Three basic ingredients and you’re on your way to the best homemade French fries you've ever tried. Just potatoes, oil and salt
- 2 pounds russet potatoes about 4 medium potatoes
- 4 cups canola, vegetable or peanut oil
- 1 Tablespoon kosher salt or to taste
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Add oil and heat to 325 degrees into a heavy bottom 5-6 qt. pot to a few inches, no more than ½ way up the sides of the pan.
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While oil heats, cut potatoes into ¼” sticks lengthwise. If you have a mandoline then by all means use it! If not cut the russet potato in half lengthwise, place on it’s side and slice into ¼ inch ovals. Place flat side down and cut again in ¼” slices to make the fries.
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If you have time, rinse the potatoes under cold water, then place on paper towel lined baking tray, blot with more paper towels. This step will give you a better crisp on your fries.
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Drop fries in 325 degree oil, CAREFULLY, with a spider, slotted long spoon or mesh sieve. Fry in batches for about 4 minutes, stirring the oil every now and then. You are not browning the fries, just getting them par-cooked. Remove and in a single layer put on paper towel lined baking tray to soak up any excess oil.
Bring the oil back to 325 degrees between batches. You will probably do about 3 batches of fries.
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For the second frying increase the temperature to 375 degrees. I typically use the higher temperature. Fry for about 3-4 minutes or until a golden brown.
Bring the oil back to 375 degrees between batches.
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Immediately remove from oil and drain on paper towel lined baking tray in a single layer. Sprinkle liberally with kosher salt, seasoned salt or Old Bay.
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Serve with ketchup or any of our other flavored ketchups or sauces in the post.
Use a heavy pan like cast iron, I like the Dutch oven variety because it's deep and keeps the splattering in the pan vs all over my stove top. You can use a skillet but you will definitely have a lot of oil spattered on your stovetop.
Be sure to dry the potatoes with a paper towel, wet fries will make the oil splatter.
The trick to restaurant type fries is using the right potato, a russet, and twice frying them.
Do NOT crowd the pan, it will drop the oil temperature too dramatically causing oily, limp fries. That's why you'll fry the potatoes in 3-4 batches.
Make Ahead Tip: Cut potatoes can be kept in cold water for a few hours, the water keeps the potatoes from discoloring. You can even hold the cut potatoes overnight in a bowl of water in the refrigerator.
After the first fry you can leave the potatoes for hours until the second frying.
Holding Tip: Keep the finished fries in a warm oven, about 250 degrees, uncovered. Too hot of oven will overcook them and if you cover the fries it will make the Homemade French Fries limp.
Cook time is based on a total of 3 batches of French fries twice fried.