These Perfect Crispy French Fries are everything you want in a fry—crunchy on the outside, fluffy on the inside, and irresistibly good even after they’ve cooled. Using a two-step frying method and a clever vinegar-infused simmer, this recipe guarantees golden, restaurant-quality fries right at home. Once you try this, you’ll never go back to store-bought or fast-food versions again.
Why You’ll Love This Recipe
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Ultra crispy and stay that way: These fries hold their crunch for 15 minutes or more, even after they’ve cooled.
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Fluffy interior: Simmering before frying makes the insides perfectly tender.
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Fry shop quality at home: With just a few simple steps, you can replicate the texture and taste of the best French fries you’ve ever had.
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Customizable seasoning: From classic salt to rosemary or nori salt, you can season them however you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 kg (2 lbs) floury potatoes (Russet/Idaho, Sebago, King Edward, or Maris Piper)
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2 tablespoons white vinegar
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1 tablespoon kosher or cooking salt
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1 liter/quart vegetable or canola oil (for frying)
Seasoning options (choose your favorite):
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Salt (table or sea salt flakes)
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Shaker fries seasoning
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Rosemary salt
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Nori salt
Directions
1. Prep the Potatoes
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Peel the potatoes and cut into 6 mm (¼ inch) thick fries using a serrated knife.
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Place cut fries in a bowl of water as you go to prevent browning.
2. Rinse and Simmer
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Rinse the fries under cold running water in a colander for 15–20 seconds.
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Place fries in a large pot with 2 quarts/liters of cold water, vinegar, and salt.
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Bring to a boil over high heat, then reduce to a gentle simmer.
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Simmer for 10 minutes until just tender.
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Carefully lift fries out with a slotted spoon (don’t dump them—fragile!) and place in a colander.
3. Steam Dry
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Spread fries out on two tea towel-lined trays and let them steam dry for 5 minutes.
4. First Fry
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Pour oil into a deep pot (about 3 cm/1.2 inches deep, with at least 7 cm/3 inches from the oil to the rim for safety).
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Heat oil to 205°C / 400°F.
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Divide fries into 3 batches.
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For each batch: Lower 1/3 of the fries into the oil, wait 10 seconds, then add the next 1/3, wait again, then add the last 1/3.
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Fry for 50 seconds, stirring once or twice.
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Remove and drain on paper towel-lined trays. Fries will be pale and floppy.
5. Cool & Final Fry
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Let all fries cool for 30 minutes.
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Reheat oil to 205°C / 400°F.
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Fry half of the fries for 4 minutes, or until golden and crisp. Stir occasionally.
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Drain on a paper towel-lined bowl.
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Repeat with the remaining fries.
6. Season & Serve
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Toss fries with your choice of seasoning while hot.
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Serve and enjoy immediately—or even later, since they stay crispy!
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Cooling time: 40 minutes
Total time: 1 hour 15 minutes
Variations
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Garlic Rosemary Fries: Toss with finely chopped rosemary and garlic-infused olive oil.
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Cheesy Fries: Sprinkle with finely grated parmesan and a pinch of black pepper.
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Spicy Fries: Add cayenne pepper or paprika to your seasoning.
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Truffle Fries: Finish with a drizzle of truffle oil and a sprinkle of sea salt.
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Sweet Potato Version: Use sweet potatoes and follow the same process, adjusting fry time as needed.
Storage/Reheating
Storage: Fries are best fresh, but you can store them in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5–10 minutes until crisp again. Avoid microwaving, as it softens the fries.
FAQs
Why use vinegar when boiling the fries?
The vinegar helps the potatoes hold their shape and improves surface starch, which contributes to a crisper finish.
Can I skip the first fry?
No. The double-fry method is key to creating fries that are both tender inside and crispy outside.
What kind of potatoes work best?
Floury potatoes like Russet, Sebago, or Maris Piper are ideal because they have a higher starch content and less moisture.
