt and optional seasonings.

Notes

Double frying is key for ultra-crispy fries.
Don’t skip the soaking step—it’s what makes them tender inside and crispy outside.
Make sure your potatoes are dry before frying to avoid dangerous splatter.
Fry in small batches so the oil temperature doesn’t drop.
Use a thermometer to keep the oil temp consistent.
Avoid the microwave when reheating—fries get soggy.