Fry

Homemade French Fries (Baked or Fried!) | Family Cuisine

I love french fries! They are the perfect side dish to any meal. But I have found a way to make them even more delicious- fried!

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How to fried french fries

Learn the secret to making the best homemade French fries from russet potatoes right at home! These are easy to make ahead of time and fry or bake in the oven for a quick snack or side dish idea!

Serve these with my nacho cheese sauce OR my 10 minute Brown Gravy to make some Poutine!

Reading: how to fried french fries

Hand dipping crispy homemade french fry into a white bowl of ketchup inside a basket of fries

Want to know the secret on how to make French fries super crispy? Starch and Moisture Removal.

  • How do you remove starch from potatoes? – Soak them in cold water.
  • How do you remove moisture from potatoes? –Cook them twice.

Read on for everything you need to know about making restaurant quality French fries at home, how to store and reheat them, and even how to make them ahead of time!

How to Make Homemade French Fries

1. Slice the potatoes 1/2 inch thick. (A French Fry Cutter makes this easier.)

2. Soak them cold in water for at least an hour or overnight. (Longer = crispier fries)

3. Rinse them twice with cold water and pat the completely dry.

Soaking potatoes in water and then drying them to make homemade french fries.

Lightly boiling sliced potatoes to make homemade french fries.

Read more: Air Fryer Potato Wedges | Family Cuisine

4. Heat oil to 300 degrees. Fry them in about 6 batches for 5-6 minutes. Don’t overcrowd them by placing too many in at a time, they won’t be as crispy. Use a slotted spoon and place on a paper towel.

5. Increase heat to 400 degrees. Fry in batches until golden brown, about 5 minutes.

6. Place them bake on paper towels and sprinkle immediately with salt. Serve with ketchup!

Boiling french fries in vegetable oil and laying them down on a paper towel when golden brown.

Best Potatoes for French Fries

Russet potatoes are ideal. Since they’re dense, they don’t contain as much water inside, which allows them to get extra crispy.

Waxy potatoes are the worst. These include red potatoes, fingerling, and new potatoes. They’re high in moisture, and will actually become hollow when fried as the water evaporates out.

How Many Potatoes Do You Need?

It takes way more potatoes than you think to make French fries. Calculate about 2 large Russet potatoes/person.

Why Soak Potatoes for French Fries?

Soaking potatoes in cold water helps get rid of the starch. Starch makes things crumbly and soft, and we want our fries to be sturdy and crisp.

Soak them for at least one hour, or as long as overnight. The longer you can soak them, the better. Store them in the fridge while they soak.

Why Double Fry?

Frying potatoes twice is the best way to obtain the crispiest result.

Read more: Fried Oreos | Family Cuisine

Why, you ask? After you fry them once, moisture creeps its way back to the top of the French fries, causing them to get soggy. Frying them a second time removes this moisture.

Best Oil Temperature For Frying

  • Fry the potatoes at 300° F for 5-6 minutes, this allows the middle of the potato to cook.
  • Fry them a second time at 400° F degrees so that the outside becomes crispy and golden.

Baking Method

If you prefer to bake these fries:

  • Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry.
  • Toss with up to 1/2 cup vegetable oil and sprinkle with salt and pepper.
  • Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes.
  • Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy.

OR you can try my Crispy Baked Potato Wedges!

Make Ahead Method

If you’re Frying Them:

  • Soak the fries as instructed, dry them completely. Fry them in batches at 360° for 5 minutes. Place on a paper towel. Let them cool and pat them dry.
  • Transfer to a plate/tray and flash freeze them for 40 minutes.
  • Transfer to them to a freezer bag and freeze them for up to 3 months.
  • When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.
  • Transfer to paper towels and season them immediately with salt.

If You’re Baking Them:

  • Soak the the fries in cold water for at least 1 hour or overnight and pat completely dry.
  • Par Cook them in boiling water for 5 minutes. Remove and pat them dry.
  • Transfer to a plate/tray and flash freeze them for 40 minutes.
  • Transfer to them to a freezer bag and freeze them for up to 3 months.
  • When ready to serve, remove them from the freezer and toss with up to 1/2 cup vegetable oil. Sprinkle with salt and pepper.
  • Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes.
  • Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy.
  • Transfer to paper towels and season them immediately with salt.

Tools for This Recipe

(Amazon Affiliate Links)

  • French Fry Potato Cutter
  • Deep Fryer
  • Dutch oven + oil thermometer
  • Slotted Spoon
  • French Fry Serving Baskets (with Checkered Paper Inserts!)

How To Store and Reheat Leftovers

Refrigerating:

  • Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible.
  • To reheat, bake at 350° F for about 10 minutes. They reheat very well.

Freezing:

  • Flash freeze them on a baking sheet or plate until solid, 1 hour or so.
  • Store them in a freezer Ziploc bag in the freezer until ready to eat!
  • Reheat in a preheated 350° F oven until warm and crisp, about 15 minutes or so.

PRO TIP: Make my 10 minute Brown Gravy Recipe and have homemade Poutine with leftover fries!

A pile of crispy, golden brown french fries in a basket sprinkled with salt.

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