Homemade French Fries - Tasty and EASY!




How to make delicious deep-fried french fries easily and quickly.

edit: Thanks for featuring my Instructable, Instructables! Read the comments for some helpful tips on frying, what oils to use, and some alternate methods of cooking. Thanks for reading and enjoy!

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Step 1: Collect Your Materials

To make these fries you will need:

- Canola Oil (Olive Oil and Vegetable Oil also work)
- Potatoes
- Deep-dish pan

Step 2: Prep You Potatoes

Fill the base of your pan with canola oil (or other). Set the stove at high heat and let it sit.

Use a potato peeler to take the skin off of your potato(es). Once you have skinned your potato(es), place it on your cutting board and cut it up into long, slender, oval-shaped, slices.

Step 3: Fry Your...fries?

Once you have your potato(es) in fry form, you should be ready to cook them. To test if your oil is ready, put a drop of water on your finger and fling it into the pan. If the oil begins popping loudly, it is ready (careful, if you drop in too much water, the oil could spatter everywhere and burn your skin really badly).

Turn the stove to medium/low heat (the lower the flame, the longer the fries cook. Cooking them on low tastes a lot better but takes a lot longer). Drop your fries in carefully, making sure not to splash burning hot oil all over yourself and your kitchen.

While your fries cook, it might be a good idea to get out a bowl and put a paper towel in it. The paper towel will soak up the excess grease on your fries and make them taste better.

Step 4: Take 'em Out and Eat 'em Up!

Once your fries have turn a gold brown around the edges, they should be ready to eat. All you have to do is take your fries out and place them in the bowl. Tongs work good but you can use a spatula if you don't have any.

These fries taste good with salt, ketchup, or the hot sauce of your choice. Enjoy!

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57 Discussions


8 years ago on Introduction

Sorry, but I don't agree with your recipe.

First of all, you never, never want to fry anything with Olive Oil.... and second, I just can not abide the taste of Canola..... vegetable is sort of okay, but to take the high temperature that frying involves, you need to use Peanut Oil.

Yes, double fry them always and soak them in ice water first and dry them....... then the moderate temp first frying, drain and then the high temperature with the second fry......... then put them on absorbent paper and salt and season the fries. I use newspaper with just one paper towel on top to drain mine.

(I live in Florida, so all water needs ice here..... seriously).

4 replies

Reply 3 years ago

Olive oil is the safest scientifically proven


Reply 8 years ago on Introduction

I feel rather awful to have been so discouraging to you. Just that I have a bit of experience and all after years of trial and error.

Keep up the great work and please forgive me for sounding so negative, I did not mean to do that to you.

Also, pork fat is very tasty if you can render the fat yourself, not anything hydrogenated..... like the stuff you buy in the grocery stores. Icky pooh! I like Coconut oil as well, if it is not hydrogenated. (Might be labeled organic?).

I admire anyone that has the gumption to post and let us critique you... again, keep posting!


Reply 8 years ago on Introduction

Don't sweat it, JaxFla. I added a note to the instructable to check your comments. I'm glad to hear your two cents; all recipes can be improved on! I hope readers can benefit from your tips. Thanks!


6 years ago on Introduction

I also disagree with just about the entire recipe excluding the potatoes. I have a really hard time frying anything in vegetable oil. Oven baked go for the olive oil, but in a fryer you should always use animal fat. Far healthier and much tastier. Organic beef tallow should be the first choice, has extremely high flash point of 400+ degrees and it is really good for you, full of omega 3. Duck fat would be my second choice, although its flash point is around 375, kinda where you need to be for the second fry.
One hundred years ago, liquid vegetable oil was not invented yet. People cooked with lard, tallow, and butter. Cancer and heart attacks were also unknown.

