How to Make Crispy French Fries at Home?

To get really crispy fries, start with the right potato. High-starch, low-moisture varieties like Russet/Idaho potatoes are ideal. Their fluffy interior and coarse texture give the best crunch. (In the UK, Maris Piper or King Edward are similar.) Wash and peel the potatoes (peeling is optional for extra texture), then cut them into even sticks about ¼ inch (6 mm) thick. Uniform size helps them cook evenly. As shown below, it’s helpful to have your key ingredients ready—Russet potatoes, a splash of vinegar, and salt (vinegar in the soak can improve crispiness by drawing out starch and adding firmness):

Starchy Russet potatoes with vinegar and salt are prepared for soaking before frying.

Next, soaking and drying are crucial. Place the cut fries in a bowl of cold water and soak for 20–30 minutes. This removes surface starch so the fries won’t glue together or burn and helps them brown evenly. After soaking, drain the water and pat the fries completely dry with paper towels. Excess moisture will make hot oil spit and steam the fries instead of crisping them.

Preparation steps (brief):

• Cutting: Slice potatoes into uniform sticks (about ¼″–½″ thick). A serrated knife can even roughen the edges slightly, creating more surface area to crisp up.

• Soaking: Submerge cut fries in cold water for ~30 minutes to leach out starch. Stir or agitate occasionally.

• Draining: Drain and rinse the fries (a quick rinse removes residual sugar/starch).

• Drying: Spread the fries on towels or paper toweling and dry them thoroughly. They must be bone-dry before frying or baking.

Double-Frying Method and Temperature Control

The classic double-fry method yields the crispiest results. Heat oil (vegetable, canola or other high-smoke-point oil) in a deep pot or fryer, and monitor with a thermometer. First fry: bring the oil to a lower temperature (about 275–300°F or 135–150°C) and fry the potatoes gently for about 5 minutes. This “blanch” step cooks the interior and forms a light crust without browning. Remove the fries and drain them on paper towels. Let them cool (you can even chill them briefly); this rest helps them firm up.

Second fry: increase the oil temperature to around 350–375°F (175–190°C). Return the fries to the hot oil and fry until golden brown, about 4–6 minutes. Fry in batches so the oil temperature stays steady. The hot oil now crisps the exterior quickly. Drain the finished fries and immediately season with salt. This double-step produces a “wonderful crunch”—dry ”and crisp on the outside, fluffy inside.

Fries being shallow-fried in hot oil. An initial lower-temperature fry (not shown) cooks the potato through, followed by a hotter second fry to brown and crisp the outside.

Temperature tips: Use a candy or deep-fry thermometer for accuracy. If oil is too hot on the first fry, the exterior will brown before the potato cooks through. On the second fry, too low a temperature results in greasy, soggy fries; too high risks burning. Aim for about 275°F (135°C) on the first fry and 350–375°F (175–190°C) on the second. Maintain these temps, and drain fries well to remove excess oil.

Baking and Air Frying Alternatives

You can also bake or air-fry fries if you prefer less oil. These methods won’t perfectly match deep-fried texture, but you can get close to crispy results with a few tricks.

• Oven-Baked Fries: Preheat the oven to at least 425°F (220°C). Lightly toss the dried fries in a couple tablespoons of oil so they’re evenly coated. (Using a very light oil coating—just enough to sheen each fry—mimics frying.) Spread them in a single layer on a baking sheet (preferably lined or nonstick), and flip halfway through. Some cooks “parboil” or microwave-blanch the fries first to remove moisture, then bake; this extra step can improve crispness. Bake until golden—roughly 25–30 minutes, depending on thickness. Oven fries will brown and crisp at the edges but often remain slightly softer inside. Still, they are much healthier (little added oil) and easy to make.

• Air-Fryer Fries: An air fryer acts like a small convection oven that circulates very hot air. Preheat your air fryer (around 375–400°F or 190–200°C). Toss the cut, dried potatoes with about 1–2 teaspoons of oil (you just need a thin coating) and any dry seasonings. Place in the air fryer basket in a single layer (or cook in batches). Cook for about 15–20 minutes, shaking or turning halfway, until crispy and golden. Air-fried fries come out nicely crunchy on the outside and tender inside, with far less oil than deep frying. (In fact, air frying uses roughly 80% fewer calories than deep frying, since it needs only a spoonful of oil.) Air-fried fries can be almost as crisp as deep-fried ones, though in a side-by-side test the deep-fried batch was “undeniably crispier.” Still, the air fryer fries were “very crunchy” and absorbed seasoning well.

Seasoning and Flavoring Ideas

After cooking, you can jazz up your fries with a variety of seasonings. Of course salt is the classic finishing touch. From there, the options are endless. Some popular ideas:

• Garlic and Parmesan: Sprinkle finely minced garlic (or garlic powder) and grated Parmesan cheese over hot fries. The savory blend of garlic and cheese is “a match made in heaven” for fries.

• Herbs and spices: Toss fries with smoked paprika, onion powder, and a pinch of cayenne for a smoky kick. Fresh herbs like rosemary, thyme or parsley can add an aromatic touch – e.g. rosemary and coarse salt, as shown below, produce a fragrant, savory fry.

• Specialty blends: Try Old Bay seasoning (celery salt, paprika, etc.) for a Chesapeake-style flavor, or Cajun spice (paprika, garlic, oregano, cayenne) for a spicy southern twist.

• International flavors: For curry lovers, drizzle with curry sauce or dust with curry powder (common on British/Indian fries). Greek-style fries go well with crumbled feta, lemon zest, oregano and a drizzle of olive oil. A pinch of chili-lime seasoning (like Tajín) adds a zesty Latin flair.

• Condiments and toppings: Classic dips include ketchup, mayonnaise, mustard, or aioli. For a richer treat, make poutine: top fries with cheese curds and hot gravy. Chili and melted cheese or béchamel sauce (“disco fries”) are other indulgent options.

Loaded homemade fries: seasoned with rosemary and sea salt, served with aioli dip. (Herbs like rosemary on fries add fresh flavor.)

Serving Suggestions

Crispy fries are endlessly versatile. Serve them as a side with burgers, hot dogs, fried chicken or steak. They also make a great snack or appetizer—arrange them on a platter with assorted dips. Popular pairings include ketchup, ranch dressing, chipotle mayo, or curry sauce. You can even elevate fries into a full meal: think poutine (fries topped with cheese curds and gravy), chili cheese fries (topped with chili and cheddar), or “loaded” fries with bacon, green onions and sour cream. A squeeze of lemon or a drizzle of garlic butter can brighten them up. Whatever the combo, serve fries piping hot, straight from the fryer or oven, so they stay crisp.

Comparison at a glance: Deep frying yields the crispiest fry (and the classic fry-taste), but air frying or baking greatly cuts oil and calories. Baking is simplest and healthiest, while air-frying is a convenient middle ground with excellent results. Experiment with both methods and seasonings to find your favorite style—and enjoy the crunch!