There’s one reliable method for making restaurant-style deep-fried French fries at home: soak the cut potatoes in ice water, then fry them twice. Yes, it takes some time, but the result—golden, crispy fries from inexpensive potatoes—is worth it.
Don’t skip the first, lower-temperature fry—that’s what cooks the potatoes through and makes them tender. The second, hotter fry is what gives them crispness. The ice bath is essential: cold water removes surface starch, producing a crisper fry. Skip it and the fries can turn out soggy.
One advantage of this method is you can prep the potatoes ahead of time and refrigerate them after the ice bath. When the fryer is ready for another dish, adding fries takes very little extra effort. We serve these often alongside pan-fried chicken tenders.
Ingredients and Tools You’ll Need
Potatoes and salt are very budget-friendly. Making fries from scratch saves money compared to frozen versions; buying russet potatoes in a bag is usually cheaper per pound than buying them loose.
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Equipment
- French fry cutter (optional)
- Vegetable scrub brush
- A deep fryer (a Dutch oven and thermometer can work, but a fryer makes temperature control easier and safer)
Ingredients
- 3 Russet potatoes, scrubbed clean
- 1 quart peanut oil (high smoke point; canola or vegetable oil can be substituted)
- Salt, to taste
If you want to double or triple the yield, adjust the quantities in the recipe card below.
How to Make Deep-Fried French Fries
Step One: Cut Potatoes
Using a sharp knife or a fry cutter, slice the potatoes into 1/4-inch square strips. If you prefer wedges, cut the potatoes into thicker pieces and follow a wedge recipe instead.
Step Two: Ice Bath
Place the cut potatoes in a bowl of ice water and refrigerate for at least 2 hours, up to 12 hours. This chills the potatoes and removes excess starch.
Step Three: Prep Oil
Fill the deep fryer with peanut oil following the manufacturer’s directions and preheat to 325°F.
Step Four: First Fry
Drain the ice water and pat the potatoes as dry as possible. They may be very cold. Place the potatoes in the fryer basket (crowding is fine for this step) and submerge in the oil. Fry for 5–7 minutes until the potatoes are softened and slightly darker but still fairly pale. Transfer to paper towels to drain.
Step Five: Second Fry
Raise the oil temperature to 375°F. Fry the potatoes a second time in smaller batches so they float freely, for 2–4 minutes, until golden brown and crisp. Drain on paper-towel-lined sheets, salt immediately, and serve right away.
Serving & Storing
Freshly fried is best. Leftovers can be reheated in an air fryer with decent results, but they won’t match freshly made fries. If you must hold fries briefly, keep them on a rack in a 200°F oven to preserve crispness rather than placing them on a plate.
Adjusting to Your Taste
Fries are a great blank canvas. Try these variations:
Seasoning
- Coarse sea salt and freshly ground black pepper
- A blend of onion powder, garlic powder, and paprika
- Old Bay or Cajun seasoning for bold flavor
- Garlic and grated Parmesan while the fries are still hot
- Loaded fries: top with shredded cheese and crumbled bacon, then broil briefly
Dipping Sauces
- Homemade ranch dressing
- Fry sauce: ketchup mixed with mayonnaise and a little relish
Printable Recipe
Deep Fried French Fries
Equipment
- French fry cutter (optional)
- Vegetable scrub brush
- Deep fryer (or large pot and thermometer)
Ingredients
- 3 Russet potatoes, scrubbed clean
- 1 quart peanut oil, for frying
- Salt, to taste
Instructions
- Cut potatoes. Slice into 1/4-inch square strips.
- Ice bath. Place in ice water and refrigerate 2–12 hours.
- Prep oil. Preheat fryer to 325°F with peanut oil.
- First fry. Drain and dry potatoes. Fry 5–7 minutes until softened and slightly pale. Drain on paper towels.
- Second fry. Heat oil to 375°F. Fry in small batches 2–4 minutes until golden and crisp. Drain, salt immediately, and serve.
Notes
Season immediately after frying to help spices adhere. Leftover fries reheat best in an air fryer; they won’t be as crisp as when freshly made.
Nutrition
Carbohydrates: 29 g
Protein: 3 g
Fat: 1 g
Fiber: 2 g