Nothing beats the satisfying crunch and fluffy inside of a truly great fry, right? That’s why I’m excited to share this Crispy Homemade French Fries Recipe that delivers golden, crispy fries every time — inspired by the genius Kenji López-Alt’s method from The Food Lab. Trust me, once you try this, you might never go back to frozen fries!

A white bowl lined with white paper holds a pile of golden-yellow French fries with a crispy texture. On top and scattered throughout the fries are small green herb flakes, giving a fresh look. Two fresh rosemary sprigs with dark green, needle-like leaves rest on top of the fries. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Top Tip
How to Serve Crispy Homemade French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade French Fries Recipe

Why You'll Love This Recipe

French fries are one of those simple pleasures where technique really shines. I’ve made these fries countless times and still get excited every batch — they come out perfectly crispy on the outside with that fluffy, tender heart inside. Plus, they hold up well even after cooling, unlike many fast food fries that get soggy too quickly.

Double Frying Magic: The secret to incredible crispiness is frying the fries twice, which locks in crunchiness without overcooking.
Vinegar + Simmering: Blanching in salted vinegar water reduces surface starch, preventing limp fries.
Perfect Potato Choice: Using the right starchy potatoes ensures fluffy insides and superior textures.
Versatile Seasoning: You can keep it classic with salt or get adventurous with rosemary or nori salts.

Ingredients & Why They Work

Before you start chopping, let's talk about what to pick up at the store. The type of potato and the quality of your oil really make a difference here. I always opt for floury, starchy potatoes and keep my seasoning simple but effective.

Flat lay of three large brushed Russet potatoes with rough brown skin, a small white ceramic bowl of clear white distilled vinegar, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl filled with golden canola oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Floury varieties like Russet or Maris Piper create that fluffy interior and perfect crunch.
White vinegar: Helps to remove excess surface starch during simmering for crispier fries.
Kosher salt: Adds flavor and helps draw out moisture; table salt works if you don’t have kosher.
Canola or vegetable oil: Neutral-flavored and sturdy enough for frying at 205°C (400°F).
Seasonings: Salt is classic, but feel free to mix it up with rosemary or shaker fries seasoning for extra flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Homemade French Fries Recipe is how easy it is to make it truly your own! Once you've mastered the base method, the flavor possibilities are endless. Here are some variations I love to try depending on my mood or the season.

Rosemary Salt Variation: I sprinkle freshly chopped rosemary mixed with flaky sea salt over hot fries for a fragrant, earthy twist that complements their natural potato flavor beautifully.
Shaker Fries Seasoning: This classic blend of paprika, garlic powder, and onion powder adds a nostalgic diner-style vibe. It’s perfect for when I want that extra kick without overpowering crispiness.
Nori Salt (Optional): For something a little adventurous and umami-rich, I crumble toasted nori sheets with salt and sprinkle this on. It’s an unexpected delight, especially with a cold beer!
Vegan Aioli Dip: If you want to add companionship to your fries, I often whip up a simple vegan aioli with garlic, lemon, and vegan mayo. It’s creamy, tangy, and keeps things plant-based.

Step-by-Step: How I Make Crispy Homemade French Fries Recipe

A juicy burger with a shiny toasted sesame seed bun on top, a layer of melted orange cheese dripping over a thick, brown beef patty, fresh green lettuce at the bottom, all stacked inside the bun. Next to the burger is a pile of thin, golden French fries sprinkled with coarse salt, placed on a white plate. The whole scene sits on a white marbled surface with a soft, warm light shining on the food. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cut Potatoes to Perfect Thickness

Start by peeling your potatoes and slicing them into 6 mm (¼ inch) thick fries using a serrated knife if you have one. The serrated edge gives the fries a slightly rougher surface, helping them crisp up even more, though it’s not mandatory. Keep the cut fries submerged in cold water to prevent browning as you work through the batch.

Step 2: Rinse Off Surface Starch

Drain your cut fries in a colander and rinse them under cold tap water for 15 to 20 seconds. This quick rinse washes away extra surface starch, which can cause fries to stick together and become gummy instead of crispy.

Step 3: Simmer Gently to Remove Excess Sugar

Place your fries in a large pot with 2 liters of cold water, add 2 tablespoons of white vinegar and 1 tablespoon of kosher salt, then bring it to a boil. As soon as it boils, reduce the heat so the surface gently ripples but no big bubbles form. This slow simmer for 10 minutes helps remove excess sugar and starch without mushy edges. Use a slotted spoon to carefully lift fries out into a colander afterward—handle gently to avoid breakage!

Step 4: Dry the Fries Before Frying

Spread your fries evenly over two tea towel lined trays and let them steam dry for 5 minutes. Removing surface moisture at this stage is crucial to getting that golden crunch when they hit the oil.

Step 5: Heat Oil and Prepare for Double Frying

Pour about 3 cm (1.2 inches) of canola or vegetable oil into a deep pot at least 10 cm (4 inches) tall to allow safe frying room. Heat the oil over medium-high heat until it reaches 205°C (400°F). This temperature is key—it’s hot enough to crisp fries quickly without burning them.

