Nothing beats the satisfaction of biting into golden, crunchy French fries fresh from your own kitchen. This Crispy Homemade French Fries Recipe delivers fries with a pillow-soft center and an irresistibly crisp exterior that stay crunchy well after cooling—trust me, it’s magic!

A white bowl lined with white paper holds a pile of golden-yellow French fries with a crispy texture. On top and scattered throughout the fries are small green herb flakes, giving a fresh look. Two fresh rosemary sprigs with dark green, needle-like leaves rest on top of the fries. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Top Tip
How to Serve Crispy Homemade French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade French Fries Recipe

Why You'll Love This Recipe

I absolutely adore this method—adapting Kenji López-Alt’s genius approach means these fries come out perfectly crispy every time, even if you let them sit for a bit. It’s how I make fries when I want reliable, restaurant-quality crunch at home.

Reliable Crunch: Achieve fries that stay crispy long after frying—no more soggy disappointments.
Fluffy Inside: The simmering step ensures a soft, fluffy center that contrasts beautifully with the crisp shell.
Simple Ingredients: You don’t need fancy stuff—just staple pantry ingredients you likely already have.
Make Ahead Friendly: Cool and re-fry for fresh fries anytime, or freeze for later without losing texture.

Ingredients & Why They Work

Choosing the right ingredients is half the battle won. The potato variety and cooking approach here are key to achieving those perfect crispy fries. Let’s break down why each item makes this crispy homemade fries recipe stand out.

Flat lay of three large brushed Russet potatoes with rough brown skin, a small white ceramic bowl of clear white distilled vinegar, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl filled with golden canola oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Floury Potatoes: Varieties like Russet, Maris Piper, or Sebago have the perfect starch content to create fries that crisp to perfection while staying fluffy inside.
White Vinegar: This small addition helps remove excess surface starch without making the fries soggy, ensuring better texture.
Cooking or Kosher Salt: Adds seasoning during blanching and boosts the overall flavor; kosher salt’s coarse texture works beautifully here.
Canola or Vegetable Oil: A neutral, high-smoke point oil ideal for the two-step frying that produces those golden crispy edges.
Seasonings: From classic table salt to more adventurous options like rosemary or nori salt, these let you finish your fries exactly how you like them.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Homemade French Fries Recipe is how easy it is to adapt for your personal taste or mood. Whether you want to keep things classic or add a twist with exciting seasonings, these fries are the perfect canvas for your creativity.

Classic Salted: Sometimes, nothing beats the simplicity of flaky sea salt sprinkled right after frying. I love how the salt gently melts into the hot fries, boosting their natural flavor without overpowering the crispy texture.
Herb-Infused: Rosemary salt adds an aromatic woodsy note that feels so fresh and summery. I often toss the fries with a little extra fresh rosemary after frying to amp up the fragrance—it really elevates game day snacks!
Spicy Kick: Using a shaker fries seasoning with a dash of smoked paprika and chili powder gives the fries a smoky heat that pairs wonderfully with a cool dipping sauce like ranch or aioli. Perfect for when you want to heat things up!
Umami Boost: Nori salt is a great option to introduce a subtle oceanic umami undertone. It’s a favorite for those who want their fries a bit different but still crave that salty crunch. Just sprinkle and enjoy!
Freezer-Friendly Prep: If you’re making a big batch and want to save some for later, freeze the fries after the first fry and cooling step. When ready, just fry from frozen for 4 ½ minutes in the second fry. It's a real time saver without compromising that signature crispiness.

Step-by-Step: How I Make Crispy Homemade French Fries Recipe

A juicy burger with a shiny toasted sesame seed bun on top, a layer of melted orange cheese dripping over a thick, brown beef patty, fresh green lettuce at the bottom, all stacked inside the bun. Next to the burger is a pile of thin, golden French fries sprinkled with coarse salt, placed on a white plate. The whole scene sits on a white marbled surface with a soft, warm light shining on the food. photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Slice and Soak

Start by peeling your floury potatoes—Russet or Maris Piper work great here. Using a serrated knife, slice them evenly into 6 mm (¼ inch) thick fries. A serrated blade helps create a slightly rough surface that crisps beautifully. Keep the cut fries submerged in a bowl of cold water to prevent browning while you finish cutting. This quick soak also helps remove excess surface starch, paving the way for crispy fries ahead.

Step 2: Rinse and Gently Simmer

Drain your fries from the soaking water and rinse them under running tap water for about 15 to 20 seconds. This final rinse washes away residual starch that can cause fries to stick together or brown too fast. Then, place the fries into a large pot filled with 2 liters of cold tap water, add 2 tablespoons of white distilled vinegar and 1 tablespoon of kosher salt. Bring the pot to a boil on high, but the magic happens when you immediately reduce the heat to maintain a gentle simmer. Look for a soft ripple on the water’s surface—not boiling bubbles—and let the fries simmer for 10 minutes. This slow simmer tenderizes the fries without breaking them, setting the stage for that fluffy inside.

Step 3: Dry Thoroughly for Crispiness

Once cooked, carefully lift the fries out of the water with a slotted spoon—avoid tipping the whole pot to prevent breakage. Spread them out in a single layer across two trays lined with clean tea towels and let them steam dry for 5 minutes. Removing this excess moisture is key to achieving the golden crisp exterior we all love.

