French fries are a classic favorite, but getting them crispy at home can feel like chasing a unicorn. The secret? Simmering in vinegar water and double frying—no wizardry required.
This method helps control cooking and avoids soggy fries, giving you that golden crunch every time.
Homemade fries can lose their crunch fast, but with the right steps, you’ll win the crispy game. Picking the best potato and prepping it right makes all the difference.
No fancy gadgets or hazardous deep fryers needed—just a little patience and a craving for fries.
Essential Ingredients and Equipment
Getting great fries starts with the right potatoes, oil, cutting tools, and a dash of seasoning. Each part is key to fries that are crispy outside, fluffy inside, and full of flavor.
Russet vs Yukon Gold Potatoes
Russet potatoes are the classic choice. They’re high in starch, low in moisture, and fry up crispy outside, fluffy inside.
Yukon Golds are creamier and a bit softer, with a buttery flavor. They’re perfect if you want a softer fry or plan to bake instead.
We say go russet for crunch, Yukon Gold for flavor. Either way, peel and cut them evenly for best results.
Best Oils for Frying
Oil matters more than you think. Go for something with a high smoke point so your kitchen doesn’t smell like a chemistry experiment.
Canola and vegetable oils are solid picks—neutral flavor and can handle the heat. Peanut oil has a richer taste, but beware of allergies.
Avocado oil is the health nut’s choice, but it’ll cost you. Make sure you have enough oil—about 1.5 inches deep—for even cooking.
Cutting Tools and Fry Preparation
Even fries cook evenly. A french fry cutter or mandoline makes quick work of potato sticks, but a sharp knife and steady hand will do.
Soak your cut potatoes in cold water for at least 30 minutes to wash away extra starch. This helps prevent sticking and gives you that pro-level crispiness.
Dry the fries really well after soaking. Wet fries mean hot oil fireworks and soggy results—no thanks.
A slotted spoon is handy for moving fries around and keeping your hands out of the oil splash zone.
Key Seasonings and Toppings
Salt is king—kosher salt, to be exact, because those big crystals cling to hot fries like they’re on vacation.
Want to jazz things up? Mix in garlic powder, smoked paprika, or dried herbs for a little extra flair.
Freshly grated Parmesan is a next-level topping if you’re feeling fancy. Always season fries right after frying, while they’re still hot and ready for flavor.
And don’t forget the classic dips—ketchup and mayo are always crowd-pleasers.
How To Make French Fries: Step-By-Step Methods
Making crispy homemade fries is all about technique—cutting, soaking, and cooking just right. Whether you fry, bake, or air fry, controlling the temperature and timing is key for golden, fluffy fries.
Preparation: Cutting and Soaking Potatoes
Start by cutting your potatoes into even sticks—⅓-inch for classic fries, thicker for wedges. Uniform pieces mean every fry gets its moment to shine.
Soak the potatoes in cold water for at least 15 minutes. This step removes starch, keeps fries from sticking, and helps crisp them up.
Dry those potatoes like you mean it! Use kitchen towels to avoid oil splatter and sad, limp fries.
Classic Frying Technique
For the ultimate crunch, double frying is the way to go. First fry at 300°F to cook the potato through without browning.
Let them drain and cool, then crank up the oil to 350°F for the second fry, which crisps the outside fast.
Stick with neutral, high smoke point oils like peanut or canola. Fry in small batches to keep the oil temp steady.
Salt and pepper go on right after frying, while the fries are still hot and ready to soak up all that flavor.
Baked French Fries
Baking fries is the lighter option, but still tasty if you do it right. Cut potatoes evenly and toss with oil and seasoning.
Spread fries in a single layer on a baking sheet for max crispiness. Bake at 425°F for 30-40 minutes, flipping halfway for even browning.
Russets or sweet potatoes both work here. Baked fries are a bit softer inside, but still totally snack-worthy.
Air Fryer French Fries
Air fryer french fries are a convenient way to get crispy fries with less oil. After cutting and soaking the potatoes, pat them dry to avoid moisture build-up inside the air fryer.
Preheat the air fryer to around 380°F. Lightly coat the fries with oil and arrange them in a single layer—no potato pile-ups allowed.
Cook for 15-20 minutes, shaking the basket regularly for even browning. Channel your inner fry chef and give those spuds a good shake.
This method works great for both regular and sweet potato fries. It offers a quick, healthier option when you need fries in your life (which is always).
For more details on frying, see this homemade french fries recipe featuring double frying.
