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Our crispy Homemade French Fries are made with just 3 ingredients and baked or fried right in your own kitchen with no special equipment. One simple trick is the secret to getting restaurant-quality fries every single time.
Homemade French Fries That Turn Out Perfect Every Time
There's something so satisfying about making fries from scratch that taste better than your favorite restaurant, and once you see how easy they are to make, you'll never want the frozen bag kind again. These are a staple in our house with smash burgers, grilled ham and cheese etc,
The soaking trick is essential to get the perfect cispy french dries, so don't skip it!).
Try more of my side dishes, like Potato Skins, Frog Eye Salad, Orzo Salad, and Grilled Sweet Potatoes!
How to make French Fries:
Prep Potatoes: Wash potatoes and remove any bruises. Cut them lengthwise into thin slabs, about 1/4-½ inch thick. Cut the slabs again into ¼ inch thin matchsticks. Cut them as uniform as possible to ensure that the fries cook evenly.
Soak Potatoes: Bring 3 inches of water to a boil in a large pot. Once it starts to boil, remove from heat and place cut potatoes in hot water to soak for 30 minutes (Don't skip this, it is essential to make them crispy!). Drain the water and spread the potatoes across paper towels, patting them until they are thoroughly dry.
Bake: Drizzle oil over the potatoes and season with salt and pepper, tossing to coat. 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 the pan and flip to the other side. Bake for 8-15 minutes longer, or until potatoes are crispy. (Frying instructions are in the recipe card notes).
Serve: Dip them in your favorite sauce, like fry sauce, ketchup, ranch, bbq sauce, or chick-fil-a sauce. Enjoy with a Cheeseburger, Grilled Chicken Sandwich, or Lomo Saltado. And if you love fries, try my Sweet Potato Fries!
How To Make 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.1 ½ lbs Russet Potatoes
- 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.
To Bake French Fries:
- Preheat oven to 475 degrees. Drizzle oil over the potatoes 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.¼ cup vegetable, canola or peanut oil, Salt and freshly ground black pepper
- 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.
To Fry 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
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2021. Updated May 2026.
These came out SO crispy and delicious.
Hello, I noticed that the baking pan you use has a ridged surface. Is a pan like this better for this recipe or is a regular “flat” baking surface OK? Thank you.
A regular flat baking sheet works just fine, the ridged pan just helps a little with airflow but isn’t required at all.
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!