Step 6: First Fry – Blanching in Batches

Divide fries into three equal batches. Carefully lower one-third of Batch 1 fries into the hot oil, wait 10 seconds, then add the next third, and wait another 10 seconds before adding the last portion. This staged process reduces oil bubbling. Fry for 50 seconds, stirring once or twice to prevent sticking. Remove fries with a slotted spoon and lay them on paper towel-lined trays in a single layer. They will look pale and floppy at this point—that’s exactly what you want! Repeat this first fry with batches two and three, ensuring the oil temperature returns to 205°C (400°F) between batches.

Step 7: Let the Fries Cool

Lay your blanched fries out and let them cool for 30 minutes. This resting period is essential for moisture redistribution inside the fries, which lays the foundation for the perfect fluffy interior.

Step 8: Second Fry to Crispy Perfection

Return the oil to 205°C (400°F) and fry half of your fries for 4 minutes, stirring them around twice to ensure even browning. When they’re wonderfully golden and crispy, remove them to drain on paper towels. Repeat with the remaining fries. This second fry seals in that crunch and delivers the fluffy insides we all crave.

Step 9: Season and Serve Immediately

As soon as your fries are drained, sprinkle them with salt or your chosen seasoning blend. Toss them gently so every fry is coated just right. Serve immediately and enjoy fries that remain crispy even after cooling—trust me, they’re that good!

Top Tip

Mastering the art of crispy homemade French fries is all about patience and technique. These tips come from my own kitchen trials and will help you avoid common pitfalls while bringing out the best crunch and flavor!

Use Starchy Potatoes: From my experience, choosing floury potatoes like Russet or Maris Piper makes all the difference. Their higher starch content creates that coveted fluffy interior and crisp exterior.
Don’t Skip the Vinegar: I learned that adding white vinegar to the simmer water really helps remove excess surface starch. This keeps fries from turning mushy and ensures crispiness.
Stagger the First Fry: Lowering fries slowly into the hot oil in thirds with 10-second pauses lets the oil temperature stabilize and avoids dangerous bubbling. This trick made my fries evenly cooked and nicely crisp all around.
Dry Thoroughly and Cool Properly: I once rushed this step and ended up with soggy fries! Letting them steam dry on towels and then cooling for 30 minutes before the second fry guarantees a perfect crunch.

How to Serve Crispy Homemade French Fries Recipe

A close-up image of a woman's hand holding a silver knife slicing light yellow potato sticks on a beige cutting board. On the right side, there is a small pile of evenly cut potato sticks with smooth edges. The texture of the potato is firm and smooth, with the knife positioned vertically, slicing the potato into thin pieces. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it simple with a sprinkle of flaky sea salt or get creative by tossing the fries in shaker fries seasoning, rosemary salt, or even the intriguing nori salt for a subtle umami twist. Fresh herbs like chopped parsley or a dusting of smoked paprika also add wonderful aroma and color.

Side Dishes

Crispy French fries are the perfect sidekick to a juicy burger, crispy fried chicken, or a hearty steak. They also shine alongside grilled fish or as a crunchy contrast with a fresh green salad. For a vegetarian feast, pair with a spicy chickpea burger or roasted vegetable sandwich.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the fries from getting soggy, layer them between sheets of paper towels. Reheat using the instructions below to bring back their crispiness.

Freezing

This Crispy Homemade French Fries Recipe freezes beautifully! After completing the first fry, let the fries cool completely, then freeze them spread out on a tray. Once frozen solid, transfer to freezer bags or containers. When you're ready to enjoy, cook them from frozen for 4 and a half minutes at 205°C (400°F) until golden and crispy.

Reheating

To reheat and regain crispiness, flash-fry the fries in hot oil at 205°C (400°F) for 30 seconds to 1 minute. Alternatively, a hot oven or air fryer set to 200°C (400°F) also works well. Avoid microwaving as it makes them soggy.

Frequently Asked Questions:

Can I use any type of potato for this recipe?

For the best crispy texture and fluffy interior, use starchy or floury potatoes like Russet, Maris Piper, or King Edward. Waxy potatoes usually yield softer, less crispy fries.

Why does the recipe call for blanching fries in vinegar water?

The vinegar helps remove excess surface starch from the potatoes, which prevents fries from turning mushy and aids in achieving a crispier final result.

How do I know the oil is at the right temperature?

Use a thermometer to heat the oil to 205°C (400°F). Maintaining this temperature ensures the fries cook quickly and develop a golden, crispy crust without absorbing too much oil.

Can I prepare fries ahead of time for a party?

Absolutely! After completing the first fry, cool and freeze the fries on trays. When ready to serve, cook them from frozen at 205°C (400°F) for about 4 and a half minutes. This method saves you time and guarantees crispy fries for your guests.

Final Thoughts

There’s something truly special about homemade fries done right — that perfect golden crunch paired with a soft, fluffy center is pure comfort on a plate. This Crispy Homemade French Fries Recipe takes a little time and care, but the rewards are delicious and satisfying. Whether you’re cooking for family, friends, or just a treat for yourself, I hope these fries become a beloved staple in your kitchen. Happy frying and bon appétit!