French Fries

You deserve French fries that stay crispy long after they hit the plate. But most homemade versions go soft before the meal even starts. Even the popular “soak and double-fry” technique often disappoints.

Here’s the fix: a smarter method built on science, not guesswork. Inspired by Kenji López-Alt’s testing, this version uses two simple but powerful tweaks. First, a serrated knife gives each fry more crunch points. Second, simmering the potatoes in a vinegar-salt solution locks in their structure.

The result? Golden fries that hold their crunch even when cold.

Ingredients Needed

For the base:

• 1 kilogram or 2 pounds of floury potatoes, such as Sebago in Australia, Russet or Idaho in the US, Maris Piper or King Edward in the UK
  Tip: These are high-starch varieties that give the best fluff-to-crunch ratio
• 2 tablespoons of white vinegar
  Helps the potatoes hold their shape during boiling
• 1 tablespoon of cooking salt or kosher salt
  Used in the simmering water for seasoning and structure
• 1 liter or 1 quart of canola or vegetable oil
  Neutral in flavor and good for high-heat frying

For seasoning (choose one):

• Table salt or sea salt flakes
• Shaker-style fries seasoning
• Crushed rosemary mixed with salt
• Nori salt (upcoming option for a savory umami kick)

Use fresh ingredients and avoid waxy potatoes, which can lead to soggy results.

How to Make Homemade French Fries

Before you start:
Set aside about 1 hour total. This includes cutting, simmering, drying, frying, and cooling time.

Step by Step Instructions

1. Peel and cut the potatoes
   Peel all potatoes. Cut them into 6 millimeter or one quarter inch sticks using a serrated knife. The rough edges increase surface area, which leads to more crunch later.
2. Hold in water while cutting
   Place the cut fries into a large bowl of plain water as you work. This stops browning. There is no need for a long soak at this stage.
3. Quick rinse
   Transfer the fries to a colander. Rinse under cold tap water for 15 to 20 seconds. This removes loose surface starch that can cause sticking.
4. Simmer with vinegar and salt
   Add the fries to a large pot with 2 liters or 2 quarts of cold water. Add the vinegar and the salt. Bring to a boil on high heat. Once boiling, lower the heat so the surface gently ripples. Avoid strong bubbling.
   Cook for 10 minutes. The fries should look slightly softened but still hold their shape. Lift them out carefully with a slotted spoon into a colander. Do not pour the pot since the fries can break.
5. Steam dry for 5 minutes
   Spread the fries on two trays lined with clean tea towels. Leave them uncovered for 5 minutes. Steam escaping from the surface helps remove moisture, which supports crisping later.
6. Prepare the oil and pot
   Pour about 3 centimeters or 1.2 inches of oil into a sturdy pot that is at least 10 centimeters or 4 inches tall. The space above the oil matters for safety. You need at least 7 centimeters or 3 inches from oil to the rim to reduce splatter risk.
7. Divide into batches
   Split the fries into three equal batches. Smaller batches keep the oil hot and cook the fries evenly.

Fry One

8. Heat the oil
   Heat the oil to 205 degrees Celsius or 400 degrees Fahrenheit over medium high heat.
9. Add fries in stages
   Lower one third of the first batch into the oil using a slotted spoon. Wait 10 seconds. Add the second third. Wait another 10 seconds. Add the rest of the batch. This pause limits oil overflow and sticking.
10. Fry briefly
    Fry for 50 seconds. Move the fries once or twice so they do not clump. They should look pale and floppy, not browned.
11. Drain
    Remove the fries and spread them in a single layer on trays lined with paper towels.
12. Repeat Fry One
    Bring the oil back to temperature, then repeat with batches two and three.

Cool Down

13. Rest the fries
    Let all fries cool for 30 minutes. This step allows moisture to escape and sets up the final crunch.

Fry Two

14. Prep for draining
    Line a large bowl with paper towels. This makes tossing and draining easier.
15. Final fry
    Heat the oil again to 205 degrees Celsius or 400 degrees Fahrenheit. Fry half the fries for about 4 minutes, stirring twice, until golden and crisp. Transfer to the lined bowl. Repeat with the remaining fries.
16. Season and serve
    Sprinkle with your chosen salt or seasoning. Toss gently and serve right away.

These fries stay crisp even after they cool. For large batches or future meals, see the make ahead tip in the next section.

Pro-Tips for Success

Make ahead with confidence
You can stop after the first fry, let the fries cool completely, then freeze them in a single layer on a tray. Once frozen, transfer to a container or bag. When ready to eat, perform the second fry directly from frozen. This gives you crispy fries on demand without starting from scratch.

Reuse oil smartly
Neutral oils like canola or vegetable can be reused three to four times. Let the oil cool fully, then strain it through a fine mesh sieve or cheesecloth to remove any particles. Store it in a clean, airtight container away from heat or light. Always check for any burnt smell or cloudiness before using it again.

Conclusion

These homemade French fries deliver on the promise. They stay crispy even after cooling, thanks to two small but powerful changes. Using a serrated knife boosts surface crunch. Simmering in vinegar water helps the inside stay fluffy without falling apart.

You get fries that taste just like your favorite restaurant version but made fresh at home. No limp leftovers, no guesswork.

If you tried this recipe, leave a star rating and share your thoughts in the comments. Did you test a new seasoning? Maybe a different fat? Let us know below. And if you loved it, share the recipe with friends on Facebook or save it to Pinterest.

If you want a rich, cheesy dip to serve alongside these fries, this Queso Dip Recipe is an easy and crowd‑pleasing choice.

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