There’s just something undeniably satisfying about a hot batch of fries that stay crispy long after they hit the plate. That’s why this Crispy Homemade French Fries Recipe quickly became my go-to for when I want those golden, crunchy fries with fluffy insides—just like your favorite fast food, but better.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve tried making French fries at home only to have them turn limp or soggy as they cooled. This method, inspired by Kenji López-Alt’s genius approach from The Food Lab, is a game changer—double frying mixed with a clever vinegar water blanch guarantees fries crisp to the last bite.
- Perfectly Crispy Texture: The vinegar bath and double fry technique give you fries that are crunchy outside and airy inside.
- Stay-Crisp Even When Cool: No more soggy fries once they’ve sat for a bit; they hold up beautifully.
- Simple Ingredients: Just potatoes, vinegar, salt, and oil—you probably have everything already on hand.
- Customizable Seasonings: From classic sea salt to rosemary or nori salt, you pick the flavor that fits your mood.
Ingredients & Why They Work
To nail these perfect fries, it’s all about the right potatoes and a few simple pantry staples. Choosing the right type of potato and vinegar really makes a difference to get that unbeatable crunch and fluffy inside.
- Potatoes: Floury or starchy varieties like Russet or Maris Piper are key to getting fries that turn out crisp and fluffy instead of waxy or soggy.
- White vinegar: Just a splash in the blanching water helps remove excess starch and keeps the fries from getting mushy.
- Kosher salt: We use this for both blanching and seasoning—it seasons well without being too harsh.
- Canola or vegetable oil: A neutral oil with a high smoke point is perfect for double frying without imparting any unwanted flavors.
- Seasonings (optional): Whether you like classic sea salt flakes, shaker fries seasoning, rosemary salt, or even nori salt, you can customize these fries just the way you love.
Make It Your Way
One of the best parts about this Crispy Homemade French Fries Recipe is how easy it is to tweak flavors and make them uniquely yours. Whether you want to keep it classic with simple sea salt or experiment with bold seasonings, there’s room to get creative!
- Classic Salted: My personal favorite for a straightforward, crunchy snack. Sea salt flakes add a lovely crunch.
- Rosemary Salt: Adding rosemary salt gives the fries a fragrant, herbaceous edge—perfect when paired with a garlic aioli dip.
- Nori Salt: This one’s a recent discovery and it brings a subtle umami flavor, making the fries feel a bit gourmet and special.
- Shaker Fries Seasoning: Perfect if you love a zesty kick. Try it with a smoky paprika blend for a tasty twist.
- Dietary Variations: For a lower-sodium option, reduce the salt after frying or switch to a no-salt seasoning mix.
- Seasonal Ideas: Sprinkle with truffle salt for a luxurious treat or toss with freshly chopped parsley and parmesan for a fresh, Italian-inspired snack.
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Step 1: Peel and Slice for Perfect Thickness
Start by peeling your potatoes and slicing them into 6 mm (¼ inch) thick fries. I like using a serrated knife because it roughens the surface a bit, which helps the fries get extra crispy. Keep the cut fries submerged in water as you go to prevent browning—no soaking is needed beyond this.
Step 2: Rinse and Simmer to Remove Excess Starch
Rinse the fries under cold water for 15 to 20 seconds to wash off extra starch. Then, place them in a large pot with 2 litres of cold tap water, 2 tablespoon white vinegar, and 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce the heat immediately to maintain a gentle ripple—no bubbles! Simmer like this for 10 minutes. This step is crucial for crispiness because it leaches surface sugars that would burn.
Step 3: Drain and Steam-Dry Your Fries
Carefully remove the fries with a slotted spoon to a colander—don’t dump them or they might break. Then spread them out on two trays lined with clean tea towels to steam dry for 5 minutes. This removes surface moisture, helping them fry up crispier.
Step 4: First Fry at 205°C (400°F) – The Gentle Introduction
Pour canola or vegetable oil to a depth of 3 cm (1.2 inches) in a tall pot (at least 10 cm/4" high to be safe, with 7 cm headroom). Heat the oil to 205°C (400°F). Separate your fries into three batches. Lower one-third of the first batch into the hot oil, then wait 10 seconds before adding the next third, and another 10 seconds before the last third—this prevents violent bubbling. Fry for 50 seconds, gently move the fries once or twice, then remove them to paper towels. They’ll look pale and floppy—that’s perfect.
