Craving fries that are golden, crunchy on the outside, yet perfectly fluffy inside? You’ve got to try this Crispy Homemade French Fries Recipe I swear by. It’s the game-changing method from Kenji López-Alt that brings the best fries you can make right in your kitchen.

A white bowl lined with white paper holds a pile of golden-yellow French fries with a crispy texture. On top and scattered throughout the fries are small green herb flakes, giving a fresh look. Two fresh rosemary sprigs with dark green, needle-like leaves rest on top of the fries. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Top Tip
How to Serve Crispy Homemade French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade French Fries Recipe

Why You'll Love This Recipe

From my first try, I knew this was a keeper. These fries don’t just look amazing — they stay crispy even after cooling, which pretty much changed the fry game for me. Here’s why I’m so enthusiastic about sharing this with you:

Unbeatable Crispness: Thanks to a unique blanching step in vinegar water plus double frying, these fries get extra crunch that lasts.
Perfectly Fluffy Inside: Using starchy potatoes and the right technique ensures that soft, melt-in-your-mouth center every time.
Easy Enough to Make at Home: No fancy equipment or mystery ingredients — just straightforward steps you can easily follow.
Deliciously Versatile: Season them however you like, from simple sea salt flakes to rosemary or even nori salt for a fun twist.

Ingredients & Why They Work

Picking the right ingredients goes a long way here. I always recommend grabbing floury, starchy potatoes for that crisp-and-fluffy combo. Plus, using a splash of white vinegar and kosher salt in a simmer bath really sets this recipe apart, keeping the fries from turning mushy.

Flat lay of three large brushed Russet potatoes with rough brown skin, a small white ceramic bowl of clear white distilled vinegar, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl filled with golden canola oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Floury varieties like Russet, Maris Piper, or Sebago work best to give the fries their crispy exterior and fluffy interior.
White Vinegar: Helps break down surface starches during simmering, preventing the fries from going soggy.
Kosher Salt: Used in the water bath to season the fries subtly and pull excess starch.
Canola or Vegetable Oil: A neutral oil with a high smoke point is ideal for frying these beauties safely and evenly.
Seasoning Options: From simple salt to shaker fries seasoning, rosemary, or nori salt — choose your flavor adventure!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Homemade French Fries Recipe is in its versatility. Once you nail the technique, you can get creative with flavors and seasonings to suit your mood or meal perfectly.

Herb Infused Oil: Try adding a sprig of rosemary or some crushed garlic cloves to your oil as it heats for a subtle aromatic twist. I love how this lifts the flavor without overpowering the fries.
Spicy Kick: Sprinkle a mix of smoked paprika, chili powder, and a pinch of cayenne after frying for fries that pack a punch. Perfect for game day snacks!
Cheesy Delight: Toss your fries with finely grated Parmesan and chopped parsley while hot. It adds a savory, cheesy layer everyone raves about.
Seaweed Lover’s: For a unique umami hit, sprinkle with nori salt—thin crushed dried seaweed mixed with salt. It’s a Japanese-inspired twist that’s surprisingly addictive.
Vegan & Gluten-Free Friendly: This recipe is naturally vegan and gluten-free, just be sure to use oil and seasonings free from any non-vegan additives.

Step-by-Step: How I Make Crispy Homemade French Fries Recipe

A juicy burger with a shiny toasted sesame seed bun on top, a layer of melted orange cheese dripping over a thick, brown beef patty, fresh green lettuce at the bottom, all stacked inside the bun. Next to the burger is a pile of thin, golden French fries sprinkled with coarse salt, placed on a white plate. The whole scene sits on a white marbled surface with a soft, warm light shining on the food. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Cut the Potatoes

Start by peeling your starchy potatoes—Russet, Maris Piper, or Sebago work best. Then cut them into 6 mm (about ¼ inch) thick fries. I prefer using a serrated knife because it roughs up the surface just enough to help the fries get extra crispy. Keep the cut fries submerged in a big bowl of cold water to prevent browning as you work through all the potatoes.

Step 2: Rinse to Remove Surface Starch

Once all your fries are cut, transfer them to a colander and rinse under cool running water for 15 to 20 seconds. This quick rinse washes away loose surface starch that can otherwise cause your fries to stick together or become gummy.

Step 3: Simmer in Vinegar and Salt Water

This is a crucial step adapted from Kenji López-Alt’s method. Place your fries in a large pot with 2 liters of cold water, 2 tablespoons white distilled vinegar, and 1 tablespoon kosher salt (or 2 teaspoons table salt if that’s what you have). Bring the water to a boil over high heat, then immediately lower the heat so the water is just gently rippling—not a full rolling boil. Simmer the fries for exactly 10 minutes. This helps strip excess sugar and starch, preventing premature browning and mushiness.

Step 4: Drain and Steam Dry

Carefully remove the fries with a slotted spoon, being gentle to avoid breaking them, and place them in a colander. Then spread them out evenly on two trays lined with clean tea towels. Let them steam dry for 5 minutes. This drying process helps eliminate excess moisture, which is key to getting your fries crispy.

