French Fries From Scratch: Crispy Outside, Fluffy Inside

French fries from scratch are potato batons soaked, dried, and fried until crisp outside and tender within. This straightforward method uses a two-stage fry for an even golden finish, with clear timing and temperature cues so the fries cook reliably.

Ingredients

2 lb (900 g) russet potatoes, about 4 medium-large potatoes
8 cups (1.9 L) cold water, for soaking
8 cups (1.9 L) neutral high-heat oil, such as canola, peanut, or sunflower oil, for frying; actual amount depends on your pot
1 tsp (5 g) fine salt, plus more to taste

Instructions

Cut the potatoes. Scrub the potatoes and peel them if you prefer; leaving the skins on is fine. Trim a thin slice from one side to make a flat base, then cut each potato into even sticks about ¼ inch (6 mm) thick. Uniform pieces cook at the same rate. Put the sticks in a large bowl of cold water as you work.
Soak and dry. Rinse the cut potatoes once, cover them with the measured cold water, and soak for 30 minutes. This helps remove surface starch, which can make fries stick together and brown unevenly. Drain, rinse briefly, then spread the potatoes on clean kitchen towels or paper towels. Pat them thoroughly dry; water on potatoes can cause hot oil to spit.
Set up safely. Choose a heavy, deep pot, and do not fill it more than halfway with oil. Set it on a stable burner and keep the handle turned inward. Clip on a deep-fry thermometer if available. Keep children, pets, and water away from the hot oil, and never leave it unattended. Have a slotted spoon or spider, a wire rack set over a rimmed tray, and paper towels ready.
Heat the oil for the first fry. Pour in enough oil to submerge the potatoes while keeping the pot no more than half full; heat to 325°F (163°C). Fry in small batches so the oil temperature does not drop sharply. Add a handful of potatoes carefully, keeping your hands and face back, and cook for 4 to 5 minutes. The fries should look pale and feel tender but should not be browned. Transfer them to the rack. Bring the oil back to 325°F (163°C) before each batch.
Heat the oil for the second fry. Once all batches have had their first fry, raise the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2 to 3 minutes, turning gently if needed, until golden and crisp. Keep the oil close to temperature between batches and avoid crowding the pot.
Season and serve. Lift the fries from the oil, let excess oil drain over the pot for a moment, and place them on the rack. Season immediately with the salt while the surfaces are hot. Taste and add more salt if desired; serve as soon as possible for the best crunch.

Tips

Choose the right potato. Russets are starchy and make a fluffy center with a crisp shell. Yukon Gold potatoes also work, but their fries tend to be creamier and less dry inside.
Dry thoroughly. Even a little water can make oil splatter. After towel-drying, let the potatoes air-dry for a few minutes if they still feel damp.
Fry in modest batches. A crowded pot cools the oil and produces greasy, soft fries. The exact number per batch depends on your pot; leave enough space for the potatoes to move freely.
Handle oil carefully. If the oil smokes, turn off the burner and let it cool. Never pour water on an oil fire. For a small contained grease fire, turn off the heat and cover the pot with a metal lid; if it is not quickly controlled, leave and call emergency services.

Serving Suggestions

Serve the fries hot with ketchup, mayonnaise, garlic mayonnaise, or malt vinegar. They pair well with burgers, sandwiches, grilled vegetables, or a simple green salad. For a snack platter, offer two or three dips and bring the fries to the table right after seasoning so their crisp edges do not soften.

Variations

For seasoned fries, toss the hot potatoes 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 a classic poutine-inspired plate, top fries with cheese curds and hot gravy; assemble immediately so the fries are warm, while expecting them to soften under the toppings.

If you do not want to deep-fry, coat the dried sticks with 2 tablespoons (30 ml) oil and arrange them in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for about 30 to 40 minutes, turning once, until browned and tender. Oven fries have a less uniform crust than deep-fried ones, and the timing varies with the thickness and spacing.

Storage and Reheating

Fries are best eaten fresh. Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. They will lose their crispness in storage. Reheat in a single layer in an air fryer at 375°F (190°C) for about 3 to 6 minutes, or on a baking sheet in a 400°F (205°C) oven for 8 to 12 minutes, checking and turning once. Avoid reheating in the microwave if you want crisp fries. Discard fries left at room temperature for more than 2 hours.

Frequently Asked Questions

Why soak potatoes before frying?
Soaking washes away some surface starch, helping the sticks separate and brown more evenly. A 30-minute soak is enough for this recipe; dry them well afterward so they do not splatter in the oil.

Can I skip the first fry?
You can fry the potatoes once at 350°F (175°C) until golden and tender, but the two-stage method gives more control over a crisp exterior and cooked center. A single fry may need roughly 6 to 8 minutes, depending on thickness and batch size.

How do I know the oil is hot enough without a thermometer?
A thermometer is the most reliable option. Without one, a small potato piece should bubble steadily when added, but this is only an approximation; do not drop water into the oil to test it, and keep the pot attended throughout frying.

Can I prepare the potatoes ahead?
You can cut and soak them up to 2 hours ahead, covered in cold water in the refrigerator. Drain and dry thoroughly just before frying. For the best texture, fry them shortly before serving rather than holding finished fries for a long time.

What oil is best for homemade fries?
Choose a neutral oil with a high smoke point, such as canola, peanut, or sunflower oil. Peanut oil is not suitable for anyone with a peanut allergy; use canola or sunflower oil instead.

Why did my fries turn out soft or greasy?
Common causes are damp potatoes, overcrowding, or oil that is too cool. Dry the sticks well, fry smaller batches, and allow the oil to return to the stated temperature before adding the next batch.

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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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