Homemade French Fries: The Ultimate Double-Fried Recipe
Last updated on October 17th, 2026
Most homemade French fries recipes get you to soggy-then-crispy at best. This one uses the same double-cooking method fast food chains rely on to get a genuinely crunchy exterior with a fluffy centre every time. It just takes the right potato and a little patience with your oil temperature. If you want an even crispier shell, try my Raspat fries from Holland.
What Actually Makes A Fry Crispy Outside And Fluffy Inside
The crispy exterior comes from moisture cooking off the surface in hot oil, leaving a shell that shatters with a crunch, while the inside stays soft and almost pillowy because it never gets exposed to that same direct heat. That contrast between crisp shell and fluffy centre is the whole point of a proper French fries recipe, whether you’re dunking it in ketchup, mayo, or eating it plain straight off the tray. A spoonful of caper and cornichon tartar sauce is another brilliant partner.
What Potatoes Are Best for Homemade French Fries?
Floury potatoes make the best homemade French fries, and Russets are the classic choice: starchy and reliably fluffy once cooked. Maris Pipers bring a creamier, smoother texture that holds together well through both rounds of frying. Coliban potatoes are a bit more versatile, slightly waxier with a delicate flavour, and King Edwards give you a firm, creamy flesh with a subtle nuttiness. All four are floury varieties, so pick whichever is easiest for you to find. Floury potatoes also make the fluffiest roast potatoes.
How to Make French Fries at Home
To make French fries at home, parboil 7mm strips in salted water with white vinegar, steam dry, fry at 200°C (392°F), freeze, then fry again until golden. If you would call these chips, the method is the same. Exact quantities are in the recipe card; these are the three stages that matter most.
Parboil, Then Steam Dry
Simmer the strips for around eight minutes, until they are just tender but not mushy. Drain onto a wire rack and let them steam dry. They need to be completely dry before they go near the oil, because hot oil and water do not mix well.
First Fry at 200°C
Heat the oil to 200°C (392°F) in a saucepan, wok or high-sided frying pan. Fry the fries in small batches for 45 seconds to a minute, then drain each batch onto the same wire rack. Let the oil come back up to temperature before the next batch.
Freeze, Then Fry Again
Put the wire rack into the freezer for at least 30 minutes. When you are ready to eat, heat the oil to 200°C (392°F) again and fry the fries in batches until golden brown and crispy, about 3 to 4 minutes. The longer you fry, the crispier they get. Drain into a bowl lined with paper towel, salt lightly and serve.
Are French Fries Gluten Free?
Yes, this recipe itself is completely free from gluten. Where it gets trickier is store-bought: fast food chains often use frozen fries with a light flour coating for extra crispness, and you’ll see this most with curly fries and sweet potato fries. Some restaurants also cook everything in the same fryer, so if gluten is a concern, it’s always worth asking before you order. My polenta and Parmesan fries are another option worth trying.
How to Make Homemade French Fries Crispy
Make sure the fries are completely dry, fry them in small batches so the oil stays at 200°C (392°F), and salt them the moment they come out of the second fry. The details below stop them going soggy.
- Slice the potatoes as evenly as possible, this will ensure an even cook and goldenness in the end.
- Heavily season the water that you cook the potatoes in, they will only absorb around 10% of the salt from the water and we want the fry to be seasoned all the way through.
- Fry in small batches, this way the oil temperature doesn’t drop too low, which can result in greasy feeling fries rather than crisp fries.
- Make sure the fries are completely dry when you start frying, hot oil and water DO NOT mix well together.
- Season lightly with salt as soon as they come out of the oil after the second fry, this helps to keep them crisp.
- A deep-fat fryer is the best way to fry these, if you don’t have one then use a pan with high sides, like a wok, saucepan or high-sided saute pan.
- Whatever you’re frying in, fill it 50% with cold oil, because oil expands when it gets hot.
What to Serve With Homemade French Fries
The dipping sauce in the video is a simple sriracha mayo. Just combine 1 tablespoon of mayo with around 1 teaspoon of sriracha and a few drops of lemon juice, then mix well. For something more garlicky, try my homemade aioli.
Homemade French Fries: The Ultimate Double-Fried Recipe
Equipment
- Wire / Cooling rack
- Mixing bowl / Bowl
- Chef’s knife
- Chopping board
- Vegetable peeler
- Measuring jug
- Thermometer / Probe
- Saucepan
- Slotted spoon / Spider
Ingredients
- 500 g / 17.6oz 3 average-sized potatoes, I used Russets.
- 1 tablespoon of white vinegar
- Heavy pinch of salt 10g
- 1 litre / 1 quart cold water
- 1 litre / 1 quart neutral tasting high-smoke point oil (see FAQ for oil types)
Instructions
- Peel then cut the potatoes into 7mm 1/4 inch square strips
- Place cut potatoes in a saucepan with 1l water, the vinegar and 10g of salt.
- Bring up to a boil, then simmer for around 8 minutes, or until the potatoes are just tender but not mushy.
- Carefully place onto a wire rack over a baking sheet to steam dry.
- Heat the oil in a saucepan or wok or high-sided frying pan, to 200c / 392f
- Add roughly half of the dry potatoes and fry for 45 seconds to a minute.
- Remove them onto the same wire rack (if you’re doing lots of fries get a second wire rack for ease)
- Allow the oil to come back up to temperature before doing the next batch.
- Once all are fried place the wire rack into your freezer for at least half an hour, at this stage they can stay in your freezer until you need them for 1 to 3 months.
- Once ready to eat, heat your oil to 200c / 392f again, once up to temperature fry for 3 to 4 minutes until you are happy with the crispness, the longer you fry the crispier they will be!
- Drain into a bowl lined with paper towel, lightly season with salt and serve.
Video
Nutrition
Nutrition Facts
| Total Fat | 28g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 104mg |
| Total Carbohydrate | 22g |
| Dietary Fiber | 3g |
| Sugars | 1g |
| Protein | 3g |
| Potassium | 531mg |
Frequently Asked Questions
Can I use a waxy type of potato?
Yes, but the end result will be less crispy.
Can I use other types of vinegar?
Yes, all types will work, any vinegar with a colour like red wine or balsamic will stain the potato.
What oil should I use for homemade French fries?
A neutral tasting, high-smoke point oil. Canola, sunflower, soy, vegetable, corn and avocado are some of the most popular types.
Can I use beef fat, tallow, or dripping?
Yes, these fats work well for this recipe.
What temperature should homemade French fries be fried at?
Fry at 200°C (392°F) for both fries, and let the oil come back up to temperature between batches.
How do you freeze homemade French fries?
After the first fry, put the wire rack straight into the freezer for at least 30 minutes. They can stay there for 1 to 3 months, then go into 200°C (392°F) oil for the second fry.
