How to Make the Perfect Classic French Fries Recipe – Crispy
French fries are a universally loved snack, enjoyed by people of all ages. Whether served as a side dish to burgers, sandwiches, or eaten alone with your favorite dipping sauces, crispy and golden French fries never fail to satisfy cravings. This classic French fries recipe will guide you through the process of making restaurant-quality fries right at home. From choosing the right potatoes to mastering the perfect frying technique, this step-by-step guide ensures crispy, golden fries every time.
Prep Time: 15 minutes
Active Time: 25 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
Cuisines: American, French
Course: Side dish, Snack
Servings: 4
Calories: 365 kcal per serving
Equipment Needed:
- Large bowl
- Cutting board
- Sharp knife
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
- Large baking sheet
- Thermometer (optional)
Ingredients:
- 4 large Russet potatoes
- 4 cups cold water
- 1 quart vegetable oil (for frying)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
Instructions:
- Prepare the Potatoes:
- Wash and peel the potatoes (peeling is optional for a rustic look).
- Cut the potatoes into evenly sized matchsticks, about 1/4 inch thick.
- Soak the Potatoes:
- Place the cut potatoes in a large bowl of cold water. This removes excess starch, which helps achieve crispier fries.
- Let the potatoes soak for at least 30 minutes (or up to 2 hours for extra crispiness).
- Dry the Potatoes:
- Drain the soaked potatoes and spread them on a clean kitchen towel or paper towels.
- Pat them dry completely to prevent oil splattering during frying.
- Heat the Oil:
- In a deep fryer or heavy-bottomed pot, heat vegetable oil to 325°F (163°C). Use a thermometer for accuracy.
- First Frying (Blanching):
- Fry the potatoes in small batches for about 3-4 minutes, until they become soft but not browned.
- Remove them with a slotted spoon and place on a paper towel-lined baking sheet to drain.
- Let them cool for about 10 minutes before the second frying.
- Second Frying (Crisping Up):
- Increase the oil temperature to 375°F (190°C).
- Fry the blanched potatoes in small batches for another 3-4 minutes until they turn golden brown and crispy.
- Remove and drain on fresh paper towels.
- Season and Serve:
- Immediately season with salt and other optional seasonings like black pepper, garlic powder, or paprika.
- Serve hot with ketchup, mayo, or your favorite dipping sauces.
Nutrition Information (Per Serving):
- Calories: 365 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 2.5g
- Fiber: 4g
- Sugar: 2g
- Sodium: 300mg
Tips for the Best Classic French Fries Recipe:
- Choose the Right Potatoes: Russet potatoes are the best choice because they have a high starch content, making them ideal for frying.
- Double Frying is Key: The first fry cooks the inside, and the second fry crisps the outside.
- Don’t Overcrowd the Oil: Fry in small batches to maintain oil temperature and ensure even cooking.
- Use Fresh Oil: Old oil can affect the flavor and texture of the fries.
- Season Immediately: Adding salt right after frying helps it stick better to the fries.
Enjoy your homemade French fries, perfectly crispy and golden every time!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.