French Fries

French Fries

French fries are the kind of food that bring instant joy. They’re golden, crispy, salty, and addictive in the best way. There’s something special about biting into a fry that’s crunchy on the outside and fluffy on the inside. While fast-food fries have their place, nothing beats the taste and satisfaction of making your own at home.

And yes, I mean fried fries. Oven fries and air fryer versions can be great, but sometimes, you want the real deal. Hot oil, sizzling potatoes, and that unmistakable aroma—there’s nothing quite like it. Once you make them from scratch, you’ll see what I mean. It’s not hard, either. It just takes a little time and a few simple tricks.

This recipe keeps things basic but delicious. No need for fancy gear. Just potatoes, oil, and salt. Plus, I’ll show you a few ways to mix it up with seasoning or swaps if you want to get creative. But first, let’s take a quick trip through fry history.

A Brief, Tasty History of French Fries

Despite the name, French fries may not actually be French. Belgium often claims the origin, with stories dating back to the 1600s. Villagers reportedly fried thin slices of potato when rivers froze and fish weren’t available. French soldiers are believed to have encountered the dish during wartime and brought it home.

No matter who made them first, fries spread quickly. In France, they were sold by street vendors in Paris. Later, they made their way to America—possibly with Thomas Jefferson, who served “potatoes served in the French manner” at a White House dinner in the early 1800s.

Over time, they became a staple of American cuisine. Burgers and fries. Steak frites. Poutine in Canada. They’re everywhere now, and for good reason—they’re cheap, easy, and wildly satisfying.

But making them at home? That’s the game-changer.

Ingredients and Substitutions for the Best Fries

You don’t need much. In fact, the shorter the list, the better. Here’s what I use and what you can tweak if needed:

• Potatoes – Russet potatoes are the best choice. They’re starchy, which gives you that fluffy interior. Yukon Golds work too, but they’ll be creamier, not as crisp.
• Oil – Use a high smoke point oil like canola, sunflower, or avocado oil. Avoid olive oil—it’s not made for frying at high temps.
• Salt – Kosher or sea salt is perfect. It sticks better than fine table salt.
• Optional seasonings – Garlic powder, paprika, chili powder, black pepper, or even vegan parmesan if you’re feeling fancy.

That’s all you need. Some people soak their potatoes in vinegar or double-fry them for extra crunch—I’ll cover that in the instructions. But even the most basic version turns out amazing with the right technique.

Now, let’s get into how to make them.

Step-by-Step Instructions for Crispy Perfection

1. Peel and cut the potatoes.
   You can peel them or leave the skin on—it’s up to you. Cut them into even sticks, around ¼ inch thick. Uniform size is key to even cooking.
2. Soak the fries.
   Place the cut fries in a bowl of cold water for at least 30 minutes. This removes excess starch and helps them crisp up. You can soak them for a few hours or even overnight in the fridge.
3. Dry them well.
   After soaking, drain and pat the fries dry with a clean towel. This step is crucial. Wet fries will splatter and steam instead of fry.
4. Heat your oil.
   Pour oil into a deep pot or Dutch oven. Fill it about halfway—never to the top. Heat the oil to 325°F (163°C) for the first fry. A thermometer helps, but you can also test it with a small fry—it should sizzle but not brown too fast.
5. First fry (blanching).
   Fry the potatoes in batches for about 3–5 minutes. They should look pale and soft, not golden yet. Remove and drain on a paper towel-lined tray.
6. Raise the heat.
   Increase the oil temperature to 375°F (190°C) for the second fry.
7. Second fry (crisping).
   Return the fries to the oil in batches. Fry for 2–4 minutes until golden and crispy. Don’t overcrowd the pot. Transfer to a dish or tray and sprinkle with salt immediately.
8. Serve hot.
   Fries are best eaten fresh. Serve them plain or with ketchup, mayo, aioli, or your favorite dip.

That’s it. Yes, it’s a two-step fry, but that’s what gives you that restaurant-style texture. Trust me, it’s worth it.

Your Fry Questions Answered

Why do I have to fry them twice?
Great question. The first fry cooks the potato through. The second fry crisps up the outside without overcooking the inside. It’s how you get fries that are soft in the middle and crunchy on the edges.

Do I really need to soak the potatoes?
You don’t have to, but it makes a big difference. Soaking removes surface starch, which helps prevent soggy fries. If you’re short on time, even a 20-minute soak helps.

Can I reuse the oil?
Yes, if it hasn’t burned. Let it cool completely, then strain out any bits and store in a sealed container. Reuse up to three times for fries or other fried foods.

What’s the best oil for frying?
Canola and sunflower are great options. Avoid low-smoke oils like olive or flaxseed oil—they can burn.

Why are my fries limp?
It’s usually one of two things: the oil wasn’t hot enough, or the fries were too wet going in. Make sure to dry them thoroughly and monitor your oil temp.

Can I season the fries with more than just salt?
Absolutely! Try garlic powder, Cajun seasoning, smoked paprika, rosemary, or even truffle salt. Toss the fries in the seasoning while they’re still hot.

What if I don’t have a thermometer?
Drop in a fry to test. If it bubbles gently, the oil’s ready for the first fry. If it sizzles hard and browns too fast, lower the heat.

Can I make them ahead of time?
You can do the first fry in advance. Let them cool, then refrigerate until ready to do the second fry just before serving.

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Homemade French fries may take a few extra steps, but they’re incredibly satisfying. Once you get the hang of it, you’ll never look at store-bought fries the same way again. Whether you keep them simple or dress them up with spices, they’re always a hit.

So grab some potatoes and heat up that oil—your perfect batch of fries is just a few steps away.

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