Absolutely! Here’s a Crispy Homemade French Fries recipe that’ll make you forget all about the frozen bag (or the drive-thru).

Better Than Fries: Crispy Homemade French Fries

Table of Contents

Ingredients:

4 large russet potatoes

Cold water (for soaking)

4 cups vegetable oil (or enough for frying)

1–2 tsp kosher salt (to taste)

Optional: garlic powder, paprika, or fresh herbs for seasoning

Instructions:

1. Prep the Potatoes
Wash and peel the potatoes (or leave the skin on for rustic vibes).

Cut into thin sticks — about ¼ inch thick for classic fries.

2. Soak for Crispy Magic
Place fries in a large bowl of cold water.

Let soak for at least 30 minutes, or up to overnight in the fridge.
(This removes excess starch = crispier fries!)

3. Dry ‘Em Well
Drain and pat the fries completely dry with a clean towel or paper towels.

Moisture is the enemy of crisp, so don’t rush this part.

4. Heat the Oil
In a deep pot or heavy pan, heat oil to 325°F (165°C).

Use a thermometer if you’ve got one — temperature is key.

5. First Fry: Soft Inside
Fry the potatoes in batches (don’t crowd the pot) for 3–5 minutes.

They should be pale and soft, not golden.

Remove with a slotted spoon and drain on paper towels.

6. Cool Down
Let fries rest for 15–20 minutes.
(This step helps build structure and keeps them from getting soggy.)

7. Second Fry: Golden Crunch
Reheat oil to 375°F (190°C).

Fry the cooled fries in batches again until golden brown and crispy — about 2–3 minutes.

Drain and immediately season with salt (and whatever else you’re feeling).

Pro Tips:
Double-fry = double-crunch.

Don’t skip the soak & dry — they’re the game-changers.

Feeling extra? Toss fries in garlic butter, parmesan, or truffle oil.

Let me know if you want a printable version, photos, or maybe even a dipping sauce guide to pair with it (hello, garlic aioli//..