Step 5: Repeat First Fry for All Batches
Repeat the first frying step for batches two and three, making sure the oil’s temperature returns to 205°C (400°F) before each batch. This keeps your fries cooking evenly and crisply.
Step 6: Cool for 30 Minutes – The Wait Is Worth It
After frying all batches once, spread out the fries on trays and let them cool for 30 minutes. This cooling step is key to developing their crispy interior and exterior.
Step 7: Second Fry at 205°C (400°F) – Crisp to Golden Perfection
Heat your oil back up to 205°C (400°F). Fry half the fries for 4 minutes, stirring twice so they brown evenly. They should turn a gorgeous golden brown and get wonderfully crunchy. Drain the fries on paper towels lined in a large bowl, then repeat with the rest.
Step 8: Season and Serve Immediately
Sprinkle your fries with table salt, sea salt flakes, or your chosen seasoning. Toss well to coat each fry evenly. And voilà! Fries that stay crispy even when cooled—a homemade delight that beats fast food any day.
Top Tip
Mastering the art of crispy homemade fries is all about technique and a few insider tricks. These tips will help you get that irresistible crunch and fluffy center every time!
- Double Frying Magic: Resist the urge to skip the two-stage frying. The first fry cooks the potato through gently, and the second fry crisps up the exterior perfectly.
- Vinegar Water Blanch: Using vinegar in the blanching water is a game-changer. It removes starch and helps prevent the fries from turning mushy during that 10-minute simmer.
- Patience with Drying: Don’t rush drying the fries after blanching. Spreading them out on towels and letting them steam dry for 5 minutes ensures less moisture, which means crispier fries!
- Slow Oil Addition: When lowering fries into the hot oil for the first fry, add them in thirds with 10-second pauses. This minimizes dangerous oil bubbling and keeps fries intact.
How to Serve Crispy Homemade French Fries Recipe
Garnishes
The beauty of these crispy fries is that they pair well with a wide range of garnishes. Classic sea salt flakes are simple and elegant. For a twist, try rosemary salt to add a fragrant herbal aroma or shaker fries seasoning for a zesty kick. Nori salt brings a lovely umami flavor that’s a fun surprise if you want to shake things up.
Side Dishes
Serve your crispy fries alongside juicy burgers, crispy fried chicken, or a fresh garden salad for a lighter option. They also make a fantastic side for steak or grilled fish. Whatever you choose, these fries will elevate your meal with their perfect crunch and fluffy interior.
Make Ahead and Storage
Storing Leftovers
If you have leftover fries, store them in an airtight container in the refrigerator and enjoy within 2 days for the best texture and flavor. Reheating properly helps retain crispiness (see below).
Freezing
These fries freeze beautifully after the first fry. Spread them out on a tray until frozen solid, then transfer them to a sealed container or ziplock bag. This way, you can always have crispy fries on hand. When you're ready, cook them from frozen for 4 ½ minutes to finish frying to crispy perfection.
Reheating
To bring leftover fries back to life, reheat in a hot oven or air fryer until the exterior crisps back up. Avoid the microwave as it tends to make fries soggy. For large batches, flash-frying earlier batches for 30 seconds to 1 minute also works well to reheat.
Frequently Asked Questions:
Simmering at a gentle ripple avoids breaking the fries and gently removes surface sugars that cause fries to burn prematurely. Boiling bubbles are too aggressive and can cause fries to disintegrate or cook unevenly.
Waxy potatoes tend to hold more moisture and don’t crisp up as well as floury varieties like Russet or Maris Piper. For best crispy results, stick to floury or starchy potatoes.
White vinegar helps remove excess surface starch from the potatoes, preventing them from becoming mushy during cooking and ensuring a crispier final fry.
Use a reliable kitchen thermometer to measure the oil temperature at 205°C (400°F) before frying. Maintaining this temperature is key for perfect fries. If you don’t have a thermometer, test with a small piece of potato — it should bubble vigorously but not smoke.
