Crispy Golden French Fries (Print version)

Golden fries with a crispy outside and fluffy inside, ideal for sides or snacks seasoned just right.

# What you'll need:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled (optional)

→ Frying

02 - 1 quart vegetable oil (canola, sunflower, or peanut oil)

→ Seasoning

03 - 1 tsp fine sea salt, or to taste

# How to make it:

01 - Cut the potatoes into 1/4-inch thick sticks. Soak in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
02 - Heat the oil in a deep fryer or heavy-bottomed pot to 325°F.
03 - Fry the potatoes in batches for 4–5 minutes until pale and just tender but not browned. Remove with a slotted spoon and drain on paper towels.
04 - Increase oil temperature to 375°F.
05 - Fry the potatoes again in batches for 2–3 minutes until golden brown and crispy. Drain on fresh paper towels.
06 - Immediately sprinkle with salt and serve hot.

# Expert suggestions:

01 -
  • They taste nothing like frozen fries—crispy outside, creamy inside, unapologetically indulgent.
  • The double-fry method is easier than it sounds and changes everything about the texture.
  • You control the salt, the oil, the whole thing, which means they're yours in a way store-bought never will be.
02 -
  • The double-fry method isn't a suggestion—it's the reason these taste different from everything else, so don't skip the first gentle round.
  • Soggy fries almost always come from either wet potatoes going in or too much salt too early; learn to control these two things and you've solved the puzzle.
  • Oil temperature matters more than you think; a thermometer is not optional if you want consistency.
03 -
  • Soak your potatoes the night before if you're planning ahead; they'll be even crispier because more starch has time to escape.
  • Save your oil in the fridge; strained properly, it lasts for several batches and actually improves slightly as it picks up subtle flavor from previous fries.
  • If your fries are coming out pale and soggy, your oil probably isn't hot enough on either round—trust the thermometer over your instincts.

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