Larn the underground to making the all-time homemade French fries from russet potatoes right at dwelling! These are easy to make ahead of fourth dimension and fry or bake in the oven for a quick snack or side dish thought!

Serve these with my nacho cheese sauce OR my 10 minute Brown Gravy to make some Poutine!

Hand dipping crispy homemade french fry into a white bowl of ketchup inside a basket of fries

Desire to know the cloak-and-dagger on how to make French fries supercrispy? Starch and Moisture Removal.

  • How do you lot remove starch from potatoes? – Soak them in cold water.
  • How do you remove moisture from potatoes? –Cook them twice.

Read on for everything you need to know about making eating house quality French chips at home, how to shop and reheat them, and even how to brand them ahead of time!

How to Make Homemade French Chips

1. Slice the potatoes ane/2 inch thick. (A French Fry Cutter makes this easier.)

2. Soak them common cold in water for at to the lowest degree an hour or overnight. (Longer = crispier chips)

3. Rinse them twice with common cold water and pat the completely dry.

Soaking potatoes in water and then drying them to make homemade french fries.

Lightly boiling sliced potatoes to make homemade french fries.

four. Heat oil to 300 degrees. Fry them in well-nigh half dozen batches for 5-6 minutes. Don't overcrowd them by placing besides many in at a time, they won't be as crispy. Use a slotted spoon and identify on a paper towel.

five. Increase rut to 400 degrees. Fry in batches until golden brown, about 5 minutes.

half dozen. Place them on paper towels and sprinkle immediately with salt. Serve with ketchup!

Boiling french fries in vegetable oil and laying them down on a paper towel when golden brown.

Best Potatoes for French Chips

Russet potatoes are ideal. Since they're dense, they don't contain equally much water inside, which allows them to get extra crispy.

Waxy potatoes are the worst. These include ruddy potatoes, fingerling, and new potatoes. They're high in moisture, and will actually become hollow when fried as the h2o evaporates out.

How Many Potatoes Do Y'all Demand?

It takesway more potatoesthan y'all think to brand French fries. Calculate most 2 large Russet potatoes/person .

Why Soak Potatoes for French Fries?

Soaking potatoes incommon cold h2o helps get rid of the starch. Starch makes things crumbly and soft, and we want our fries to be sturdy and crisp.

Soak them for at to the lowest degree ane hour, or as long as overnight. The longer you can soak them, the ameliorate. Shop them in the fridge while they soak.

Why Double Fry?

Frying potatoes twiceis the best fashion to obtain the crispiest effect.

Why, you enquire? After yous fry them once, moisture creeps its manner back to the top of the French chips, causing them to get soggy. Frying them a second fourth dimension removes this moisture.

Best Oil Temperature For Frying

  • Fry the potatoes at 300° F for five-6 minutes,this allows the middle of the potato to melt.
  • Fry them a 2nd fourth dimension at 400° F degrees and then that the outside becomes crispy and gilt.

Baking Method

If you prefer to bake these fries:

  • Soak the the fries in common cold h2o for at to the lowest degree 1 60 minutes or overnight and pat completely dry.
  • Toss with upward to ane/2 loving cup vegetable oil and sprinkle with salt and pepper.
  • Identify the fries in a single layer on a baking sail at 400° F in the lower-3rd of the oven for xv-xx minutes.
  • Remove, toss, place in a single layer, and broil for 10 more minutes or until brown and crispy.

OR you can try my Crispy Baked Irish potato Wedges!

Make Ahead Method

If you're Frying Them:

  • Soak the fries as instructed, dry them completely. Fry them in batches at 360° for 5 minutes. Place on a paper towel. Let them cool and pat them dry.
  • Transfer to a plate/tray and wink freezethem for forty minutes.
  • Transfer to them to a freezer handbag and freeze them for upwards to three months.
  • When gear up to serve, remove them from the freezer and fry them in batches at 400° until aureate brown, about five minutes.
  • Transfer to paper towels and season them immediately with salt.

