Homemade French Fries (Double Fried)
These Homemade French Fries hit your table in under 35 minutes after being double fried to a beautiful, crisp golden brown! Pair these crunchy french fries with your favorite burger, chicken tenders, or with a tasty slab of fried fish!
Homemade French Fries can literally go with just about any meal, or even as just a standalone snack. My favorite way to enjoy them is with Fried Fish with Homemade Tartar Sauce for dipping!
This French Fries recipe gives you the type of fries you look forward to getting at really good restaurants! You know, thick, homemade, and never soggy, but always crisp and golden brown!
Now you can dodge the frozen french fries and make a batch of your very own restaurant-worthy crispy fries right at home! A deep fryer isn’t necessary, just heat up a pot of oil on the stove!
Homemade Fries Ingredient Notes
Making French Fries at home from scratch is shockingly easier than you may think! All you need is vegetable oil, potatoes, and salt to taste.
When choosing which potato to use for this recipe keep in mind that a waxy potato such as Yukon golds will have a creamy texture inside after being deep-fried. Whereas a more starchy type like russet potatoes will get crispier on the outside and fluffy on the inside.
Either type of potato works perfectly fine; it just comes down to your personal preference!
How To Make Homemade French Fries
- Prepare the potatoes by peeling and cutting them into thick even strips. Then wash them thoroughly, patting the potatoes afterward to get them as dry as possible. You can also use a French fry cutter for quicker prep!
- Heat up the oil in a big pot, once the oil is hot enough add in half of the potatoes. Remove them once they get some color, repeat with the second half of the potatoes.
- Cool cooked potatoes on paper towels in a large bowl before moving on.
- Fry the potatoes for a second time at a higher heat. Cook them in two batches until they’re golden brown. Then serve hot and sprinkled with salt!
Prefer an option that’s not fried? Try these Sweet Potato Wedges that are roasted in the oven!
If you’re using a pot and don’t have a thermometer, you can use a wooden stick, such as the handle of a wooden spoon. Hold it in the oil, when you see little bubbles forming around it and rising, it’s hot enough. Lifehacker has a great photo example here.
How To Serve French Fries
We all know that French Fries are the ultimate side dish or even snack (I know I’m not the only one who sometimes orders only fries in the drive-thru). And they go with everything from Steak to Fried Chicken! Try serving them up with
Can I Make Them Ahead?
You can peel and cut the potatoes up and then place them in cold water until you’re ready for frying! I just don’t recommend leaving them in the water for longer than 12 hours.
How To Keep Them Warm!
If you need to keep them warm while you prepare something else just place them in the oven at 120-140°F.
How To Store Leftovers
Leftover french fries will keep for up to 3 to 5 days in the refrigerator. Store them in an airtight container or wrapped tightly in plastic wrap or tinfoil.
Potatoes make such a great and filling side dish no matter which type of potato you grab! Check out my other favorite potato recipes that are sure to be crowd-pleasers at your next meal!
- Best Ever Baked Potatoes – Loaded with a creamy dressing, cheddar cheese, bacon, and chives!
- Chile Lime Sweet Potato Wedges – Savory and sweet with a touch of heat!
- Creamy Mashed Potatoes – Perfect for holidays or even weeknight meals with the family!
- Savory Mashed Sweet Potatoes – Roasted in the oven until tender then filled with tangy flavor!
- Instant Pot Mashed Potatoes – A quicker way to get everyone’s favorite side to the table!
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Homemade French Fries
Ingredients
- 2½ pounds potatoes
- 2 quarts vegetable oil or other frying oil
- salt to taste
Instructions
- Line a large plate or baking sheet with paper towels, set aside.
- Peel the potatoes and cut them into thick, even strips, or use a French fry cutter.
- Wash the fries thoroughly until the water runs clear and pat them as dry as possible with paper towels.
- Heat up the oil in a big pot. If using a deep fryer put it on 320°F. If you're using a pot and don't have a thermometer, you can use a wooden stick such as the handle of a wooden spoon. Hold it into the oil, when you see little bubbles forming around it and rising, it´s hot enough.
- When the oil is hot enough, add half of the potatoes and cook them for about 4 minutes until they just start to get some color. Remove them from the oil to your prepared paper towel and repeat with the remaining half.
- Let the fries cool for 15 minutes, then raise the heat to 350°F and fry the fries a second time in two batches until golden brown.
- Place them on fresh paper towels and sprinkle generously with salt and serve hot.
Notes
- If you use either more waxy (like Yukon Gold) or more starchy potatoes (like russet) totally depends on your personal taste. More starchy potatoes have less water and will get crispier outside and more fluffy on the inside. Waxy potatoes will have a more creamy texture inside.
- Depending on the size of your pot you might need to make more than 2 batches. You don´t want to add too many because they will stick to the bottom of the pot. Also adding too many will cause the oil to cool down too much. Don´t fill up the pot more than half with oil.
- If you want to keep them warm while you prepare something else, place them in your oven at 120-140°F.
- You can peel and cut the potatoes ahead. Leave them in cold water until needed – no longer than around 12 hours. Then proceed with step 4.
Nutrition
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