Meal Prep · American starters
Classic Crispy French Fries
Dive into the ultimate American starter with perfectly golden, irresistibly crispy homemade French Fries.
Ingredients
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Step-by-step- Peel the potatoes and cut them into 1/4 to 1/2-inch thick sticks. For best results, aim for uniform size.
- Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to several hours, to remove excess starch. This helps achieve crispiness.
- Drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. This step is crucial for preventing oil splatters and ensuring crispiness.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 300°F (150°C). Use a deep-fry thermometer to monitor the temperature.
- Working in batches, carefully add a portion of the potatoes to the hot oil. Fry for 5-7 minutes, or until the fries are soft and slightly cooked through but not browned. This is the first fry.
- Remove the fries with a slotted spoon or spider and transfer them to a wire rack set over a baking sheet to drain. Let them cool for at least 15 minutes, or up to several hours (or even freeze for later).
- Increase the oil temperature to 375°F (190°C). Return the par-fried potatoes to the hot oil in batches.
- Fry for another 3-5 minutes, or until the fries are golden brown and perfectly crispy. Be careful not to overcrowd the pot.
- Remove the crispy fries from the oil and immediately transfer them to a clean wire rack or a bowl lined with paper towels to drain excess oil.
- While hot, generously season the fries with salt and any desired optional seasonings. Serve immediately and enjoy!
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350-450 kcal (per serving, depending on oil absorption) |
| Fat | 20-30 g |
| Carbohydrates | 40-50 g |
| Protein | 4-6 g |
| Fiber | 4-5 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover cooked fries in an airtight container. They will lose their crispiness but can be reheated.
Freezer Up to 3 months
After the first fry, let the fries cool completely, then spread them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. Fry directly from frozen for the second fry.
Reheat Oven/Air Fryer
For best results, reheat in a preheated oven at 400°F (200°C) for 5-10 minutes, or in an air fryer at 375°F (190°C) for 3-7 minutes, until crispy again.
Chef’s Corner
- **Potato Choice is Key:** Russet potatoes are ideal for French fries due to their high starch content, which results in a fluffy interior and crispy exterior. Yukon Golds can also work for a slightly creamier texture.
- **Double Frying for Maximum Crispness:** The two-stage frying process (lower temperature first, higher temperature second) is essential for achieving that perfect restaurant-style crispiness without burning.
- **Don’t Skip the Soak:** Soaking potatoes in cold water helps remove surface starch, which prevents them from sticking together and promotes a crispier, more even fry.
- **Pat Dry Thoroughly:** Any excess moisture on the potatoes will cause the oil to spatter and prevent proper crisping. Ensure they are bone-dry before frying.
- **Season Immediately:** Salt and other seasonings adhere best to hot, freshly fried potatoes. Don’t wait until they cool down.