If You're Baking Them:

  • Soak the the chips in cold water for at least 1 hour or overnight and pat completely dry.
  • Par Cook them in boiling h2o for five minutes. Remove and pat them dry out.
  • Transfer to a plate/tray and wink freezethem for twoscore minutes.
  • Transfer to them to a freezer handbag and freeze them for up to 3 months.
  • When ready to serve, remove them from the freezer and toss with up to 1/2 cup vegetable oil. Sprinkle with common salt and pepper.
  • Place the fries in a single layer on a blistering sheet at 400° F in the lower-third of the oven for 15-20 minutes.
  • Remove, toss, identify in a single layer, and bake for x more minutes or until brown and crispy.
  • Transfer to paper towels and season them immediately with salt.

Tools for This Recipe

(Amazon Affiliate Links)

  • French Fry Potato Cutter
  • Deep Fryer
  • Dutch oven + oil thermometer
  • Slotted Spoon
  • French Fry Serving Baskets (with Checky Paper Inserts!)

How To Store and Reheat Leftovers

Refrigerating:

  • Let any leftover fries cool completely and store them in a Freezer purse in the fridge, removing equally much air from the bag as possible.
  • To reheat, bake at 350° F for  about ten minutes. They reheat very well.

Freezing:

  • Flash freeze them on a baking sheet or plate until solid, 1 hour or so.
  • Shop them in a freezer Ziploc handbag in the freezer until prepare to eat!
  • Reheat in a preheated 350° F oven until warm and crisp, about fifteen minutes or and so.

PRO TIP: Make my 10 minute Brown Gravy Recipe and have homemade Poutine with leftover fries!

A pile of crispy, golden brown french fries in a basket sprinkled with salt.

Try These Next!

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A hand dipping homemade french fries into a white cup of ketchup.

Acquire the secret to making the best homemade french fries from russet potatoes right at home! These are piece of cake to make alee of time and fry or bake in the oven for a quick snack or side dish thought!

  • 10 large russet potatoes, peeled and rinsed
  • 2 quarts vegetable oil, can sub canola oil
  • Salt

  • Slice the potatoes into ½ inch thick sticks. Using a French fry cutter makes this much easier.

  • Soak the tater slices in cold water for a minimum of ane hour, and up to overnight. The longer, the better as this process removes the starch which makes for extra crispy fries.

  • Rinse the fries twice with common cold h2o.

  • Lay the fries on newspaper towels or a clean dishcloth and pat them as dry as possible.

  • Heat oil in a deep fryer or dutch oven to 300 degrees F. You'll demand to fry in virtually half-dozen batches, brainstorm with a quart of oil and add more than equally needed. Frying likewise many at in one case makes them less crispy.

  • Use a slotted spoon to add together the potatoes to the oil and fry for about five-half-dozen minutes. The oil should bubble lightly, nosotros're merely heating the potatoes, we don't want them to crisp yet.

  • Place the cooked potatoes on a paper towel lined plate and fry the rest of the remaining batches.

  • Increment the estrus to 400 degrees F and fry each batch a 2nd fourth dimension until they are crisp and gold-brown, about 5 minutes or and so.

  • Remove them and identify them on dry out newspaper towels. Sprinkle with salt as soon equally they come out.

  • Serve with ketchup or fry sauce and savor!

Baking Instructions:

  • Soak the fries in common cold h2o for at least 1 hour or overnight and pat completely dry.
  • Toss with up to 1/2 cup vegetable oil and sprinkle with salt and pepper.
  • Place the fries in a single layer on a baking canvas at 400° F in the lower-third of the oven for 15-20 minutes.
  • Remove, toss, identify in a single layer, and bake for 10 more minutes or until brown and crispy.

How To Store and Reheat Leftovers:

-Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the pocketbook as possible.

-To reheat, bake at 350 degrees for xv-xx minutes. They reheat very well.

Using a candy/deep frying thermometer makes information technology piece of cake to tell when the oil is set.

Serve these with my nacho cheese sauce, French fry seasoning, OR my ten minute Dark-brown Gravy to make some Poutine!

Calories: 377 kcal , Carbohydrates: 64 g , Protein: 7 1000 , Fatty: xi g , Saturated Fatty: 9 g , Sodium: 17 mg , Potassium: 1480 mg , Fiber: 4 g , Sugar: ii 1000 , Vitamin C: 20.2 mg , Calcium: 46 mg , Iron: 3.1 mg

Grade: Side Dish

Cuisine: American