Large French fries—thick-cut, crispy on the outside, and fluffy on the inside—are the ultimate comfort food. This recipe delivers restaurant-quality fries at home using a double-fry method that ensures a golden, crunchy crust and a tender center. Whether you’re serving them with burgers, sandwiches, or just a sprinkle of salt, these fries are guaranteed to satisfy.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g)
- 1 tablespoon (15 ml) white vinegar (optional, for soaking)
- 1 tablespoon (15 g) salt, plus more for seasoning
- 4 cups (1 L) cold water
- Vegetable or peanut oil, for frying (about 4 cups / 1 L)
Instructions
- Scrub the potatoes thoroughly and peel them if desired. Cut each potato lengthwise into 1/2-inch (1.25 cm) thick slices, then stack the slices and cut into 1/2-inch (1.25 cm) wide strips. Try to keep the fries uniform in size so they cook evenly.
- Place the cut fries in a large bowl and cover with cold water. Add the vinegar and 1 tablespoon salt, and let soak for 15 minutes. This removes excess starch and helps the fries crisp up.
- Drain the fries and rinse under cold running water. Pat them completely dry with a clean kitchen towel or paper towels—any moisture will cause hot oil to splatter.
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it reaches 325°F (163°C) on a deep-fry thermometer. If you don’t have a thermometer, a cube of bread should sizzle and turn golden in about 60 seconds.
- Carefully add about one-third of the fries to the hot oil. Fry for 4-5 minutes, until they are soft and pale golden. They will not be crispy at this stage. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batches.
- Increase the oil temperature to 375°F (190°C). Working in batches again, fry the pre-cooked fries for 2-3 minutes, until they are deep golden brown and crispy. Keep an eye on them; they brown quickly.
- Remove the fries from the oil and drain on fresh paper towels. Immediately season with salt while they are still hot. Serve right away for the best texture.
Tips
- Use russet potatoes: Their high starch content yields fluffy interiors and crispy exteriors. Waxy potatoes like red or new potatoes will not crisp as well.
- Don’t skip the soaking: The cold water soak removes surface starch, which prevents fries from sticking together and helps achieve a crunchy crust.
- Dry thoroughly: After soaking, pat the fries completely dry. Water in the oil can cause dangerous splattering and prevent crisping.
- Double-fry for the win: The first fry at a lower temperature cooks the inside, while the second fry at a higher temperature creates the golden crust. This is the secret to perfect fries.
Serving Suggestions
These large fries are perfect with classic condiments like ketchup, mayonnaise, or malt vinegar. Serve them alongside burgers, fried chicken, or a juicy steak. For a loaded version, top with melted cheddar cheese, crumbled bacon, and green onions.
Variations
- Garlic Parmesan: Toss the hot fries with minced garlic, grated Parmesan, and chopped parsley.
- Spicy Cajun: Mix 1 teaspoon each of paprika, garlic powder, onion powder, and cayenne pepper, and sprinkle over the fries after frying.
- Sweet Potato Fries: Substitute sweet potatoes for russets. Cut them slightly thicker, and reduce the first fry time to 3-4 minutes.
Storage and Reheating
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and bake at 400°F (200°C) for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use a different type of potato? Yes, but russets are best for crispy fries. Yukon Gold potatoes are a good alternative and offer a slightly buttery flavor, though they may be slightly less crispy.
Do I have to peel the potatoes? No, leaving the skin on adds texture and nutrients. Just scrub them well before cutting.
Can I make these fries ahead of time? You can complete the first fry up to 2 hours ahead, then finish the second fry just before serving. Store the pre-fried potatoes at room temperature, covered.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil, as it burns at high temperatures.
Why are my fries soggy? Sogginess usually results from overcrowding the pot or not drying the potatoes well. Fry in small batches and ensure the oil temperature is correct.
Can I bake these instead of frying? Yes, toss the cut potatoes with 2 tablespoons of oil and bake at 425°F (220°C) for 30-35 minutes, flipping halfway. The texture will be different but still delicious.
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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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