How do I know when the oil is hot enough?
Use a thermometer to ensure it reaches 205°C (400°F). This high temperature is crucial for crispy fries.
Can I reuse the oil?
Yes, you can strain and store the oil to reuse a few more times, especially if it hasn’t burned or become cloudy.
Can I make these ahead of time?
Yes. You can do the first fry in advance and finish with the second fry just before serving.
How can I keep fries warm while frying batches?
Place cooked fries in a low oven (around 200°F / 95°C) on a wire rack while you finish other batches.
Do I need to peel the potatoes?
Peeling is recommended for classic fries, but you can leave the skin on for a rustic version.
Why do I need to steam dry the fries?
Removing surface moisture helps achieve a crisper finish during frying.
Can I use an air fryer?
This specific recipe is designed for deep frying, but similar techniques can be adapted for air frying with modifications.
Conclusion
These Perfect Crispy French Fries are the gold standard of homemade fries. With a simple but precise technique and a few pantry staples, you’ll get unbeatable crunch and flavor that rivals your favorite fry shop. Whether you serve them fresh out of the fryer or even after they’ve cooled, these fries stay crispy, making them the ultimate side dish or snack.
Print
Perfect Crispy French Fries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side
- Method: Fry
- Cuisine: Western
- Diet: Vegan
Description
These Perfect Crispy French Fries stay golden and crunchy for over 15 minutes—even after cooling! Made using a scientifically proven method, this recipe ensures crispy exteriors and fluffy insides with every bite. Inspired by The Food Lab by Kenji López-Alt, it’s the ultimate homemade fry experience.
Ingredients
- 1 kg / 2 lb (3–4) floury potatoes (Sebago, Russet, Maris Piper, or King Edward)
- 2 tablespoons white vinegar
- 1 tablespoon cooking salt / kosher salt
- 1 litre / 1 quart canola or vegetable oil
- Seasoning (choose one):
- Salt (table salt or sea salt flakes)
- Shaker fries seasoning
- Rosemary salt
- Nori salt (optional)
Instructions
- Peel and cut the potatoes into 6 mm (¼ inch) fries using a serrated knife. Keep them submerged in a bowl of water while cutting to prevent browning.
- Rinse the cut fries under cold running water for 15–20 seconds in a colander.
- Place fries in a large pot with 2 quarts (litres) of cold water, vinegar, and salt. Bring to a boil, then reduce heat to a gentle simmer. Cook for 10 minutes until just tender. Remove carefully with a slotted spoon to avoid breakage.
- Spread fries on tea towel-lined trays and let them steam dry for 5 minutes.
- Pour 3 cm (1.2 inches) of oil into a deep pot (at least 10 cm / 4 inches tall). Ensure there’s at least 7 cm / 3 inches from the oil to the top for safety.
- Divide fries into 3 batches.
- First Fry: Heat oil to 205°C / 400°F. Add fries in thirds, with a 10-second pause between additions to prevent temperature drop. Fry for 50 seconds, stirring occasionally. Fries will be pale and floppy. Drain on paper towel-lined trays.
- Repeat first fry for the other batches, ensuring oil returns to temperature between each.
- Cool all fries for 30 minutes on paper towels.
- Second Fry: Reheat oil to 205°C / 400°F. Fry half the cooled fries for 4 minutes or until golden and crispy. Drain in a paper towel-lined bowl. Repeat with remaining fries.
- Season immediately with your chosen seasoning and toss well.
- Serve hot or let cool—fries will remain crispy even after cooling!
Notes
- Use floury potatoes for best texture—avoid waxy varieties.
- The double fry technique creates a super crisp exterior and tender inside.
- Don’t skip the vinegar—it helps stabilize the starch and prevents sogginess.
- For larger batches, keep fries warm in a 100°C (212°F) oven while finishing all batches.
- Use a thermometer to maintain precise oil temperature for optimal crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
