If you're craving that perfect golden crunch with fluffy insides, you've got to try this Crispy Homemade French Fries Recipe. Trust me, once you nail this method, fast food fries just won't cut it anymore!

A white bowl lined with a white cloth holds a pile of golden-brown French fries. The fries are thin and crispy, seasoned lightly with green herb flakes scattered evenly on top. Two small sprigs of fresh rosemary, dark green in color, rest over the fries, adding a fresh touch. The bowl is set against a white marbled background, making the warm color of the fries stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Top Tip
How to Serve Crispy Homemade French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade French Fries Recipe

Why You'll Love This Recipe

I can't get enough of these fries every time I make them—they come out just crunchy enough, and the best part? They stay crispy even after cooling! Perfect for serving with burgers, steak, or just enjoying on their own.

Extra Crunchy: The two-step frying and vinegar water blanching ensure fries that stay crispy longer than usual.
Fluffy Inside: Using the right kind of potatoes means your fries are soft and tender on the inside, a perfect contrast.
Easy to Prep: No fancy tools required—just simple kitchen basics and a little patience.
Customizable Seasoning: Whether you like classic salt or something adventurous like rosemary or nori salt, these fries are a great base.

Ingredients & Why They Work

Getting the right ingredients makes all the difference. Choose floury potatoes and simple seasonings to get that signature crisp and flavor every time you fry up this Crispy Homemade French Fries Recipe.

Flat lay of three whole unpeeled floury potatoes with a rough natural skin, a small white ceramic bowl filled with clear white vinegar, a small white ceramic bowl of coarse kosher salt crystals, and a deep white ceramic bowl containing golden vegetable oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Floury or starchy types like Russet or Maris Piper are key because they yield crisp outsides and fluffy insides.
White Vinegar: Helps remove excess starch which prevents sogginess and promotes that perfect crunch.
Cooking or Kosher Salt: Used during blanching to season fries internally and boost flavor.
Canola or Vegetable Oil: A neutral oil with a high smoke point is perfect for frying without imparting strong flavors.
Optional Seasonings: Salt (table or sea salt flakes), shaker fries seasoning, rosemary salt, or nori salt let you personalize your fries exactly how you like them.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Homemade French Fries Recipe is how easy it is to tweak and make your own. Whether you love a simple salted fry or something with a bit more kick, there’s plenty of room to play around with flavors and styles.

Classic Salted: Sometimes simple is best—just a sprinkle of flaky sea salt right after frying lets the fries shine. I always find the basic salt brings out the natural potato flavor perfectly.
Herb-Infused: Toss your fries in rosemary salt or a light dusting of dried herbs for an aromatic twist. I love the earthy notes rosemary adds—it feels like a little gourmet upgrade without extra effort.
Umami Boost: Experiment with nori salt for a subtle seaweed flavor that pairs amazingly with crispy fries. It’s a surprising and addictive option if you’re looking to impress guests.
Spicy Kick: Shake on some fries seasoning with paprika, chili powder, or cayenne. Whenever I’m craving something bold, this is my go-to variation for an irresistible heat.
Make-Ahead Convenience: The fries freeze wonderfully after the first fry stage. I freeze them on trays and bag them for quick crispy fries anytime. It’s a game changer for busy weeknights!

Step-by-Step: How I Make Crispy Homemade French Fries Recipe

A close-up of a cheeseburger and fries on a white plate placed on a white marbled surface. The cheeseburger has four main layers: the top layer is a shiny golden-brown bun with sesame seeds, below it is melted yellow cheese dripping over a dark, cooked beef patty. Under the patty, there are fresh green lettuce leaves sitting on the bottom golden bun. Next to the burger, there is a large pile of thin, golden fries with a light sheen and some salt sprinkled on them. The background is softly blurred with warm brown tones, and the lighting highlights the textures of the bun and fries. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Peel and Cut Your Potatoes Just Right

Start by peeling your floury potatoes—Russets or Maris Piper are perfect. Slice into 6 mm (¼ inch) thick fries using a serrated knife if you have one—as this texture helps them crisp up beautifully. Keep them submerged in cold water to stop browning while you prep the rest.

Step 2: Rinse to Remove Surface Starch

Place the cut fries in a colander and rinse under cold tap water for 15 to 20 seconds. This quick rinse washes away surface starch, which can cause fries to stick together and lose their crunch.

Step 3: Simmer Gently in Vinegar Water for 10 Minutes

Add the rinsed fries to a large pot containing 2 litres of cold water, 2 tablespoons of white vinegar, and 1 tablespoon of kosher salt. Bring to a boil, then immediately reduce the heat so the surface ripples gently—avoid bubbling vigorously, as that can break the fries. Let them simmer for 10 minutes, then carefully lift the fries out with a slotted spoon into a colander, being careful not to tip and break them.

Step 4: Steam Dry Your Fries for 5 Minutes

Spread the fries out in a single layer across two trays lined with tea towels. Let them steam dry for 5 minutes. This step removes excess moisture, a key part of achieving that legendary crispiness.

Step 5: Prepare the Oil for Frying

Pour canola or vegetable oil into a deep pot to a depth of 3 cm (1.2 inches). Make sure your pot is tall enough to leave at least 7 cm (3 inches) of space from the oil surface to the rim for safety. Heat the oil to 205°C (400°F).

