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5 from 7 votes

Homemade French Fries

With these homemade French fries, who needs takeout? These fries are satisfying, delicious, and as fresh as it gets!
Cook Time45 mins
Chilling/Soaking Time2 hrs
Total Time2 hrs 45 mins
Course: Appetizer
Cuisine: Sides
Keyword: french fries, homemade french fries
Servings: 6
Calories: 202kcal


  • Deep fryer or pot
  • Metal slotted spoon
  • Frying thermometer


  • 2 lb russet potatoes about 4-5 potatoes, depending on the size
  • 2-3 qt oil, vegetable, canola or peanut oil
  • Sea salt to taste


To prep homemade French fries:

  • Wash the raw potatoes well. If you wish, peel your potatoes or leave the skins on.
  • Cut the potatoes into slices between 1/2″ and 3/4″ thick and lengthwise to make matchsticks.
  • Add the potatoes in a large bowl and cover them with cold water. Soak them for at least 1 hour, or up to 12 hours. If you plan to soak the potatoes for more than an hour, refrigerate them while doing so. Don’t let them soak too long or they will start to break down.

To fry the potatoes:

  • Set out a pot that’s at least 6 quarts, and pour 3-4″ of a neutrally flavored oil into it.
  • Heat the oil to 325° Fahrenheit. Use a frying thermometer to monitor the temperature.
  • While the oil is heating, place a cooling rack over a baking sheet to hold your hot fries so the oil can drain off.
  • Remove the fries from the water, then pat them dry with paper towels or a clean kitchen towel. If they are wet when added to hot oil, it will pop and splatter.
  • Place a layer of fries in the oil, but don’t fill the pot.
  • Use a slotted metal spoon or skimmer to stir the french fries so they don’t stick together.
  • Fry for 3-4 minutes, then remove them from the hot oil. The fries should still be pale and slightly firm when you poke them with a fork.
  • Repeat this step until all of the french fries are cooked, allowing the oil to reheat to 325° F between batches.
  • Cool the fries in the refrigerator until they are completely chilled. This should take about an hour, but they can be frozen or refrigerated for up to 24 hours at this stage.
  • When you want to finish frying, heat the oil in the pan to 425° Fahrenheit.
  • Fry the potatoes for another 4-5 minutes, or until they are golden brown. The exterior should be crispy when you take them out of the oil, but it will soften a little bit as they cool. Place the fries on the cooling rack.
  • Sprinkle the french fries generously with salt, and serve them while they’re still warm.


  • Russet potatoes are the best variety of potatoes to use for homemade French fries. They have a low moisture content and are high in fiber, which results in crisp fluffy fries.
  • When cutting your fries, try to make them approximately the same size. A little variation is fine, but they will cook more evenly if they are about the same thickness.
  • When heating your oil, be sure to monitor it. If it gets too hot, it could cause the glass on your frying thermometer to break. If this happens, do not use that oil. Allow it cool and then dispose of it.


Calories: 202kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 9mg | Potassium: 740mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg