Homemade French Fries (Double-Fried)
Crisp-shelled, fluffy-centered fries made the restaurant way: a soak to remove surface starch, a gentle first fry to cook the potato through, and a hot second fry for a golden, crunchy crust.
- Prep
- 19 min
- Cook
- 40 min
- Wait
- 1 hr
- Total
- 1 hr 59 min
- Makes
- About 4 side servings (roughly 6 cups of fries)
Steps
Before you start
- Read the timing: the potatoes need at least 30 minutes to soak and 30 minutes to cool between fries, so start about 2 hours before you want to eat.
- Clear a work area near the stove and set up a rimmed baking sheet lined with paper towels for the first fry, and a second one lined with a wire rack or fresh paper towels for the second fry.
- Use a clip-on deep-fry or candy thermometer. Oil temperature is the most important variable in this recipe.
- Never leave hot oil unattended, and make sure the potatoes are very dry before they go in; water makes oil spatter violently.
Cut the fries
- Scrub the russet potatoes well.
- Peel them if you like, or leave the skins on for a rustic fry.
- Trim a thin slice off one long side of each potato so it sits flat.
- Cut lengthwise into ⅜-inch (1 cm) thick planks, then stack the planks and cut into ⅜-inch (1 cm) sticks.
- Aim for sticks of similar thickness so they cook evenly.
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Ready when: Sticks are uniform, about ⅜ inch (1 cm) thick.
Tip: Uniform thickness matters more than length; thin strays will burn before thick ones cook.
Soak in cold water
- Put the cut potatoes in a large bowl and cover with the 8 cups (1.9 L) cold water.
- Swish them around with your hands, then let them soak for at least 30 minutes (up to 2 hours at room temperature, or overnight in the fridge).
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Ready when: The water looks cloudy from released starch.
Drain and dry thoroughly
- Drain the potatoes in a colander.
- Spread them in a single layer on clean kitchen towels or a triple layer of paper towels, and pat the tops dry with more towels.
- Roll them around and pat again, then let them air-dry while the oil heats.
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Ready when: Potatoes feel dry to the touch with no visible water beads.
Tip: Wet potatoes cause dangerous spattering and lower the oil temperature. Be thorough.
Heat the oil to 325°F
- Pour the vegetable oil into the heavy pot; it should be about 2 inches (5 cm) deep and leave at least 3 inches (7.5 cm) of space below the rim.
- Clip on the thermometer and heat over medium-high heat until it reaches 325°F (163°C), about 10 minutes.
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Ready when: Thermometer reads 325°F (163°C).
Tip: Keep a pot lid nearby to smother any flare-up. Never use water on an oil fire.
First fry in batches
- Add half of the potatoes to the oil carefully, a handful at a time.
- The temperature will drop; adjust the heat to hold it between 300 and 325°F (150–163°C).
- Fry for 6 to 7 minutes, stirring gently once or twice, until the fries are soft and cooked through but still pale blond.
- Lift out with the spider strainer, let excess oil drip off, and spread on the paper-towel-lined baking sheet.
- Return the oil to 325°F (163°C) and repeat with the second half.
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Ready when: Fries are limp and pale, with no browning; a fry bent in half sags without snapping.
Tip: Do not crowd the pot. Frying in two batches keeps the oil hot and the fries from steaming.
Cool the fries
- Let the fries cool on the baking sheet for at least 30 minutes at room temperature.
- Meanwhile, turn the heat off or to low under the oil.
- For crunchier fries, you can instead freeze the tray of fries for 1 hour, then proceed straight from the freezer (no thawing).
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Ready when: Fries are at room temperature and dry on the surface.
Reheat oil to 375°F
- Swap in a fresh, dry paper-towel-lined sheet or a wire rack set on a baking sheet.
- Heat the oil over medium-high heat to 375°F (190°C), about 5 minutes.
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Ready when: Thermometer reads 375°F (190°C).
Second fry until golden
- Fry the fries in two batches, adding them gradually.
- Cook each batch for 3 to 4 minutes, stirring gently, until deep golden brown and crisp.
- Lift out with the spider strainer and drain briefly on the prepared sheet.
- Let the oil return to 375°F (190°C) between batches.
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Ready when: Fries are deep golden brown and sound crisp when tapped with the strainer.
Tip: Fry the second batch just before serving if you can; keep the first batch uncovered so it doesn't steam soft.
Salt and serve
- While the fries are still hot and glistening, transfer them to a large bowl, sprinkle with the 1½ teaspoons (9 g) fine sea salt, and toss to coat.
- Taste and add more salt if needed.
- Serve immediately.
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Ready when: Salt clings evenly to the fries.
Tip: Salt right out of the oil; once the surface oil dries, salt won't stick.
Good to know
Tips
- Use russet (Idaho) potatoes; their high starch and low moisture give the fluffiest interior and crispiest crust.
- Monitor oil temperature constantly. Too cool makes greasy fries; too hot browns the outside before the inside cooks.
- Fry in small batches to keep the oil temperature steady.
- Season right out of the fryer, while the surface is still slick with oil.
Make ahead
After the first fry and cooling, spread the fries on a baking sheet and freeze until solid (about 1 hour), then transfer to a freezer bag for up to 1 month. Fry straight from frozen at 375°F (190°C) for 4 to 5 minutes. You can also soak the cut potatoes in the fridge overnight.
Storage & reheating
Best eaten immediately. Leftover fries keep at room temperature for up to 2 hours, or covered in the fridge for up to 3 days. To reheat, spread on a rack set on a baking sheet and bake in a 425°F (220°C) oven for 8 to 10 minutes, or use an air fryer at 400°F (200°C) for 3 to 5 minutes, until crisp. Par-fried (first-fry) fries freeze for up to 1 month. Cool used oil completely, strain, and store in a sealed container for up to 1 month for reuse.
Substitutions
- russet potatoes → Yukon Gold potatoes. Slightly creamier, denser fries with a little less crunch; fry times stay about the same.
- vegetable oil (or peanut oil) → peanut oil, canola oil, or refined sunflower oil. Any neutral oil with a high smoke point works; peanut oil gives especially crisp results.
- fine sea salt → flaky sea salt or seasoned salt. Fine salt sticks best; if using flaky salt, crush it slightly between your fingers. Seasoned salt is often less salty by volume, so start with about 2 teaspoons and taste before adding more.
