Simple guide to making the most delicious French fries

Do you love French fries? It’s hard to find someone who doesn’t enjoy eating them crispy and golden. Why? They’re delicious.

Almost everyone is drawn to these baton-shaped potatoes, as they are served in fast food restaurants.

Do you know how to make them at home so they turn out perfect? If you don’t know the secret yet, you should read this guide.

You’ll learn how to make the best French fries of your life, in a very simple way, so you can eat them alone or with your favorite sauce.

They will keep their crunchiness and flavor even after cooling down. If someone wasn’t tempted by this dish before, you’ll convince them to try it.

So start reading to make your homemade fries from scratch and get the desired result.

What are the most delicious French fries?

Most people like French fries that are crispy on the outside and somewhat creamy or juicy on the inside.

But to achieve this effect, it’s important to choose the right potatoes, as not all are the same. There are different varieties.

The ideal ones for cutting into batons and frying are those with low moisture and high starch content, like Idaho or Russet.

These potatoes are dense and absorb less oil, so they won’t become soggy or watery when fried.

They stand out for their oval, slightly flattened shape, and light brown skin. The flesh is white.

You can also use those with yellow skin and interior. Avoid small and red-skinned ones because they are very moist and don’t fry well.

How to cut French fries?

It may seem incredible, but the cut also matters when it comes to achieving the crunchiness you love in French fries.

Generally, they are peeled before cutting, but some prefer to fry them with the skin because they find them more flavorful. It’s your decision.

How should you cut your potatoes? Lengthwise into ¼ or ½ inch thick slices. This is the right size for optimal texture.

Stack three slices at a time and place them with the cut side down to make it easier to form the batons.

The secret is to cut them with a serrated knife, as it leaves the surface rougher, even if you don’t notice it at first.

It’s the trick chefs use to make that area very crispy, without losing the fluffiness inside.

Should I soak French fries?

It’s recommended to place them in a bowl of water as you cut them. Why? It prevents oxidation.

When exposed to oxygen, they tend to darken. Adding a splash of lemon juice helps them retain their color.

After cutting the batons, it’s important to rinse them to remove the concentration of starch and sugars.

You can place them in a colander and run water over them. This doesn’t take much time, about 15 or 20 seconds is enough.

When the water runs clear, they’re ready. But after this procedure, place them in cold water and refrigerate for at least half an hour.

This hardens the potato walls, making them even crunchier on the outside. Just the way you love them.

This is the ultimate technique for frying potatoes

Although it takes time, most cooking experts agree that double frying is the perfect technique.

Why? Passing the potatoes through hot oil the first time increases their moisture, making them soften.

Frying them again removes the moisture, giving them a crunchier touch. This process requires two key steps.

1. Blanching

This involves cooking the potatoes for a short period, but without boiling or steaming them. These blanching methods are used with other types of foods.

Potatoes require oil. Heat it to 300°F and submerge them for about 5 minutes.

Remove with a slotted spoon when they are partially cooked, pale, and soft. Place on a rack to drain.

You can also use special paper to absorb excess grease. Let them rest for 30 minutes until they cool.

If you want, you can refrigerate them to fry again the next day.

2. Double frying

To refry the blanched potatoes, heat the oil to 350°F or 375°F. Check the temperature with a thermometer.

If you submerge a potato baton and it sizzles immediately, the oil is ready for frying.

If it bubbles or splashes too much, lower the heat so they don’t burn.

Add the potatoes in batches to form a single layer and fry until golden and very crispy, to your liking.

Sprinkle with salt while hot and eat with a rich tomato sauce or any other you prefer. They are also delicious alone.

Other methods for frying potatoes

Want an extra trick? Use vinegar to achieve the perfect fries. This ingredient doesn’t change their flavor.

It’s the secret some experts use for extra crunchiness. What does it involve? It’s very simple.

Just place the potatoes in salted water with a bit of vinegar. Cook for 10 minutes over low heat until it boils.

When boiling, the sugars that make the potatoes brown too much are discarded. On the other hand, the liquid activates the starches.

These starches make the surface very crispy once you fry them. Also, the vinegar prevents them from falling apart while boiling.

Don’t put them in hot oil without drying, as it will cause splattering and you could get burned. After draining the water, spread the potatoes on a kitchen towel.

What type of oil should I use?

The choice of oil also affects the texture. Why? Not all oils generate the same smoke intensity.

Those with a high smoke point, that is, above 200°F, are ideal for perfectly frying your potatoes.

Among them are vegetable oils, peanut oil, canola oil, and safflower oil. Any of these will work.

Although olive oil is known for being healthy, it’s not good for high-heat frying, so it’s not recommended for potatoes.

To cook the center, you should fry them at 300°F for 5 to 6 minutes, and at 400°F a second time so the outside is golden and crispy.

Crispy baked French fries

If you don’t want to use much oil, you have the option of making baked French fries. Yes, you read that right, they turn out very tasty.

After rinsing and soaking in cold water, following the same steps as before, dry them well with paper towels.

If they are wet, the heat of the oven will produce steam, and you will end up with inappropriate soft potatoes.

How to make them crispy? Spread the potatoes on a tray and pour oil over them. Season to your liking.

Then, bake for 20 minutes at a temperature of 375°F. If you want them crispier, raise the temperature to 425°F and cook for another 10 minutes.

The result is spectacular, and you use less oil than if you were to fry them.

How to prepare them in an air fryer?

If you’re looking for a healthier way to eat your freshly cut fries, you can also make them in an air fryer.

This way, you won’t have to fry them, but they will acquire the same texture. Follow the previous classic method of rinsing and soaking.

Once rinsed and dried, mix in a bowl with your preferred seasonings and a bit of olive oil.

Transfer in a single layer to the air fryer, as if you pile them on top of each other, they will become soggy and too soft.

Cook for 12 to 13 minutes at 375°F or until golden and crispy. You won’t notice the difference compared to fried ones.

Can I store and reheat French fries?

Yes, in case you have leftovers, wait until they cool down to store in the refrigerator and reheat later.

The best way is to keep them in a freezer bag, removing as much air as possible from the package.

When you feel like eating them, take them out of the bag and place them on a baking tray again.

The oven should be preheated to 350°F to reheat for about 10 to 15 minutes.

They will regain their crunchy texture, so you’ll feel like they’re freshly made. This way, you won’t waste any leftovers of this dish.

French fries recipe

If you’ve never made these delicious potatoes in your life, no problem. You’ve already seen the procedure. Here’s what you need to make them.


  • 1 kilogram of potatoes
  • ¼ liter of oil
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt

The amount of potatoes depends on the number of diners. Estimate two potatoes per person.

This simple guide on how to make French fries will make them turn out like those of the best chefs.