Final Thoughts
There’s something truly special about homemade fries done right — those golden crispy edges and fluffy centers are just unbeatable. This Crispy Homemade French Fries Recipe, inspired by Kenji López-Alt’s brilliant technique, lets you bring that restaurant-quality crispiness right to your kitchen. Whether you're serving them up for a family dinner or a crowd, these fries steal the show every time. So grab your favorite potato, follow the method, and get ready to enjoy French fries that are just a little bit magical. Happy frying!
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Crispy Homemade French Fries Recipe
- Prep Time: 10 minutes
- Cooling Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Western
- Diet: Vegetarian
Description
Learn how to make perfect crispy French fries that stay crispy even after cooling. This recipe, adapted from Kenji López-Alt's method in The Food Lab, uses a vinegar water blanch and double frying technique for fries with fluffy insides and a crunchy exterior. Great for homemade fries that rival your favorite fast food!
Ingredients
Main Ingredients
- 1 kg potatoes (floury, e.g. Russet or Maris Piper)
- 2 tablespoon white vinegar
- 1 tablespoon kosher salt
- 1 litre canola or vegetable oil
Seasoning (choose one or more)
- Salt – table salt or sea salt flakes
- Shaker fries seasoning
- Rosemary salt
- Nori salt
Instructions
- Cut: Peel the potatoes. Cut into 6 mm (¼ inch) thick French fries using a serrated knife for better texture. Keep cut fries submerged in water to prevent browning.
- Rinse: Transfer cut fries to a colander and rinse under cold tap water for 15 to 20 seconds to wash off excess starch.
- Simmer: Place fries in a large pot with 2 litres of cold tap water, vinegar, and salt. Bring to a boil over high heat, then immediately reduce heat to low to maintain a gentle ripple without boiling bubbles. Simmer for 10 minutes, then carefully remove fries with a slotted spoon into a colander, avoiding tipping to prevent breakage.
- Dry: Spread fries on two trays lined with tea towels and let steam dry for 5 minutes to remove surface moisture.
- Prepare Oil: Pour oil to a 3 cm (1.2 inch) depth in a pot at least 10 cm (4 inches) tall ensuring 7 cm (3 inches) headroom for safety.
- Fry #1 Batch 1: Heat oil to 205°C (400°F) over medium-high heat. Lower one-third of the first batch of fries into the oil and wait 10 seconds, then add another third, wait 10 seconds more, then add the last third. Fry for 50 seconds while gently moving fries once or twice. Remove with slotted spoon onto paper towels and spread in a single layer. Fries will be pale and floppy.
- Fry #1 Batches 2 and 3: Repeat the first fry step for the remaining two batches, making sure the oil returns to 205°C (400°F) before each batch.
- Cool: Let all fries cool for 30 minutes on trays.
- Fry #2: Heat oil back to 205°C (400°F). Fry half the fries for 4 minutes, stirring twice, until golden brown and crispy. Drain on paper towels lined bowl. Repeat with remaining fries.
- Season and Serve: Sprinkle fries with your choice of salt or seasoning, toss to coat, and serve immediately. Fries remain crispy even when cooled.
Notes
- Use floury or starchy potatoes like Russet or Maris Piper for best crispy texture; waxy potatoes will not crisp well.
- White distilled vinegar helps remove excess starch during blanching to improve crispiness.
- If only table salt is available, use 2 teaspoons instead of 1 tablespoon kosher salt.
- Serrated knives create a rougher cut surface which helps make fries crispier but are not mandatory.
- Simmering at a gentle ripple (not a boil) prevents the fries from breaking while leaching surface sugars that cause burnt crusts.
- A pot with sufficient headroom is important to avoid dangerous oil bubbling and spills.
- The 10-second pauses when adding fries for Fry #1 prevent excessive bubbling and splashing.
- Adjust seasoning after adding salt since fries are partially salted during blanching.
- For large batches, flash-fry earlier batches for 30 seconds to 1 minute to reheat later.
- Fries freeze well after the first fry: freeze spread on trays then store frozen. Cook from frozen for 4 ½ minutes.
Nutrition
- Serving Size: 1 serving (approximately 250 g cooked fries)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
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