Here’s a foolproof recipe for crispy, golden French Fries — soft inside, crunchy outside, and perfect as a snack or side.
🍟 French Fries
🛒 Ingredients (Serves 2–3)
- 4–5 medium russet potatoes
- 3–4 cups vegetable oil (for frying)
- Salt, to taste
- Optional seasonings: black pepper, garlic powder, smoked paprika, or fresh herbs
👩🍳 Instructions
1️⃣ Prepare the Potatoes
- Peel (optional) and cut potatoes into sticks about ¼–½ inch thick.
- Soak in cold water 30 minutes to 1 hour to remove excess starch (this helps fries stay crispy).
- Drain and pat dry completely with paper towels.
2️⃣ Heat the Oil
- Heat oil in a deep fryer or heavy-bottomed pot to 325°F (165°C) for the first fry.
3️⃣ First Fry (Blanching)
- Fry potatoes in batches for 3–4 minutes, until slightly tender but not browned.
- Remove and drain on paper towels. Let cool 5–10 minutes.
4️⃣ Second Fry (Crisping)
- Increase oil temperature to 375°F (190°C).
- Fry potatoes again in batches for 2–3 minutes, until golden and crispy.
- Drain on paper towels.
5️⃣ Season & Serve
- Immediately sprinkle with salt and any desired seasonings.
- Serve hot with ketchup, aioli, or your favorite dipping sauce.
🔥 Tips & Variations
- Extra crisp: Double frying is the key — first to cook, then to crisp.
- Baked fries: Toss potato sticks with oil and bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
- Flavor twist: Add smoked paprika, garlic powder, or Parmesan cheese after frying.
- Different cuts: Try shoestring, steak fries, or waffle fries for variety.
- Make ahead: Blanch fries ahead of time, then finish frying just before serving.
I can also provide a restaurant-style French Fries recipe with perfectly golden, crunchy edges, fluffy interior, and seasoned to perfection that rivals fast-food fries.
Do you want me to give that version too?
