Homemade French Fries

Prep Time
Cook Time
Ready In

"Delicious crispy on the outside, soft on the inside fries, that you will love and make often. You can cut them in the dimensions in the recipe or make thicker "steak fries" and just cook them longer when frying the second time, until they are golden brown."

Original recipe yields 6 servings


  • Serving Size: 1 (302.4 g)
  • Calories 208.7
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 48.4 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 7.3 g
  • Sugars - 3.5 g
  • Protein - 5.1 g
  • Calcium - 27.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200 degrees. In a large bowl add cold water to soak the potatoes in as you peel and cut them. Set aside.

Step 2

In a large fryer, or Dutch oven, heat oil to 320 degrees.

Step 3

Peel potatoes, then cut fries into 1/4 inch x 1/4 inch fries of equal length.

Step 4

Place potatoes in the large bowl of cold water as you cut the potatoes into fries(I like soaking my cut potatoes about an hour before frying, and I add a tray of ice cubes to the water, to make it really cold).

Step 5

When you are done cutting the potatoes into fries, and ready to fry them, drain potatoes thoroughly, removing any excess water.

Step 6

When oil reaches 320 degrees, submerge the potatoes in the oil. (It is a good idea to use a thermometer so the oil is the right temperature).

Step 7

Separate potatoes into small batches, and fry each batch for 2-3 minutes, until they are pale and floppy. Remove from oil, drain, on a cookie sheet with paper towels (so the oil absorbs) and cool to room temperature.

Step 8

Increase the temperature of the oil to 375 degrees.

Step 9

Re-fry small batches of the fries, and fry each batch until crisp and golden brown, about 2-3 minutes. Remove to a cookie sheet, salt with Kosher or Seasoned salt, then place in the oven as you are doing the next batch, so they don't get cold.

Step 10

When all the fries are done, serve with ketchup, Malt vinegar or your favorite dipping sauce.

Tips & Variations

No special items needed.


Kooking Kathy

Best fries ever! What a nice surprise that they came out crispy on the outside and tender on the inside. I made two batches to feed my family. Better than McyDssss!

review by:
(28 May 2021)


We love these! Seems nice to be able to get my fries crispy on the outside without being grease soaked. Great with Malt vinegar and ketchup to dip.

review by:
(23 Jan 2021)


I have made these more times then I care to admit! Easy with great results every time. Who doesn't like crunchy fries that are creamy on the inside? We do!

review by:
(28 Mar 2020)


Had these fries along with ribs and coleslaw. Loved that they were crunchy on the outside and soft on the inside. This cooking method is excellent!

review by:
(4 Mar 2020)


Great solution to my inability to make good fries. Easy directions and these fries are crunchy and delicious following the directions. My grandchildren loved them dipped in ketchup with chicken nuggets.

review by:
(20 Oct 2018)


Made to go with our Fried Clams. This double dip method makes all the difference in the world to a good fry. Now my go to for fries. Crispy on the outside. Tender on the inside. They couldn't be better!

(26 Jul 2018)