When you think of comfort food, few dishes are as universally loved as French fries. Crispy on the outside, fluffy on the inside, and perfectly golden brown, French fries are more than just a side dish; they are a guilty pleasure, a snack, and sometimes even the star of the plate.
In this guide, you will learn how to make French fries from scratch at home with simple ingredients, step-by-step instructions, and tips to make them restaurant-quality.
What Are French Fries?
French fries, also known as chips (in the UK) or pommes frites (in French), are long, thin pieces of potato that are deep-fried until crisp.
They originated in Belgium and France and have since become a global favorite.
Despite their name, French fries are not uniquely French, but the technique of frying potatoes was popularized in France, hence the name.
Ingredients You Will Need
You only need a few basic ingredients to make French fries:
- 4 large Russet potatoes
- Vegetable oil (canola, sunflower, or peanut oil)
- Salt (to taste)
- Optional spices: paprika, garlic powder, black pepper, or herbs like rosemary
Choosing the Right Potatoes
The type of potato you use makes a huge difference.
Avoid waxy potatoes like red or fingerling; they hold too much moisture and don’t crisp up well.
Best potatoes for French fries:
- Russet potatoes – High in starch and low in moisture, they yield the crispiest fries.
- Yukon Golds – Creamier and slightly sweeter, good for a softer fry.
Preparing the Potatoes
Step 1: Wash and peel. Peel your potatoes (optional, if you like skin-on fries), and rinse them under cold water.
Step 2: Cut into sticks. Use a sharp knife or a mandoline slicer. Aim for fries about 1/4 to 1/2 inch thick for even cooking.
Step 3: Soak in water. Place the cut potatoes in a bowl of cold water for at least 30 minutes (or up to 24 hours in the fridge). This removes excess starch and prevents the fries from sticking together.
Step 4: Dry thoroughly. Pat the fries dry using a clean towel or paper towels. Moisture causes splattering and soggy fries.
The Double-Fry Method (Secret to Crispy Fries)
The double-frying technique is what separates homemade fries from fast food.
First Fry (Blanching):
- Heat oil to 300°F (150°C).
- Fry the potatoes in small batches for 4–5 minutes.
- Remove and drain on paper towels. They should be soft and pale, not brown.
Second Fry (Crisping):
- Increase oil temperature to 375°F (190°C).
- Fry the blanched potatoes again for 2–4 minutes until golden and crispy.
- Drain, season with salt immediately, and serve.
Alternative Cooking Methods
Air Fryer French Fries
If you prefer a healthier option:
- Toss dried fries in 1 tablespoon of oil and season.
- Air fry at 375°F (190°C) for 15–20 minutes, shaking halfway through.
- Crispy and golden with minimal oil!
Baked French Fries
Oven-baking works too:
- Preheat oven to 425°F (220°C).
- Spread oiled and seasoned fries on a baking sheet in a single layer.
- Bake for 25–35 minutes, flipping halfway through.
Seasoning and Serving Ideas
Classic salt is always a hit, but you can get creative:
- Garlic parmesan: Toss with grated parmesan and garlic powder
- Spicy Cajun: Add paprika, cayenne, and black pepper
- Truffle fries: Drizzle with truffle oil and sprinkle with sea salt
Dipping Sauces
- Ketchup
- Garlic aioli
- Spicy mayo
- Cheese sauce
- Honey mustard
Troubleshooting Common Mistakes
Fries are soggy: Likely due to excess moisture or frying at too low a temperature.
Fries are too dark or burnt: Oil too hot or over-fried in the second round.
Fries are undercooked inside: Skip soaking or rushed the first fry.
Fries stick together: Didn’t soak or dry them well before frying.
Storing and Reheating
Storage
- Let fries cool completely.
- Store in an airtight container in the fridge for up to 3 days.
Reheating
- Oven: Bake at 400°F (200°C) for 5–10 minutes.
- Air fryer: 3–5 minutes at 375°F.
- Avoid microwaving; fries turn soggy.