Step 4: First Fry – The Gentle Blanch

Pour about 3 cm (1.2 inches) of canola or vegetable oil into a deep pot that’s at least 10 cm (4 inches) tall—safety first! Make sure you have at least 7 cm (3 inches) of space above the oil to prevent dangerous splatters. Heat the oil to 205°C (400°F). Separate your fries into three batches for frying. Add the first third of a batch with a slotted spoon, then wait 10 seconds before adding the second third, and again wait 10 seconds before adding the last. This staggered addition reduces the oil bubbling up too much. Fry the whole batch for 50 seconds, gently moving the fries one or two times. They will still look pale and floppy here—don’t worry, this is just the first stage.

Step 5: Let the Fries Cool Completely

Remove your fries onto paper towel-lined trays and spread them so they cool evenly. Let them sit at room temperature for 30 minutes. This cooling period lets moisture redistribute and sets them up perfectly for the second fry that will create that enviable crunch.

Step 6: Second Fry – The Crispy Finish

Reheat your oil to 205°C (400°F). Fry half of your cooled fries for 4 minutes, stirring gently twice, until they turn golden brown and crispy. Drain on paper towels lined in a large bowl. Repeat this step with the remaining fries. Now you’ve got fries with a pillowy inside and a perfectly crunchy outside—this is the moment where all your patience pays off!

Step 7: Season and Serve Immediately

Lastly, while the fries are still hot, sprinkle them with your seasoning of choice—be that classic table salt, sea salt flakes, rosemary salt, shaker fries seasoning, or even that umami-packed nori salt. Toss gently to coat evenly and serve immediately. These fries hold their crispiness even after cooling, so you can savor every last bite with delight.

Top Tip

Mastering the art of perfect, crispy homemade French fries can feel elusive—but with these little tricks, you’ll get it just right every time. These tips make all the difference in turning simple potatoes into golden, crunchy bites that stay crispy long after frying.

The Importance of Gentle Simmering: I learned that simmering the fries gently—where the water just ripples without big bubbles—is key. It prevents the fries from breaking apart and results in that fluffy interior we all love.
Pause Between Adding Fries: During the first fry, pause 10 seconds between adding each third of the batch. This little pause prevents the oil from bubbling over, keeping your cooking safe and fry texture perfect.
Steam Dry Before Frying: Letting the fries steam dry on tea towels for 5 minutes after simmering removes excess moisture. This step might feel like a pause, but it guarantees fries that crisp up beautifully instead of sogging down.
Don’t Skip the Two-Step Frying: The first quick fry cooks the fries through; the second, longer fry crisps them up. Skipping this makes fries less crunchy and more prone to sogginess—trust the process, it works!

How to Serve Crispy Homemade French Fries Recipe

A close-up image of a woman's hand holding a silver knife slicing light yellow potato sticks on a beige cutting board. On the right side, there is a small pile of evenly cut potato sticks with smooth edges. The texture of the potato is firm and smooth, with the knife positioned vertically, slicing the potato into thin pieces. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add a sprinkle of sea salt flakes right after frying for that classic crunch and burst of flavor. Want to mix it up? Try shaker fries seasoning for a zesty kick, fragrant rosemary salt for a herbaceous twist, or sprinkle some nori salt for a subtle oceanic umami note. Toss gently to coat the fries evenly—this little touch elevates every bite.

Side Dishes

Crispy fries are an unbeatable classic alongside juicy burgers, crispy fried chicken, or creamy coleslaw. They also pair beautifully with grilled fish or a fresh garden salad for balance. For dipping, think tangy ketchup, garlicky aioli, or a sharp cheese sauce to complete the experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover fries, store them in an airtight container at room temperature for up to a few hours—avoid refrigeration as it tends to make fries soggy. For best texture, reheat using a hot oven or air fryer rather than the microwave.

Freezing

This Crispy Homemade French Fries Recipe freezes beautifully! After the first fry and cooling, spread the fries in a single layer on a tray and freeze fully. Once frozen, transfer them to freezer bags or containers. When ready to enjoy, fry the frozen fries straight from the freezer in the second fry step for about 4 ½ minutes at 205°C (400°F).

Reheating

To bring leftover fries back to life, reheat in a preheated oven or air fryer at 190°C (375°F) for 5–7 minutes. This method crisps them up nicely without drying them out like a microwave would. For a quicker method, a hot skillet with a small drizzle of oil also works well to restore crunch.

Frequently Asked Questions:

Why do you simmer the fries before frying?

Simmering the fries briefly removes excess surface starch and helps cook the potato through gently. This prevents the fries from breaking during frying and ensures a fluffy interior with a crispy crust after frying.

Can I use other types of potatoes?

For the crispiest fries, use floury or starchy potatoes like Russet, Maris Piper, or Sebago. Waxy potatoes tend to make fries less crispy and more waxy inside, so they’re not ideal for this recipe.

What oil is best for frying fries?

Canola or vegetable oil is recommended because they have a high smoke point and neutral flavor, which lets the potato flavor shine through and ensures safe high-temperature frying at 205°C (400°F).

How do I keep fries crispy after cooking?

After the second fry, drain fries on paper towels and season immediately while hot. Avoid covering them tightly, which traps steam and softens the fries. The two-step frying and careful drying steps in this recipe ensure they stay crispy even after cooling.

Final Thoughts

Making crispy homemade French fries from scratch is such a satisfying experience, especially when you discover how simple techniques bring out incredible results. This Crispy Homemade French Fries Recipe has become a staple in my kitchen because it nails that perfect balance of fluffy and crunchy. So grab your potatoes, oil, and favorite seasoning, and treat yourself to fries that rival any takeout—only better, because they're made with love!