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.

A white bowl lined with a white cloth holds a pile of golden-brown French fries. The fries are thin and crispy, seasoned lightly with green herb flakes scattered evenly on top. Two small sprigs of fresh rosemary, dark green in color, rest over the fries, adding a fresh touch. The bowl is set against a white marbled background, making the warm color of the fries stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Top Tip
How to Serve Crispy Homemade French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade French Fries Recipe

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.

Flat lay of three whole unpeeled floury potatoes with a rough natural skin, a small white ceramic bowl filled with clear white vinegar, a small white ceramic bowl of coarse kosher salt crystals, and a deep white ceramic bowl containing golden vegetable oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up of a cheeseburger and fries on a white plate placed on a white marbled surface. The cheeseburger has four main layers: the top layer is a shiny golden-brown bun with sesame seeds, below it is melted yellow cheese dripping over a dark, cooked beef patty. Under the patty, there are fresh green lettuce leaves sitting on the bottom golden bun. Next to the burger, there is a large pile of thin, golden fries with a light sheen and some salt sprinkled on them. The background is softly blurred with warm brown tones, and the lighting highlights the textures of the bun and fries. Photo taken with an iphone --ar 2:3 --v 7

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

A close-up image shows a woman's hand holding a sharp knife, slicing peeled potatoes into thick sticks on a light cutting board. On the right side, there is a small pile of cut potato sticks with a pale yellow color and smooth texture. The background is a white marbled surface, keeping the focus on the potatoes and the slicing action. photo taken with an iphone --ar 2:3 --v 7

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:

Why do you simmer the fries instead of boiling?

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.

Can I use waxy potatoes instead of floury ones?

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.

Why is vinegar added to the blanching water?

White vinegar helps remove excess surface starch from the potatoes, preventing them from becoming mushy during cooking and ensuring a crispier final fry.

How do I know when the oil is at the right temperature?

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!