1 reply

Reply 2 years ago

If you prefer animal fats, that is certainly your prerogative, but your claims that it is healthier than all vegetable oils and your claim that vegetable oils are <100 years old are not accurate. It is also innacurate to say that heart attacks and cancer were unknown. Olive oil has been used since 6000 BC. Hippocrates described cancer <370 BC. Heart disease including heart failure, cardiac dysfunction, myopathy and disease resulting from a hole in the heart were described along with treatments in an Egyptian papyrus dated 1550 BC. You correctly point out that Omega 3s are generally considered healthier fats, but it is not recommended to get more than 10% of daily caloric intake from saturated fats like lard, cheese, tallow, butter and other most other animal fats. Trans-fats, like hydrogenated oils found found in some stick margarine and many commercially fried foods are the least healthy and should be avoided as much as possible. The healthiest approach is to get a balance of oils from whole food sources like avocados, nuts, seeds and fish. Harvard Medical School has a good article on the subject here


I hope this is helpful and instructive, and finds you in good health!


3 years ago

Dear Sir/Ma'am,

I, Rajesh Manocha, an Indian Citizen
based out of New Delhi would like to undertake a course for a French Friesas Specialization Chef.

Kindly share the details with
respect to the below mentioned:

1.Procedure for Application.

2.Course Commencement Date.

3.Fee Structure.

4.Duration of the Course.

5. Accommodation Facilities along
with Costing.

Request you to also provide us with
further details for the course.

Looking forward to your reply.

Thanks & Regards,

Rajesh Manocha

New Delhi


3 years ago



4 years ago on Introduction

I have to agree with the comments from MsJaxFla. Peanut oil is best, vegetable oil is next. Olive Oil won't handle the heat and could ignite.

The double fry does make a better fry, but in a hurry a single fry at high heat can be usable.

Keep up the good work

1 reply

4 years ago

I just made them they are really good


Strange that no one mentioned to invest in a FF cutter. Your uniformly cut fries will cook more evenly, and taste better. I just ordered one from Webstaurantstore.com for under $40 plus shipping.


4 years ago on Introduction

I see I am coming late to the party: the last post was 3 years ago. I am suggesting that regardless of what vessel or fat/oil you use to fry them, use a "spider" to remove them. Unless, of course, your rig has a basket. A spider is a wok tool with a longish handle and woven wire mesh with more hole than metal at the business end. The holes are about 3/16 of an inch. Less oil/fat is retained by the utensil and more strains out. Then (according to Alton Brown) let them drain further on a rack over paper towels, bags, etc. Alton tells us that sitting on the paper allows the fat/oil to reabsorb into the food. I use a cookie cooling rack over towels on a baking sheet.

I agree with the twice fried method. I agree that canola oil is gross, olive oil burns at too low a temperature, and peanut oil burns at a high temperature. The suggestions of lard & beef fats are not of interest to me because I cannot digest pork or beef. I have been known to cook with the fat of chicken, duck, bison, and veal. I don't care for lamb or venison fat. Coconut oil is wonderful, but good quality organic coconut oil is rather pricy.

I used to fry in a sauce pan, but now I have a Fry Daddy for small jobs and a deluxe fryer from Emeril's appliance line for big jobs. I had one of Wolfgang Puck's deep fryers and it worked wonderfully, but the plastic parts broke. Emeril's is large, heavy duty (metal), holds the temperature, and strains the oil/fat beautifully for post-cooling storage.

My grandchildren are on the way for 2 days and I'm fixing them fries tonight. ; - D


8 years ago on Step 4

I've wanted to make fries at home for a long time, thanks for posting : )..

I am going to point out a minor grammar error because I'm a jerk.. In your second to last sentence, it reads: "Tongs work good.." when it should actually read: "Tongs work well"..

Sorry, I just had to... Nice Instructable : )

4 replies

Reply 5 years ago on Introduction

I am going to point out a minor irony of correcting someone's grammar when your is worse.


Sorry, but I just had to.

I've wanted to make fries at home for a long time; thanks for posting.

I've wanted to make fries at home for a long time. Thanks for posting.

Your second to last sentence reads, "Tongs work good..." when it should read, "Tongs work well...".


Reply 7 years ago on Step 4

ya "Tongs work well" is much gooder...
Sorry, I just had to...


Reply 8 years ago on Introduction

I would have done the same! I believe the periods at the end of your second paragraph belong inside the quotation marks, instead of outside. Thanks for commenting and enjoy!