Homemade French Fries

By Jeri Mobley-Arias
October 3, 2024 | Updated on February 6, 2026

The best homemade french fries are made with russet potatoes and a foolproof double-frying method. Served hot and crispy, this technique guarantees the perfect fry every time.

For more delicious fry recipes, try my Loaded Fries and Animal-Style Fries (In-N-Out Copycat) next.

A batch of crispy, golden homemade French fries served with a small dish of ketchup on the side.

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There’s nothing quite like biting into a golden brown, crispy fry that’s perfectly seasoned. I like homemade fries because I can control the texture, and trust me, the double fry method makes all the difference!

The first fry ensures the potato is cooked through, while the second fry gives you that crunchy exterior, just like the restaurant-style fries we all crave. Sure, it takes a bit more effort and a little more clean-up, but it’s worth every minute when you taste the difference. If you’re aiming for fries that are anything but soggy, this method guarantees perfect results every time!

Freshly cooked homemade French fries, lightly salted and paired with a small cup of ketchup.

Why This Recipe Works

Simple Process – With just three basic ingredients—potatoes, oil, and salt—you can whip this recipe up with items you likely already have in your kitchen.
Extra Crispy – Twice-fried french fries come out with a perfect balance of crunch on the outside and a soft, fluffy interior.
Versatile – These fries can be served as a snack, a side dish, or even with your favorite dips. Whether you’re craving a quick bite or pairing them with a meal, they go well with almost anything.

Why Double Fry French Fries?

To get super crispy french fries, you need to fry them twice. First, you fry them at a lower temperature, around 275°F, to soften the potatoes and get rid of extra moisture. Then, you fry them again at a higher temperature, about 350°F, to make the outside crunchy and golden.

This two-step technique helps build a strong, crispy layer that keeps the fries crunchy, even after they’ve cooled a bit. Additionally, you’ll have a terrific balance creamy interior and perfectly crispy exterior.

Tools You’ll Need

Making homemade French fries using russet potatoes.

Best Potatoes for French Fries

I find that russet potatoes make the best french fries. They have more starch, which makes fries crispier on the outside and fluffy inside. However, if you prefer a slightly creamier texture, Yukon gold potatoes are a good substitute. It really comes down to what you like: russets give a classic fry, while Yukon golds have a softer bite.

Ingredients You Will Need for Double Fried French Fries

Here is a breakdown of what you will need to make this homemade fries recipe. For actual measurements, see the recipe card at the end of this post.

Peanut Oil – This oil is perfect for frying because of its high smoke point, helping the fries cook evenly and get super crispy. Make sure you have enough for both frying stages.
Large Russet Potato – These are great for frying due to their high starch content. When cut into ⅓-inch slices, they create that perfect balance of crispy outside and soft inside.
Kosher salt – Adds just the right touch of seasoning. Sprinkle it right after frying while the fries are still hot to help the salt stick.

Sliced potato sticks soaking in a bowl of water to remove excess starch before the double frying process.

How To Make Homemade French Fries

Below is a summary of how to double fry french fries. For a complete and detailed list of steps, see the recipe card at the end of this post.

Cut consistent, pieces for uniform cooking ¼-⅓ inch thick.
Place peeled potatoes in cold water for 30 minute – 1 hour. This helps to remove excess starch.

3. Heat oil to 275°F.

4. Drain potatoes well and transfer to a paper towel-lined plate or baking sheet. Pat completely dry.

Peeled and cut potatoes laid out to dry on a paper towel before frying.

Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to retain 275°F.

Use spider strainer to drain potatoes and transfer to another paper-towel lined baking sheet and allow to cool completely. Try to keep the potatoes from overlapping.

5. Increase the heat to 350°F. Return fries to the oil and cook for 3-4 minutes or until golden brown. Time may vary a little based on thickness of fries.

6. Drain well and transfer to a serving dish. Immediately season to taste with salt. Enjoy!

Sliced potato sticks frying in hot oil during the first fry to ensure even cooking.

Tips and Tricks

Soak the potatoes in cold water. This helps remove excess starch and ensures crispier fries when fried.
Pat the potatoes completely dry before frying. Moisture can cause oil splatters and lead to soggy fries, so make sure they’re fully dry.
Fry in two stages. The first fry at 275°F softens the potatoes, while the second at 350°F crisps them up perfectly.
Avoid overcrowding the pot. Fry in small batches to ensure even cooking and prevent the oil temperature from dropping.
Season immediately after frying. Adding salt right after frying ensures it sticks better to the fries.

Partially fried potato sticks resting on a paper towel after the first round of frying.

How to Serve

These fries are a great side for so many dishes. Serve them alongside Smash Burgers, Adobo Sliders, or Honey Hot Wings for a hearty meal. You can also pair them with a Grilled Cheese for a comforting, cheesy combo. They’re also the frites in Steak Frites. For dipping, go with classic ketchup, or fancy it up with aioli or Horseradish Sauce for a richer flavor.

French fries submerged in hot oil during the second fry to achieve a perfect crisp.

Storage

To store leftover fries, place them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. To reheat, preheat the oven to 400°F and place fries on a hot baking sheet, baking for 5-8 minutes.

Alternatively, pop them in the air fryer. Frozen fries may need a few extra minutes to crisp up.

Double-fried French fries draining on a paper towel after reaching a golden-brown crisp.

Frequently Asked Questions

What is the secret to homemade french fries?

The secret is using the double frying method. This process ensures the fries are crispy on the outside while remaining soft and fluffy inside.

Should I soak potatoes for french fries?

Yes, soaking the potatoes in cold water removes excess starch, which helps achieve crispier fries. It also prevents them from sticking together during frying.

Are McDonald’s fries double fried?

Yes, McDonald’s fries are double fried, but not in the traditional method. They are partially fried and frozen before being shipped to restaurants, where they are fried again in canola oil before serving.

Why are my homemade french fries not crispy?

If you followed the recipe but the fries aren’t crispy, it could be due to excess moisture. Make sure to pat the potatoes completely dry before frying. Also, check that the oil is at the correct temperatures for both frying stages; if the oil is too cool, the fries may turn out soggy.

Freshly fried French fries served with a side of ketchup on a green plate.

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