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Homemade French fries recipe, classic American flavors, step by step, fresh ingredients, beautifully plated savory side dish

Golden crisp fries fresh from the fryer, ready to serve.

French fries are a beloved classic side that pairs a fluffy interior with a crisp exterior. This homemade, easy recipe uses the best ingredients and a clear step by step method for reliable crunch, with russet potatoes, neutral oil, and simple seasonings. It suits family weeknight dinners, game night platters, and casual entertaining. Expect classic flavor with smart tips and serving suggestions for a sauce everyone will enjoy.

⏱ Total Making Time: 1 hour 10 minutes

🍴 Course: Side

🌍 Cuisine: American

🔥 Calories: 420 kcal per serving

👥 Servings: 5

Adjust the number of servings below:

Ingredients

  • 1500 g russet potatoes, peeled or skin on, cut into 1 cm thick batons 1500 g • 1.5 kg
  • 1500 ml neutral oil for frying, such as canola, peanut, or sunflower 1380 g • 1.38 kg
  • 2 tsp fine salt, plus more to taste 12 g kg
  • 1 tbsp distilled white vinegar, for blanching 15 g kg
  • 1 tsp ground black pepper 2 g kg
  • 1 tsp garlic powder, optional 3 g kg
  • 1 tsp sweet paprika, optional 2 g kg

Dipping Sauce

  • 6 tbsp mayonnaise 84 g kg
  • 4 tbsp ketchup 68 g kg
  • 0.5 tsp smoked paprika 0.5 g kg
  • 1 tbsp lemon juice 15 g kg

Instructions

  1. Read the full recipe, then gather a heavy pot or deep fryer, a thermometer, a spider or slotted spoon, a rimmed sheet pan, a wire rack, and paper towels.
  2. Scrub the potatoes well. Peel if you prefer, or leave the skin on for extra texture.
  3. Cut the potatoes into even batons about 1 cm thick for consistent cooking.
  4. Rinse the cut potatoes under cold water until the water runs mostly clear to remove surface starch.
  5. Soak the potatoes in very cold water for 20 to 30 minutes. This helps achieve a crisp exterior.
  6. Optional blanch step, bring a pot of water to a gentle simmer, add the vinegar and a pinch of salt, then simmer the potatoes for 4 to 5 minutes until just tender. Drain carefully.
  7. Spread the potatoes on a clean towel, then pat completely dry. Moisture will cause oil spatter and soggy fries.
  8. Heat the oil in a pot to 160 degrees Celsius. Use medium heat and monitor the thermometer closely.
  9. First fry, cook the potatoes in small batches for 4 to 5 minutes until pale and tender, with little to no color. Do not brown at this stage.
  10. Transfer to a wire rack set over a sheet pan to drain. Let the fries rest for at least 10 minutes to steam off excess moisture.
  11. Increase the oil temperature to 190 degrees Celsius for the second fry.
  12. Second fry, return the potatoes in batches and cook for 2 to 3 minutes until deep golden and crisp.
  13. Drain well on the rack. Immediately season with fine salt, black pepper, and optional garlic powder and paprika. Toss to coat evenly.
  14. For the dipping sauce, mix the mayonnaise, ketchup, smoked paprika, and lemon juice in a small bowl until smooth. Adjust salt and lemon to taste.
  15. Serve the fries hot with the sauce on the side. For a crowd, keep finished fries warm on a rack in a low oven.
  16. If the oil cools during frying, pause between batches to let the temperature recover for best texture.
  17. Store any leftover fries covered in the refrigerator, then reheat at 220 degrees Celsius on a rack until hot and crisp.

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