You can master perfect, crispy Homemade French Fries (baked or fried) right from your own kitchen with this fool-proof recipe and tips!
Serve these easy French Fries with a Hamburger, or Turkey burger, and if you love fries, don’t miss my killer Sweet Potato Fries!
You only need three ingredients to make French Fries, but the real key to restaurant quality fries is in the preparation! I’m excited to share all my tips for perfectly crispy French Fries that don’t require any special equipment to make, and can be seasoned lots of fun ways.
How to make French Fries:
Prepare Potatoes: Wash potatoes and remove any bruises. Cut lengthwise into ¼ to ½ inch thin slabs.
Cut the slabs into ¼ inch thin matchsticks. Cut potatoes into uniform slices to ensure that the fries cook evenly.
Soak Potatoes: Put 3 inches of water in a large pot and bring to a boil. Once boiling, remove from heat and place cut potatoes in hot water to soak for 30 minutes. (This step is essential to help them crisp). Drain water and lay potatoes onto paper towels, patting them until thoroughly dry.
To Bake: Drizzle oil over the potatoes and season with salt and pepper. Toss to combine. Spread into an even layer on a baking sheet, leaving space between them.
Bake at 475 degrees F for 10-12 minutes. Scrape potatoes loose from pan and flip to opposite side. Bake for an additional 8-15 minutes, or until potatoes are crisp.
To Fry: Pour 3 inches of vegetable, canola, or peanut oil into a large, deep pot and heat to 300 degrees F.Cook the fries in small batches, adding them to the hot oil, until tender, about 4-5 minutes. Remove them to a paper-towel lined plate as they cook.
Increase the heat of the oil to 400 degrees F. Return small batches at a time to the oil and cook for 1-3 minutes, until golden and crisp. Remove from oil and season with salt, to taste.
Air Fryer French Fries: Toss fries in a thin layer of cornstarch, and season with salt and pepper. Toss in 1 tablespoon oil. Add to preheated air fryer at 360 degrees and cook for 15-20 minutes, checking on the fries and tossing them every 5 minutes until they are golden and crispy.
Serve with dipping sauces like fry sauce, ketchup, ranch, bbq sauce, chick-fil-a sauce, or serve on top of a burger, or with Lomo Saltado.
Tips for crispy fries:
- Size: Thicker fries cook longer, thin fries cook shorter.
- Use russet potatoes! There’s a reason that most restaurants use russet potatoes for their french fries! They are the best when it comes to crispy perfect fries. Waxy potatoes (like red or fingerling potatoes) don’t work well for french fries.
- Soak in HOT water – I tested this recipe so many times and the fries that turned out the best were the ones I soaked in HOT water.
- Leave the skins on.
Make Ahead and Freezing Instructions:
To Make Ahead: The potatoes can be cut and soaked for up to 3 hours before baking.
To Freeze: Baked french fries can be frozen in a freezer safe bag for up to two months. To reheat, spread them in a single layer on a baking sheet and bake in the oven for 5-10 minutes, or until heated.
Recipe Variations:
- Garlic Parmesan Fries: Toss the fries in a little bit of cornstarch, 1 minced clove of garlic, salt, and pepper. After baking, sprinkle with freshly grated parmesan cheese and chopped fresh parsley
- Sweet Potato Fries: Here’s my easy Sweet Potato Fries recipe!
- Yukon Gold Potatoes: These may be used but will make softer fries.
- Wedge Fries: Cut into thicker “wedges”. Add 5-10 minutes to cook time, until crispy on the outside and tender inside.
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Recipe
Homemade French Fries
Equipment
Ingredients
- 1 1/2 lbs Russet Potatoes , (about 3 medium) cut into even sticks nearly 1/2-inch thick
- 1/4 cup vegetable, canola or peanut oil
- Salt and freshly ground black pepper
Instructions
- Wash the russet potatoes and remove any bruises.
- Cut the potato lengthwise into ¼ to ½ inch thin slabs then cut the slabs into ¼ inch thin matchsticks. Try your best to cut the potato into uniform slices to ensure the fries cook evenly.
- Soak the potatoes. Put about 3 inches of water in a large pot and bring it to a boil. Once boiling, remove from the heat and place cut potatoes in the hot water to soak for 30 minutes. This is essential to remove some of the starch from the potatoes which will help them crisp while cooking.
- Drain the water and lay potatoes out onto paper towels, patting them until thoroughly dry.
Baked French Fries:
- Preheat oven to 475 degrees. Drizzle oil over the potatoe and season with salt and pepper. Toss to combine. Spread out into an even layer on a baking sheet (I use one bakers half sheet pan per 1 cut potato), leaving space between them. Bake for 12 minutes.
- Use a metal spatula to scrape potatoes loose from pan and flip to opposite side. Spread even spaced out again. Bake for an additional 8-15 minutes, or until potatoes are crisp.
Fried French Fries:
- Pour 3 inches of vegetable, canola, or peanut oil into a large, deep pot and heat to 300 degrees F. Cook the fries in small batches, adding them to the hot oil, until tender, about 4-5 minutes. Remove them to a paper-towel lined plate as they cook.
- Increase the heat of the oil to 400 degrees F. Return small batches at a time to the oil and cook for 1-3 minutes, until golden and crisp. Remove from oil and season with salt, to taste.
- Serve with dipping sauces like fry sauce, ranch, bbq sauce, chick-fil-a sauce, tartar sauce, or serve on top of a burger, with fish and chips or Lomo Saltado.
Notes
- Garlic Parmesan Fries: Toss the fries in cornstarch, 1 minced clove of garlic, salt, and pepper. After baking, sprinkle with freshly grated parmesan cheese and chopped fresh parsley
- Sweet Potato Fries
- Yukon Gold Potatoes: These may be used but will make softer fries.
- Wedge Fries: Cut into thicker “wedges”. Add 5-10 minutes to cook time, until cooked and crispy.
Nutrition
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These are great! I used convection bake and they turned out perfect. Everyone loved them. You have to try this recipe !
Very delicious! I always struggle making fries but this recipe was great. Came out crispy and well cooked.
Everything was perfect except, in the air fryer, I had to set it at 380° instead of 360°
I’ve made these potatoes twice now and must say they are the best French Fries I’ve made at home. Crispy on the outside and soft on the inside. Highly recommend.
I finished mine in the oven both times. I’m trying the air fryer next time.
I am new to the Air Fryer, but this recipe has me convinced! These were by far the best non-restaurant fries that I have ever hard. Way better than any store bought fries. I also loved how you can adjust the crispiness to liking. Thanks for all the great recommendations!