Crispy French Fries Recipe Homemade
There’s something truly magical about a perfect portion of homemade French fries. Not the ones from a freezer bag, but proper, hand-cut fries with audibly crispy edges that give way to a centre as soft and fluffy as a cloud. For years, I thought this level of perfection was reserved for restaurants with giant, intimidating fryers. But after a bit of experimenting in my own kitchen, I’ve landed on a method that gives you those spectacular results every single time. This French Fries Recipe has completely transformed our Friday film nights; it’s become a family favourite that we all look forward to.
The secret, as we’ll discover, isn’t about complicated techniques or fancy ingredients. It’s about a simple, two-stage cooking process known as the double fry. This method ensures the potato is cooked through and tender on the first fry, before being crisped to a beautiful golden-brown in the second. The result is a texture that is simply sublime.
This recipe is ideal when you want to elevate a simple meal, turning a standard burger night into a real event. It’s for anyone who appreciates doing things from scratch and tasting the difference. The hands-on process is wonderfully satisfying, and the pay-off is a bowl of fries so good, you’ll never look back.
Recipe Overview
This recipe guides you through the classic double-frying technique to achieve flawlessly crispy French fries with wonderfully fluffy interiors. The process involves par-cooking the potatoes at a lower temperature before a final, high-heat fry to achieve that signature golden crunch. I’ve tested this with various types of potatoes, and I can confirm that a floury variety like Maris Piper really does make a world of difference to the final texture.
- Prep Time: 20 minutes
- Soaking Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This French Fries Recipe
- Genuine Potato Flavour: Using fresh potatoes gives you an earthy, rich flavour that frozen fries just can’t replicate. Each bite tastes wonderfully of real, wholesome potato, perfectly seasoned with salt.
- Ready in Under an Hour: While there’s a soaking step, the active cooking time is just 15 minutes, meaning you can have these on the table as a brilliant side dish without too much fuss.
- Flexible Recipe: You can cut the fries to your preferred thickness – from thin shoestrings to chunky, chip-shop style chips. Feel free to experiment with seasonings too; a sprinkle of smoked paprika or garlic powder just before serving is fantastic.
- Great for Steak Night: This recipe works beautifully for a special steak dinner, a summer barbecue, or as a side for a hearty homemade burger. They truly elevate any meal.
- Family Tested: This is one of those recipes that always gets compliments. The first time I made these, my husband, who’s usually picky about his fries, asked for seconds before he’d even finished his first portion!
Ingredients You’ll Need
The beauty of this French Fries Recipe is its simplicity. The key is to use the right kind of potato. I always reach for Maris Piper potatoes; their high starch content and low moisture make them the undisputed champion for creating fluffy-centred fries. You can find them in most UK supermarkets.
- 900g Maris Piper or King Edward potatoes
- 2 litres vegetable or sunflower oil, for frying
- 1 ½ tsp sea salt, or to taste
- For the Optional Garlic Aioli:
- 150g good quality mayonnaise
- 1 large clove garlic, crushed to a paste
- 1 tbsp fresh lemon juice
- A pinch of black pepper
Sara’s Tip: Don’t skip the soaking step! Placing the cut potatoes in cold water for at least 30 minutes is crucial. It draws out the excess starch, which prevents the fries from sticking together and helps them achieve maximum crispness.
How to Make French Fries
Our method involves two separate frying stages at different temperatures. This might sound like a bit of a faff, but I promise it’s the key to achieving that restaurant-quality texture we’re all aiming for. It’s a straightforward process that guarantees success.
- Prep the Potatoes: Wash the potatoes well. You can peel them for a classic French fry or leave the skins on for a more rustic feel. Cut them into batons about 1cm thick. Try to keep them as uniform in size as possible to ensure they cook evenly.
- Soak and Rinse: Place the cut potatoes into a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to a few hours in the fridge. This step is vital for removing surface starch. After soaking, drain the potatoes and rinse them thoroughly under cold running water.
- Dry Completely: This is the most important step for both safety and texture. Spread the rinsed potatoes on a clean tea towel or several layers of kitchen paper. Pat them until they are completely and utterly dry. Any water will cause the hot oil to spit violently.
- Set Up for Frying: Pour the oil into a large, deep, heavy-bottomed saucepan or a deep-fat fryer. You want the oil to be at least 5cm deep, but the pan should be no more than two-thirds full. Heat the oil to 160°C (140°C fan). I find that a digital thermometer is my best friend for this part, as it removes all the guesswork.
- The First Fry (The Blanch): Carefully lower about a third of the potatoes into the hot oil using a slotted spoon. Don’t overcrowd the pan. Fry for 5-7 minutes. They should be soft and cooked through but still very pale in colour. They should not be brown at all.