Step 6: The First Fry – A Gentle Sizzle

Divide your fries into three batches. For the first batch, slowly lower one-third of the fries into the hot oil, then pause for 10 seconds before adding the next third. Wait another 10 seconds, then add the last part. This gradual approach prevents excessive bubbling and keeps frying safe and controlled. Fry for just 50 seconds, gently moving the fries a couple of times. Remove them with a slotted spoon and drain on paper towel-lined trays. The fries will look pale and soft at this point. Repeat this process with the second and third batches.

Step 7: Let the Fries Cool for 30 Minutes

Spread out all the first-fried fries and let them cool at room temperature for 30 minutes. This cooling period allows the fries’ insides to become fluffy while the surface firms up.

Step 8: The Second Fry – Golden and Crispy Perfection

Reheat your oil back up to 205°C (400°F). Fry half of the fries for about 4 minutes, gently stirring twice to promote even browning. They should come out beautifully golden brown and irresistibly crispy. Drain them in a bowl lined with paper towels. Repeat with the remaining fries.

Step 9: Season and Serve Right Away

While still hot, toss the fries with your preferred seasoning—whether that’s sea salt flakes, rosemary salt, or your favorite shaker seasoning. Taste and adjust seasoning carefully since the fries already have some salt from the blanching step.

Enjoy fries that stay crispy even after they cool down—a true kitchen triumph that just might outshine your favorite fast food joint!

Top Tip

Mastering crispy homemade French fries is all about attention to detail, and I’ve learned a few tricks that make the process smoother and the fries crunchier every time.

Vinegar Blanching Magic: I always make sure to simmer the fries gently in vinegar water without letting it boil vigorously. This step washes away excess surface starch, which is key for preventing mushy fries and locking in that coveted crispiness.
Patience in Cooling: Letting the fries cool completely for 30 minutes between frying steps might feel like a wait, but it makes such a difference. This resting time lets moisture escape gradually, so when you fry them the second time, they crisp up beautifully without going soggy.
Staggered Frying Start: Adding fries slowly in thirds with a 10-second pause helps avoid dangerous oil bubbling and keeps the temperature stable. It’s safer and ensures even cooking, which I always recommend when working with hot oil.
Drying is Not to Skip: After simmering, spreading the fries out on tea towels and letting them steam dry for 5 minutes really avoids excess moisture—a step I've learned not to skip as skipping it results in less crispy fries.

How to Serve Crispy Homemade French Fries Recipe

A close-up image shows a woman's hand holding a sharp knife, slicing peeled potatoes into thick sticks on a light cutting board. On the right side, there is a small pile of cut potato sticks with a pale yellow color and smooth texture. The background is a white marbled surface, keeping the focus on the potatoes and the slicing action. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Once your fries are golden and crispy, the fun begins with garnishing! Simple sea salt flakes or a sprinkle of table salt bring out the natural potato flavor beautifully. For a twist, try rosemary salt for a fragrant herbal note or even nori salt for a subtle umami kick. Shaker fries seasoning is another easy favorite that adds a burst of tangy, savory flavor for parties.

Side Dishes

Crispy French fries pair wonderfully with classic side dishes like a juicy cheeseburger, grilled chicken, or a fresh garden salad to balance the richness. For a more indulgent option, try serving alongside loaded fries topped with melted cheese, bacon bits, and chives. They also complement fish dishes perfectly, making them a great choice for fish and chips night.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep their signature crunch, avoid stacking too many fries together and try to line them out as much as possible.

Freezing

One of the perks of this Crispy Homemade French Fries Recipe is that you can freeze fries after the first fry. Just cool them completely on trays, freeze in a single layer, then transfer to bags or containers. When you're ready to eat, cook them from frozen with the second fry step at 205°C (400°F) for 4 and a half minutes. They’ll come out just as crispy!

Reheating

For reheating, the best method is to crisp the fries again in hot oil or in a convection oven preheated to around 200°C (400°F) for about 5-7 minutes. Avoid microwaving as it tends to make fries soggy. If oil isn’t an option, a toaster oven or air fryer also works wonders to bring back the crunch.

Frequently Asked Questions:

Can I use waxy potatoes instead of floury ones?

Waxy potatoes don’t produce the ideal texture for this recipe. Floury or starchy potatoes like Russet or Maris Piper are preferred because they give you fries that are crispy on the outside and fluffy inside. Waxy potatoes tend to be too moist and won’t crisp up as well.

Why is vinegar added to the blanching water?

Adding white distilled vinegar helps remove excess starch from the potatoes during simmering. This reduces mushiness and helps fries maintain their crispiness even after cooling. It’s a key step inspired by Kenji López-Alt’s technique.

Can I skip the cooling time between frying steps?

It’s best not to skip the 30-minute cooling time between the first and second fry. This pause allows moisture to escape and the fries to firm up, which is essential for that perfect crunch. If you’re in a hurry, you can cool them in the fridge or freezer slightly, but the texture won’t be quite the same.

How do I safely fry fries without splattering or oil bubbling over?

Lower fries into hot oil slowly and in small batches, with a 10-second pause between adding each portion. This prevents sudden oil bubbling and splashing. Also, use a pot with enough headspace—at least 7 cm (3 inches) between oil surface and rim—to accommodate oil expansion.

Final Thoughts

Making truly crispy homemade French fries that stay crunchy even after they cool is a small kitchen triumph worth savoring. With this recipe, inspired by the amazing Kenji López-Alt method, you’re set up for success every time. Don’t be intimidated by the steps—each one builds on the last to deliver that golden, fluffy, and crispy fry heaven. So go ahead, get peeling and frying, and enjoy a side dish that will impress your friends and family alike!