Homemade Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water to remove dirt. Peel them if you prefer skinless fries; leave skins on for a more rustic fry.

Cut into fries

Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for uniform size so they cook evenly. Pat cut fries briefly with a towel to remove surface moisture before soaking.

Place the cut potato sticks in a large bowl and cover with cold water (about 8 cups). Soak at least 30 minutes and preferably 1–2 hours; for best results, refrigerate and soak up to 24 hours. This removes excess starch and helps achieve crispness.

After soaking, drain the potatoes and rinse them under cold running water until the water runs clear to remove loosened starch.

If you soaked longer than 30 minutes, transfer the fries to an ice bath (cold water + ice) for 10 minutes to firm them up, then drain.

Spread the drained fries on clean kitchen towels or paper towels. Pat thoroughly until they are very dry — moisture prevents crisping.

In a large bowl, toss the dried fries with 2 teaspoons cornstarch and 2 tablespoons neutral oil until they are lightly and evenly coated. The cornstarch helps create a crisp exterior.

Heat oil

Pour about 1 to 1.5 cups frying oil into a heavy-bottomed pot or deep skillet (enough for a 1.5–2 inch / 4–5 cm oil depth). Attach a thermometer and heat the oil to 325°F (160°C) for the first fry.

First fry (blanch)

Working in small batches (do not crowd), fry the fries for 4–6 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain briefly.

Raise temperature

Increase the oil temperature to 375°F (190°C) for the second fry. Allow the oil to come to temperature between batches.

Second fry (crisp)

Return the par-cooked fries to the hot oil in small batches and fry 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain excess oil.

While still hot, sprinkle fries with 1 teaspoon salt, 1 teaspoon black pepper, and the optional garlic powder and smoked paprika if using. Toss gently to coat evenly.

Serve immediately with ketchup, mayonnaise, or your favorite dipping sauce.