- Cool Down: Remove the blanched fries from the oil with the slotted spoon and let them drain on a wire rack lined with kitchen paper. Let them cool for at least 15 minutes. You can even do this step a few hours ahead of time.
- The Second Fry (The Crisp): Increase the oil temperature to 190°C (170°C fan). Once it’s at temperature, carefully place the cooled, blanched fries back into the hot oil, again in batches. Fry for 2-4 minutes, or until they are a deep golden brown and wonderfully crisp.
- Season and Serve: Immediately remove the fries from the oil, drain them briefly on the wire rack, and transfer them to a large bowl. Sprinkle generously with sea salt and toss to coat. Serve straight away while they are piping hot.
Tips From My Kitchen
- Temperature Control is Key: Using a cooking thermometer is the best way to ensure your oil is at the right temperature for each stage. Too low on the second fry and they’ll be greasy; too high and they’ll burn before they’re crisp.
- The Secret Step: I learned the hard way that properly drying the potatoes is non-negotiable. Even a little moisture will make the fries steam rather than fry, resulting in a softer texture and creating a safety hazard with spitting oil.
- Make-Ahead Method: You can perform the first fry (the blanching step) up to 4 hours in advance. Just let the par-cooked fries cool completely on a wire rack at room temperature. When you’re ready to eat, simply heat the oil for the second fry and crisp them up. This is great for entertaining.
- Storage: French fries are always best eaten fresh. If you do have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 2 days. Reheat them in a single layer in a hot oven at 200°C or in an air fryer for 5-8 minutes until crisp again.
Equipment You’ll Need
- Deep, heavy-bottomed saucepan or deep-fat fryer
- Digital cooking thermometer
- Slotted metal spoon
- Sharp knife and cutting board
- Large mixing bowl
- Wire rack and kitchen paper
What to Serve With This Fries Recipe
These homemade French fries are incredibly versatile. They are, of course, a natural partner for a classic burger or a perfectly cooked steak. They also work wonderfully alongside a simple main course, like our Juicy Chicken Recipe, allowing the flavour of the fries to really shine. For a truly satisfying meal, try them with one of these options:
- Classic Fish and Chips: Serve them alongside a piece of beer-battered cod for a homemade take on a British institution.
- Garlic Aioli: A creamy, pungent garlic mayonnaise is the ultimate dipping sauce. Simply mix the mayonnaise, crushed garlic, and lemon juice together for an instant upgrade.
- A Crisp Lager: A cold, refreshing lager or pilsner cuts through the richness of the fries beautifully. For a non-alcoholic option, a sharp, sparkling lemonade is a delight.
Frequently Asked Questions
French Fries Recipe
Ingredients
Method
- Prep the Potatoes: Wash the potatoes well. You can peel them for a classic French fry or leave the skins on for a more rustic feel. Cut them into batons about 1cm thick. Try to keep them as uniform in size as possible to ensure they cook evenly.
- Soak and Rinse: Place the cut potatoes into a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to a few hours in the fridge. This step is vital for removing surface starch. After soaking, drain the potatoes and rinse them thoroughly under cold running water.
- Dry Completely: This is the most important step for both safety and texture. Spread the rinsed potatoes on a clean tea towel or several layers of kitchen paper. Pat them until they are completely and utterly dry. Any water will cause the hot oil to spit violently.
- Set Up for Frying: Pour the oil into a large, deep, heavy-bottomed saucepan or a deep-fat fryer. You want the oil to be at least 5cm deep, but the pan should be no more than two-thirds full. Heat the oil to 160°C (140°C fan). I find that a digital thermometer is my best friend for this part, as it removes all the guesswork.
- The First Fry (The Blanch): Carefully lower about a third of the potatoes into the hot oil using a slotted spoon. Don't overcrowd the pan. Fry for 5-7 minutes. They should be soft and cooked through but still very pale in colour. They should not be brown at all.
- Cool Down: Remove the blanched fries from the oil with the slotted spoon and let them drain on a wire rack lined with kitchen paper. Let them cool for at least 15 minutes. You can even do this step a few hours ahead of time.
- The Second Fry (The Crisp): Increase the oil temperature to 190°C (170°C fan). Once it's at temperature, carefully place the cooled, blanched fries back into the hot oil, again in batches. Fry for 2-4 minutes, or until they are a deep golden brown and wonderfully crisp.
- Season and Serve: Immediately remove the fries from the oil, drain them briefly on the wire rack, and transfer them to a large bowl. Sprinkle generously with sea salt and toss to coat. Serve straight away while they are piping hot.
Notes
There is nothing more satisfying than pulling a batch of these golden, sizzling fries from the pan and hearing that first crunch. Taking the time to make them from scratch is such a rewarding process. I hope you give this French Fries Recipe a try for your next special meal or casual weekend treat. Let me know how they turn out in the comments below – I love hearing from you! Happy cooking, Sara.
