Golden, crispy homemade French fries with fluffy centers and irresistible crunch.
Ingredients
- 4 large russet potatoes
- Cold water
- 1 tbsp vinegar (optional, for extra crispiness)
- Vegetable or peanut oil, for frying
- Salt, to taste
Instructions
Prep the Potatoes
- Peel potatoes if desired.
- Cut into thin or thick fry shapes.
- Soak fries in cold water for at least 30 minutes (or up to overnight).
This removes excess starch for crispier fries.
First Fry
- Drain and pat potatoes completely dry.
- Heat oil to 325°F (163°C).
- Fry potatoes in batches for 3–5 minutes until softened but not browned.
- Remove and drain.
Second Fry
- Increase oil temperature to 375°F (190°C).
- Fry potatoes again for 2–4 minutes until golden and crispy.
- Drain on paper towels or a wire rack.
- Season immediately with salt.
Optional Seasonings
- Garlic parmesan
- Cajun seasoning
- Truffle salt
- Ranch seasoning
- Chili lime seasoning
Dipping Sauces
- Ketchup
- Garlic aioli
- Cheese sauce
- Ranch
- Spicy mayo
Tips
- Russet potatoes make the crispiest fries.
- Dry potatoes thoroughly before frying to prevent splattering.
- Double frying is the secret to restaurant-style texture.