French Fried Potatoes

French Fried Potatoes, or simply “fries,” are a classic side dish made by slicing potatoes into thin strips and deep frying them until golden and crisp. These homemade fries are irresistibly crispy on the outside and fluffy on the inside—perfect for pairing with burgers, dipping sauces, or enjoying all on their own.

Why You’ll Love This Recipe

This simple recipe brings restaurant-quality fries to your home kitchen. By soaking the potatoes before frying, you remove excess starch, helping achieve a crisp exterior and tender interior. Whether you like them thick or thin, seasoned or plain, this method is easy, reliable, and endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes
• Warm water
• White sugar (optional for extra browning)
• Vegetable oil (for frying)
• Salt (for seasoning)

Directions

this recipe

1. Peel and cut the potatoes into ¼-inch thick sticks.
2. Soak the potato sticks in a bowl of warm water and sugar for 15–30 minutes. This removes excess starch and promotes crispiness.
3. Drain and dry the potatoes thoroughly using paper towels.
4. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
5. Fry the potatoes in small batches for 4–6 minutes, or until they’re golden and crisp.
6. Remove the fries with a slotted spoon and transfer to a paper towel-lined plate to drain.
7. Season with salt immediately while hot and serve.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Soaking Time: 15–30 minutes
• Cook Time: 20 minutes (total in batches)
• Total Time: Approximately 45 minutes

Variations

• Seasoned Fries: Toss with garlic powder, paprika, black pepper, or Cajun seasoning after frying.
• Sweet Potato Fries: Use sweet potatoes for a sweeter twist—adjust fry time as needed.
• Double-Fried Fries: For extra crispness, fry once at 325°F, drain, then fry again at 375°F for 2–3 minutes.

Storage/Reheating

• Storage: Store cooled fries in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 400°F (200°C) oven or air fryer for 5–8 minutes until hot and crispy.
• Freezing: Freeze blanched (lightly fried) and cooled fries in a single layer, then transfer to a freezer bag for up to 2 months. Fry from frozen as needed.

FAQs

What kind of potatoes work best?

Russet potatoes are ideal due to their high starch and low moisture content, which helps them fry up crisp and fluffy.

Why do I need to soak the potatoes?

Soaking removes excess starch, which prevents the fries from sticking together and helps them crisp up.

Can I make fries without a deep fryer?

Yes, use a heavy-bottomed pot with a thermometer to control the oil temperature.

What oil is best for frying?

Vegetable oil, peanut oil, or canola oil are great due to their high smoke points and neutral flavor.

How do I make fries crispier?

Try double-frying or soaking the potatoes longer. Also, make sure the oil is hot enough before frying.

Can I bake these instead?

Yes, toss with oil and bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.

Are French fried potatoes gluten-free?

Yes, as long as you don’t add any gluten-containing seasonings and fry in uncontaminated oil.

Can I season fries before frying?

It’s best to season after frying to avoid burning spices and moisture issues.

What dipping sauces go well with fries?

Classic ketchup, garlic aioli, ranch, cheese sauce, or spicy mayo are all great options.

How do I keep fries crispy longer?

Serve immediately or keep them in a warm oven (200°F) on a wire rack while frying additional batches.

Conclusion

French Fried Potatoes are a timeless favorite for good reason—crispy, golden, and totally satisfying. Whether you’re serving them as a side dish, snack, or late-night indulgence, homemade fries are always a hit. Once you master this simple method, you’ll never go back to frozen or fast food again.

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