Golden Perfection: The Ultimate Crispy Homemade French Fries

Recipe by Peter G

Published October 06, 2025

Forget the frozen aisle – nothing beats the incredible taste and texture of homemade french fries. With a little patience and a simple double-fry technique, you'll achieve perfectly golden, irresistibly crispy fries that are fluffy on the inside. This recipe will transform ordinary potatoes into an extraordinary side dish or snack.

Ingredients

3 large Russet potatoes (about 2 lbs)

8 cups vegetable oil (or peanut oil, canola oil) for frying

2 tablespoons white vinegar (optional, for soaking)

1 teaspoon fine sea salt, plus more to taste

Optional: Freshly ground black pepper, paprika, garlic powder for seasoning

Instructions

**Prepare the Potatoes**: Peel the Russet potatoes. Cut each potato lengthwise into 1/4 to 1/2-inch thick slices, then cut each slice into 1/4 to 1/2-inch thick sticks. Aim for uniform size for even cooking.

**Soak and Rinse**: Place the cut potatoes in a large bowl and cover them completely with cold water. Add the white vinegar if using. Let them soak for at least 30 minutes, or up to several hours in the refrigerator. This removes excess starch, contributing to crispiness.

**Dry Thoroughly**: Drain the potatoes and rinse them under cold water. Lay them out in a single layer on a clean kitchen towel or paper towels. Pat them *extremely* dry. Any excess water can cause oil to splatter and reduce crispiness.

**First Fry (Blanching)**: Pour the oil into a large heavy-bottomed pot or Dutch oven, filling it no more than halfway. Heat the oil to 300°F (150°C) using a deep-fry thermometer. Carefully add a third of the dried potato sticks to the hot oil. Fry for 5-7 minutes, stirring occasionally, until they are limp, slightly pale, and cooked through but not browned.

**Rest and Cool**: Using a slotted spoon or spider, transfer the blanched fries to a wire rack set over a baking sheet lined with paper towels. Let them cool completely, at least 15-20 minutes, or even longer (you can refrigerate them for up to a day at this stage).

**Second Fry (Crisping)**: Increase the oil temperature to 375°F (190°C). Carefully return the blanched and cooled fries to the hot oil in batches. Fry for 3-5 minutes, stirring, until they are deeply golden brown and wonderfully crispy.

**Season and Serve**: Transfer the crispy fries to a clean paper towel-lined baking sheet to drain excess oil. Immediately sprinkle generously with fine sea salt and any other desired seasonings (like pepper, paprika, or garlic powder). Serve hot with your favorite dipping sauces.

Final Notes

These homemade french fries are truly a game-changer – incredibly satisfying and far superior to anything you'll find pre-made. Serve them as a classic side with burgers, a fun snack for game night, or alongside a juicy steak. Get ready to impress everyone with your golden, crispy creations!

About the Author

Peter G

Cooking is my passion. I love blogging and sharing my creative recipes with the world. With my busy lifestyle, it can be challenging to create new recipes, write posts, and ensure everything is formatted and presented well. I started MealMagX for this very reason—for those who share my passion for creative cooking but may not have the time to maintain a blog.