Ah yes—crispy French fries done right 😋🍟—golden outside, fluffy inside, and perfect for dunking in ketchup, aioli, or whatever you love.
Here’s the step-by-step way to nail them at home.
🍟 Crispy French Fries
Ingredients
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4 large russet potatoes
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2–3 cups vegetable oil (for frying) or air fryer oil spray
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Salt (to taste)
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Optional: paprika, garlic powder, or parmesan
Instructions
Step 1: Prep the potatoes
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Peel (optional) and cut into even sticks, about ¼–½ inch thick
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Rinse thoroughly under cold water to remove excess starch
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Soak in cold water at least 30 minutes (or overnight for extra crisp)
Step 2: Dry & season
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Drain and pat completely dry with a towel
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Toss lightly with a little oil if baking/air frying
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Frying: oil absorbs faster if dry
Step 3: Frying (Double-Fry Method = Crispiest)
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Heat oil to 325°F (160°C)
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Fry potatoes in batches 2–3 minutes until soft but not browned
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Remove and drain on paper towels
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Increase oil temperature to 375–400°F (190–200°C)
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Fry again 2–4 minutes until golden and crispy
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Drain, season immediately with salt
Alternative: Oven / Air Fryer Method
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Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C)
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Toss fries lightly in oil
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Spread in a single layer
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Bake/air fry 20–25 minutes, flipping halfway
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Season while hot
Tips for Maximum Crisp
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Russet potatoes = starchy, fluffy inside
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Soak = removes surface starch → crispier fries
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Dry thoroughly = prevents oil splatter & soggy fries
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Double-fry method is the “restaurant secret”
Optional Flavor Twists
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Garlic powder + Parmesan
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Smoked paprika + sea salt
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Cajun spice blend
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Truffle oil drizzle (after frying)
Result: crispy, golden fries with tender insides, perfect for dunking in anything from ketchup to aioli 😌
If you want, I can also give you the ultimate ultra-crispy air fryer version that rivals restaurant fries.