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.
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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.
- 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!
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
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
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:
Floury or starchy potatoes like Russet, Maris Piper, or Sebago work best for crispy, fluffy fries. Waxy potatoes won’t achieve the same crispiness.
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.
Double frying is key to achieving that golden, crispy exterior while keeping the inside fluffy. Skipping it usually means less crispy fries.
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.
Print
Crispy Homemade French Fries Recipe
- Prep Time: 10 minutes
- Cooling Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Western
- Diet: Vegetarian
Description
This recipe delivers perfectly crispy homemade French fries that stay crisp even after cooling. Adapted from Kenji López-Alt's groundbreaking method, it involves blanching the fries in a vinegar and salt water bath, drying, and double frying for ultimate crunch and fluffiness inside. Using starchy potatoes and a careful frying technique ensures fries turn out golden, crispy, and full of flavor.
Ingredients
Main Ingredients
- 1 kg potatoes (floury variety such as Russet, Maris Piper, or Sebago)
- 2 tablespoon white vinegar
- 1 tablespoon kosher salt (or 2 teaspoon table salt)
- 1 litre canola or vegetable oil
Seasoning Options
- Salt (table salt or sea salt flakes)
- Shaker fries seasoning
- Rosemary salt
- Nori salt (optional)
Instructions
- Peel and Cut Potatoes: Peel the potatoes and cut into 6 mm / ¼ inch thick French fries using a serrated knife for a rougher surface that crisps better. Keep cut fries submerged in water to prevent browning while cutting.
- Rinse Fries: Transfer fries to a colander and rinse under tap water for 15 to 20 seconds to remove surface starch.
- Simmer Fries: Place fries in a large pot with 2 liters of cold water, vinegar, and salt. Bring to a boil over high heat, then reduce heat to low so the water gently ripples without boiling vigorously. Simmer for 10 minutes to remove excess sugar from the surface.
- Drain and Dry Fries: Carefully remove fries with a slotted spoon to a colander without tipping to avoid breaking. Spread fries on two tea towel-lined trays and leave to steam dry for 5 minutes.
- Prepare Oil: Pour 3 cm / 1.2 inch of oil into a pot at least 10 cm / 4 inches tall, allowing at least 7 cm / 3 inches from oil surface to pot rim for safety and bubbling space.
- First Fry: Separate fries into three batches. Heat oil to 205°C / 400°F over medium-high heat. Lower one third of batch 1 fries into the hot oil using a slotted spoon, wait 10 seconds, add next third, wait another 10 seconds, then add final third. Fry for 50 seconds, moving them once or twice. Remove and layer on paper towel-lined trays. Repeat for batches 2 and 3.
- Cool Fries: Let fries cool for 30 minutes to allow residual steam to escape, which will improve crispness.
- Second Fry: Heat oil again to 205°C / 400°F. Fry half the cooled fries for 4 minutes until golden brown and crispy, stirring twice. Drain in a paper towel-lined bowl. Repeat with the remaining fries.
- Season and Serve: Sprinkle fries with your preferred seasoning or salt. Toss gently and serve immediately. Fries remain crispy even when cooled.
Notes
- Use starchy or floury potatoes for crispy fries with fluffy insides. Waxy potatoes yield less crisp results.
- White distilled vinegar helps prevent fries from becoming mushy by removing excess starch during simmering.
- If only table salt is available, use 2 teaspoons instead of 1 tablespoon kosher salt for the simmering water.
- Serrated knives create a rough surface on fries which enhances crispiness but aren’t mandatory for excellent results.
- Simmer on low heat with gentle rippling, not a rolling boil, to prevent fries from breaking apart during cooking.
- Choose a pot size that allows at least 7 cm headspace above the oil surface to avoid dangerous bubbling.
- Pause 10 seconds between adding portions of fries during the first fry to reduce excessive bubbling of the oil.
- Season fries after frying as they already contain some salt from the water bath; adjust seasoning to taste.
- For large batches, flash-fry earlier batches for 30 seconds to 1 minute to reheat.
- Fries can be frozen after the first fry by spreading on a tray to freeze, then stored in bags. Cook from frozen for 4 and a half minutes during the second fry.
Nutrition
- Serving Size: 1 serving (about 250 g fries)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
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