French Fries Recipe





Introduction: French Fries Recipe

Easy fast french fries made from scratch! These are the best fries you will ever have.
Season them to your taste - salt & pepper? Curry? Cayenne and chili powder. Fresh garlic. Grated parmesan. Spicy mustard. No matter how you trick out these chips, they're guaranteed delicious.

Step 1: Materials

  • Potatoes - 1 per person is more than enough!
  • 1qt/ltr cooking oil - peanut oil is best
  • Seasonings - I just used salt, but this is where you can get creative!
  • Knife for cutting
  • Colander for rinsing
  • Pot for frying

Step 2: Cut Potatoes

If you plan to keep the skins on (why wouldn't you!), scrub the potatoes well.

Cut potatoes into 1/4" fry shapes. Or fatter if you like "steak fries." I like em skinny and crisp!

Rinse cut potatoes in a large bowl with lots of cold running water and cover with water by and ice. Refrigerate at least 30 minutes.

Step 3: Heat Oil

In a large pan (or an electric deep fryer), heat oil over medium-low heat.

If you have a candy thermometer (recommended), heat until the thermometer registers 325oF (165 C).

Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as the oil will bubble up and could splatter when the fries are added.

Step 4: First Fry

Drain ice water from cut fries and wrap potatos in a clean tea towel and thoroughly pat dry.

Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.

Fry, stirring occasionally, until potatoes are soft and limp, about 10 minutes.

Using a slotted spoon or sieve, carefully remove fries from the oil and set aside to drain on paper towels.

Let rest for 10 - 20 minutes or so.

Step 5: Second Fry

When ready to serve the French fries, reheat the oil to 350oF (175 C).

Transfer the potatoes to the hot oil and fry again, stirring frequently, until you like the way they look, 1-5 minutes. I like em almost burnt, so I left them in pretty long.

Transfer to paper towels again and sprinkle with seasoning to taste. Serve immediately.

So so very yummy.

p.s. special thanks to my lovely assistant who took over 200 pictures for this instructable.



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    Hmmmm, can't wait to try it! What does the soaking/refrigerate in ice-water do? And what is better 30mins or 2 days soak?

    The ice makes the sliced potatoes colder faster. Frying icy potatoes makes them crisper, but I have never been patient enough to wait 2 days to find out!

    Bags of FF you get at the store (Ore Idas) have already had the first "FRY" at the plant before they were packaged....... so I put my FFs on a cookie sheet after the 1st fry at 325 and put them in the freezer til frosty then I deep fry a 2nd time at 360 makes for super careful with the hot grease and frozen anything it may bubble up and burn ya....

    Soaking them in water also helps removes some of the starch which also helps them crisp better (Supposedly). Here is some more info:
    Potatoes and Ice Water

    Many recipes for French Fries (as well as other potato recipes) recommend soaking the potatoes in cold water for thirty minutes. The rationale is that some of the starch is leached away and helps the texture of the potato, but this simply doesn't make any sense. The starch on the outside edges of the cut potatoes may wash away, but significant starch or nutrients are not likely to be changed. There may be some slight change in the moisture content of the potato, however.

    It is more likely that the inside of the chilled potato takes longer to cook. Consequently, the outside will be crispy and the inside soft and moist. This recipe was tested both ways (with and without soaking the cut potatoes in ice water) and the soaked potatoes were lighter and fluffier on the inside and crispier on the outside. (From:

    bgmiller:  about the starch, if you try this out, you'll actually see it happening.  I used to work in a restaurant which made around 800lbs (weight of the potatoes, not the finished product) of everyday by almost exactly this recipe.

    We'd soak the potatoes whole for an hour or so and then slice them into fries and put them in new water where they'd rest for about 3 hours in a cool cellar.  After they were done here, we'd take them up to our big ol' sinks and rinse them off for a good 5 minutes.  Even in the last step, you can see the starch foaming in the water!

    Aside from the soak/cut/soak/rinse method we used, the only major difference was that we only used suet (beef fat) for frying, and the old guys who had been running the place since they were teenagers insisted that the fries be cool before they were fried a second time.

    Our fries were good enough to be rated best in the city for something like 10 years in a row by the readers of our local entertainment magazine.  People line up around the block, killing off their whole lunch hours to get at these things, even in the dead of winter!

    Good job, schoochmaroo!

    Peanut oil is the best. This must be emphasized.:)

    great it wag amazing stove