15 Tips to Make Better Homemade French Fries

Who can resist a crispy, golden-brown french fry? They’re the ultimate comfort food “” salty, satisfying, and utterly delicious.

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But let’s be honest: making great fries at home can be tricky. Too often, we end up with limp, greasy, or bland results that just don’t hit the spot.

If you’re tired of lackluster fries and want to create restaurant-quality versions right in your kitchen, you’re in the right place. From picking the best potatoes to mastering frying techniques, we’ll cover everything you need to know to whip up perfectly crispy and flavorful fries every single time.

How to Make the Best French Fries

Tip 1: Choose the Right Potatoes

For the crispiest results, go for starchy potatoes like Russets or Yukon Golds. They have a high starch content, which helps them crisp up beautifully when fried. Be sure to steer clear of waxy potatoes like reds or new potatoes, as they tend to yield softer fries.

Tip 2: Cut Your Potatoes Like a Pro

How you cut your potatoes makes a big difference in texture. Aim for long, thin strips about 1/4 to 1/2 inch thick. A sharp knife or a dedicated french fry cutter can help you achieve even cuts. Remember, thinner fries will always win when it comes to crispiness!

Tip 3: Soak Those Potatoes

After cutting your potatoes, soak them in cold water for at least 30 minutes “” or even longer if you have the time. This step removes excess starch, preventing the fries from sticking together and turning soggy. Once soaked, drain and pat them completely dry before frying.

Tip 4: Master the Double Fry Technique

Want fries that are crispy on the outside and fluffy on the inside? The secret lies in double frying. Start by frying the potatoes at a lower temperature (around 325°F) for about 5-7 minutes until they’re tender but not browned.

Let them cool completely before frying again at a higher temperature (375°F) for an additional 2-3 minutes until they reach that perfect golden brown. Trust us; this two-step process is worth it!

Tip 5: Pick the Right Oil

The oil you choose for frying can significantly impact flavor and texture. Go for high-heat oils like peanut, vegetable, or canola oil. Avoid using olive oil, as it has a low smoke point and can change the taste of your fries. And keep an eye on that oil temperature “” it should be between 325°F and 375°F for optimal frying.

Peanut oil adds a wonderful flavor. And it should be safe for people with peanut allergies to consume. But it’s always wise to check with guests first.

Tip 6: Fry in Small Batches

It’s tempting to throw all your fries into the oil at once, but resist that urge! Frying in small batches keeps the oil temperature steady and allows each fry to cook evenly. Overcrowding can lead to greasy, soggy fries “” no one wants that!

Tip 7: Season While Hot

Don’t skimp on seasoning! As soon as your fries come out of the oil, salt them generously while they’re still hot. The heat helps the seasonings stick better, ensuring every bite is delicious..

This is also a great time to experiment with other seasonings like garlic powder or paprika for an extra kick of flavor.

Tip 8: Drain and Blot

After frying, transfer your fries to a paper towel-lined plate or baking sheet using a slotted spoon or tongs. This will help drain excess oil and keep them crispy. You can even give them a gentle blot with additional paper towels if you want to remove any lingering oil.

Tip 9: Let Them Rest

As tempting as it may be to dig into those hot fries right away, let them rest for 2-3 minutes after frying. This brief pause allows the interior to firm up while giving the exterior a chance to crisp even further. Trust us; patience pays off!

Tip 10: Never Freeze Potatoes

You probably already know this one, but never freeze potatoes. Always store them in a cool area of your home, like a basement or garage. Freezing them turns them sweet.

Tip 11: Experiment with Seasoning

While salt is essential, don’t be afraid to get creative with your seasoning blends! Try adding herbs, spices, or even cheese powder for a unique twist on classic fries.

Herbs de provence and Cajun or Creole seasoning blends can be surprisingly delicious on french fries.

Tip 12: Don’t Skimp on Oil

Go ahead and pour quite a lot of oil into the pot you’re using. Most of this oil will not end up in the fries, and can even be stored and re-used at a later date. It’s just that you need a lot of the fatty liquid to get the fries to cook up right.

Tip 13: Heat the Oil to No More Than 350 Degrees

If your oil starts smoking, it’s turning into trans-fat. Keeping it at 350 usually prevents that from happening. If you see any smoking, just turn them down a little more. They’ll still cook nicely.

Tip 14: Consider Twice Frying

Some people swear by frying them twice. In this method, tou cook each little batch of fries until they’re just barely golden, and take them out to dry.

After you’ve cooked all batches that way, put them in again until they’re nice and golden/brown (however brown you like them). I’ve always been very happy with the results of just frying them once, but why not try both approaches and see what you prefer?

Tip 15: Enjoy Fresh and Hot

Finally, serve your fries fresh and hot out of the fryer! They’re best enjoyed immediately when they’re at their crispiest and most flavorful.