French fries are potato batons fried until crisp outside and tender inside, a popular side served with burgers, sandwiches, and all kinds of dipping sauces. This stovetop method uses a brief soak and two rounds of frying to help remove surface starch and build a crunchy crust without complicated equipment.

Ingredients

2 lb (900 g) russet potatoes, scrubbed and peeled if desired
8 cups (1.9 L) cold water, for soaking
8 cups (1.9 L) neutral frying oil, such as canola, peanut, or sunflower oil, or enough to fill a heavy pot no more than halfway
1½ tsp (9 g) fine salt, or to taste

Instructions

Cut the potatoes. Slice the potatoes lengthwise into slabs about ¼ inch (6 mm) thick, then cut the slabs into even sticks. Keeping the pieces similar in size helps them cook at the same rate. For a more rustic result, leave the skins on; peel them for a more classic, smooth finish.
Soak and dry. Put the cut potatoes in a large bowl and cover with the cold water. Soak for 20 minutes, then drain. Rinse under fresh cold water until it runs mostly clear. Spread the potatoes on a clean kitchen towel and pat them thoroughly dry. Wet potatoes can cause oil to splatter, so take time to dry them well.
Set up safely. Choose a heavy, deep pot and add oil to no more than halfway up its sides, leaving plenty of room for bubbling. Set a wire rack over a rimmed baking sheet. Keep the pot on a stable burner, and have a slotted spoon or spider, an instant-read or clip-on thermometer, and a dry lid nearby. Never add water to hot oil or leave the pot unattended.
Heat the oil for the first fry. Heat the oil to 325°F (163°C), checking with a thermometer. Fry the potatoes in small batches so they are not crowded; a crowded pot lowers the temperature and makes fries greasy. Cook each batch for 4–5 minutes, until softened and pale with little or no browning. Transfer to the rack to drain. Let the oil return to 325°F (163°C) before frying the next batch.
Raise the temperature. Once all the potatoes have had their first fry, heat the oil to 375°F (191°C). Use care when adjusting the burner, and wait for the oil to reach temperature before adding a batch. The fries should be dry on the surface before they go back into the pot.
Fry until golden. Fry the potatoes in batches for 2–3 minutes, turning them gently once if needed, until crisp and golden brown. Lift each batch out with the slotted spoon and drain on the rack. Keep the oil near 375°F (191°C); if it drops sharply, pause between batches to let it recover.
Season and serve. Sprinkle the fries with salt while they are hot, then serve promptly. If holding a batch briefly while frying the rest, place the rack in a 200°F (93°C) oven for up to 10 minutes; do not cover the fries, or trapped steam will soften them.

Tips

Choose russets for crispness. Their relatively starchy, dry texture fries up fluffy inside. Yukon Gold potatoes work too, though the centers are creamier and the fries may be less crisp.
Dry thoroughly. Residual water can make hot oil spit, and damp surfaces inhibit browning. After towel-drying, give the potatoes a few minutes of air-drying if they still feel wet.
Use a thermometer and small batches. Oil temperature matters more than an exact cooking minute. If the fries brown too quickly, reduce the heat; if they remain pale and greasy, let the oil recover before adding more.
Handle hot oil carefully. Keep children and pets away, avoid loose sleeves, and do not overfill the pot. If oil catches fire, turn off the burner if safe and cover the pot with a metal lid; never use water. Let used oil cool completely before disposing of it according to local guidance.

Serving Suggestions

Serve the fries hot with ketchup, mayonnaise, garlic aioli, or malt vinegar. They make a natural side for burgers, grilled sandwiches, fish, or a veggie-packed wrap. For a simple snack, add a little extra salt and offer two or three dips. If serving a crowd, fry in batches and keep each batch uncovered on a rack in a low oven for no more than about 10 minutes; fries lose crispness as they sit.

Variations

For seasoned fries, toss the hot fries with a pinch of smoked paprika, black pepper, or garlic powder along with the salt. Add finely grated Parmesan and chopped parsley just before serving for a savory finish. To make shoestring fries, cut the potatoes into thinner sticks and check them early, since they cook faster. For thicker steak fries, cut them about ½ inch (1.3 cm) wide; increase each frying stage by a few minutes as needed, keeping the same temperatures and checking for a tender center. Avoid adding fresh herbs or grated cheese before frying, as they can burn in the hot oil.

Storage and Reheating

For best texture, serve fries immediately. Refrigerate leftovers within 2 hours in a shallow, covered container and use within 3–4 days. They will soften in the refrigerator, but can be crisped again in a single layer on a baking sheet at 425°F (218°C) for about 8–12 minutes, turning once, or in an air fryer at 375°F (191°C) for 3–6 minutes. Check frequently because size and appliances vary. Reheat leftovers to 165°F (74°C), the USDA FSIS guidance for reheated leftovers, and serve right away. Avoid reheating in a microwave if crispness matters.

Frequently Asked Questions

Why soak potatoes before frying?
Soaking removes some surface starch, which can help the fries separate and brown more evenly. A 20-minute soak is useful for this recipe; rinse and dry them well afterward.

Do I have to peel the potatoes?
No. Scrub the potatoes well and leave the skins on if you like a rustic texture. Peeling gives a more uniform exterior, but does not change the method.

Can I fry the potatoes in one step?
You can, but the two-stage fry is more reliable for a crisp exterior and tender middle. One-stage frying can brown the outside before thicker pieces soften inside.

What oil is best for homemade fries?
Use a neutral oil with a high smoke point, such as canola, peanut, or sunflower oil. Avoid butter and extra-virgin olive oil for deep frying, as they are not suited to the high temperatures used here.

Can I prepare the potatoes ahead?
You can cut and soak them several hours ahead. Keep them covered in cold water in the refrigerator, then drain, rinse, and dry very thoroughly before frying. For best results, fry and serve the same day.

Why did my fries turn out soggy?
Common causes include damp potatoes, an overcrowded pot, oil that is too cool, or covering fries while they are hot. Dry the potatoes well, fry in small batches, monitor the oil temperature, and drain on an uncovered rack.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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