Step 5: Prepare the Frying Oil and First Fry

Pour about 3 cm (1.2 inches) of canola or vegetable oil into a pot that’s at least 10 cm (4 inches) tall. This ensures plenty of space above the oil for safe frying without spills or overflows. Heat the oil over medium-high heat until it reaches 205°C (400°F). Separate your fries into three batches. To reduce oil bubbling, add each batch’s fries in thirds with a 10-second pause between additions. Fry each batch for 50 seconds, stirring gently once or twice. The fries will still look pale and soft at this stage. Remove them using a slotted spoon and spread out on paper towel-lined trays.

Step 6: Cool for Perfect Crispness

Let your fries cool for 30 minutes at room temperature. This pause allows residual steam to escape, which is essential for achieving that crunchy exterior and fluffy interior.

Step 7: Second Fry for Golden Perfection

Reheat the oil to 205°C (400°F). Fry half your cooled fries for 4 minutes, stirring twice to ensure even browning. They should turn a gorgeous golden brown with irresistible crisp edges. Remove them to a paper towel-lined bowl to drain excess oil. Repeat with the remaining fries.

Step 8: Season and Serve Immediately

Sprinkle your fries generously with salt or your chosen seasoning while they’re still hot so the flavors stick beautifully. Toss gently to combine, then dive in! The brilliance of this recipe is that your fries will remain crispy even after cooling, perfect if you have hungry family or friends who want to snack over time.

Top Tip

Getting that perfect crunch on your Crispy Homemade French Fries Recipe isn’t just about frying—it’s about technique and a few little secrets that make all the difference.

Pause Between Frying Batches: From my experience, waiting 10 seconds before adding the next third of fries during the first fry reduces oil bubbling and keeps the fries intact instead of breaking apart.
Use a Serrated Knife: I learned that cutting fries with a serrated knife creates a rougher surface which crisps up better—though not absolutely necessary, it does give an edge in texture.
Don’t Skip the Vinegar Simmer: This simple step removes excess starch and prevents mushiness, helping fries keep their shape and crispiness even after cooling.
Allow Fries to Cool Properly: Giving the fries a 30-minute cooling rest lets residual steam escape, which is a game changer for maintaining crispness later.

How to Serve Crispy Homemade French Fries Recipe

A close-up image of a woman's hand holding a silver knife slicing light yellow potato sticks on a beige cutting board. On the right side, there is a small pile of evenly cut potato sticks with smooth edges. The texture of the potato is firm and smooth, with the knife positioned vertically, slicing the potato into thin pieces. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

After frying, try sprinkling your fries with classic sea salt flakes for that satisfying crunch. For a bit of flair, rosemary salt or shaker fries seasoning bring herbal and umami notes that elevate the flavor. Feeling adventurous? Nori salt adds a subtle oceanic hint that's truly unique.

Side Dishes

These crispy fries shine as a side to classic burgers or grilled chicken. They also pair beautifully with steak, juicy sandwiches, or loaded with chili and melted cheese for a comforting treat. Don’t forget sauces like garlic aioli, ketchup, or even a tangy vinegar dip to round out the experience.

Make Ahead and Storage

Storing Leftovers

Once cooked, store any leftover fries in an airtight container in the fridge. They’re best enjoyed within 1 to 2 days to maintain as much crispiness as possible, though the method here helps them stay crisp longer than typical fries.

Freezing

If you want to save fries for even longer, freeze them after the first fry. Spread the fries in a single layer on a tray and freeze solid. Then transfer them to a ziplock bag or container. When ready, freezers-to-fryer is easy—you just fry from frozen for 4 and a half minutes during the second fry stage.

Reheating

To bring leftover fries back to life and recapture their crispiness, flash-fry them for 30 seconds to 1 minute in hot oil at 205°C / 400°F. This quick reheat step refreshes their crunch without drying out the inside.

Frequently Asked Questions:

What type of potatoes are best for this recipe?

Floury or starchy potatoes like Russet, Maris Piper, or Sebago work best for crispy, fluffy fries. Waxy potatoes won’t achieve the same crispiness.

Why do I need to simmer fries in vinegar water?

The vinegar and salt water simmer removes excess surface starch and sugar, which prevents fries from browning too fast and keeps them from becoming mushy.

Can I skip the double frying step?

Double frying is key to achieving that golden, crispy exterior while keeping the inside fluffy. Skipping it usually means less crispy fries.

How do I keep fries crispy after they cool down?

This recipe’s blanching, drying, and double frying technique ensures fries stay crispy even after cooling by removing excess moisture and starch and allowing steam to escape before the final fry.

Final Thoughts

Making Crispy Homemade French Fries Recipe from scratch might seem a bit time-consuming, but trust me—it’s worth every minute. With each golden, crunchy batch, you’ll know you’ve unlocked the secret to fries that don’t just taste incredible but keep that satisfying crunch long after they’re served. So roll up your sleeves, have fun frying, and enjoy the kind of fries that make every meal a little celebration.