French Fries Recipe
Make golden, crunchy French fries with a fluffy center at home using deep-fry, oven-bake, or air-fry methods. This recipe teaches proper potato selection, cutting, soaking, and cooking techniques for perfectly crispy fries every time.
Ingredients
- Russet potatoes or Yukon Gold potatoes
- Cold water
- White vinegar optional, for soaking
- Canola oil vegetable oil, or peanut oil (for deep frying or coating)
- Cornstarch for oven-baked version
- Salt for seasoning
- Optional seasonings: garlic powder paprika, rosemary, thyme, parmesan cheese, truffle oil, Old Bay seasoning
Instructions
- Cutting the Potatoes
- Slice a thin piece off one side of the potato to create a stable base.
- Cut potatoes into ¼-inch batons for the ideal crispy outside and fluffy inside.
- Use a serrated knife for added surface texture.
- Soaking in Cold Water
- Place cut potatoes in a bowl of cold water for at least 30 minutes (or up to 24 hours in the fridge).
- Add a tablespoon of white vinegar to help preserve shape.
- Rinse potatoes under cold water until it runs clear to remove starch.
- Drying the Potatoes
- Drain in a colander and spread on a paper towel-lined baking sheet.
- Pat dry thoroughly, then let air dry for 15 minutes.
- Optionally chill uncovered in the fridge for 30 minutes to remove extra moisture.
- Deep-Frying Method
- Heat oil (canola, vegetable, or peanut) in a heavy pot to 325°F (165°C).
- First Fry: Fry potatoes for 3–5 minutes until soft but not brown. Drain and cool on paper towels for 30 minutes.
- Second Fry: Heat oil to 375°F (190°C) and fry cooled potatoes until golden and crispy.
- Drain on a rack and season immediately.
- Oven-Baked Method
- Preheat oven to 450°F (232°C). Coat baking sheet with oil.
- Coat dried potatoes in 1–2 tablespoons cornstarch, then drizzle with oil and toss to coat.
- Spread in a single layer on the baking sheet.
- Bake standard fries 15–20 minutes, flip, then bake another 5–10 minutes until golden.
- Season immediately after baking.
- Air Fryer Method
- Preheat air fryer to 380–400°F for 3–5 minutes.
- Toss dried potatoes with 1–2 teaspoons of oil.
- Place in a single layer in the air fryer basket.
- Cook at 380°F for 12–15 minutes, shaking halfway through.
- Adjust time based on thickness. Season immediately after cooking.
Notes
- Russet potatoes provide a crispier texture; Yukon Gold offers more flavor.
- Soaking in cold water removes starch, ensuring fries crisp up properly.
- Use cornstarch in oven-baked fries for added crunch.
- Season fries immediately while hot to help seasonings stick.
- Avoid overcrowding in air fryer or oven to prevent steaming.
- Deep frying requires oil temperature control: 325°F for first fry, 375°F for second.
- Always dry potatoes thoroughly to avoid soggy fries and oil splatter.