Perfect Homemade French Fries

French fries recipe

The Spruce Eats / Julia Hartbeck

Prep: 10 mins
Cook: 20 mins
Soak: 60 mins
Total: 90 mins
Servings: 6 servings

These homemade deep-fried French fries are as crispy and delicious as you would get in the drive-thru, and with none of the mysterious ingredients and enhancements. You can select an oil that suits your taste and diet, and with just potatoes and salt as the only other ingredients, you know what you are eating. 


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  • 6 large ​baking potatoes (long russets)
  • Oil (for deep frying, such as peanut oil)
  • Dash of salt (or to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for french fries
    The Spruce Eats / Julia Hartbeck 
  2. Peel one potato and slice it in half lengthwise.

    The Spruce Eats / Julia Hartbeck
  3. Place a potato half on the cutting board, cut-side down, and cut it into slices about 1/4-inch thick or slightly thicker.

    Potato on cutting board
    The Spruce Eats / Julia Hartbeck
  4. Stack several slices on the cutting board and cut into 1/4-inch thick fries.

    Stack slices
    The Spruce Eats / Julia Hartbeck
  5. Repeat with the remaining potatoes.

    The Spruce Eats / Julia Hartbeck 
  6. Soak the cut potatoes in ice water for 1 hour at room temperature.

    The Spruce Eats / Julia Hartbeck
  7. Drain the potatoes thoroughly and then pat dry with paper towels.

    Drain the potatoes
    The Spruce Eats / Julia Hartbeck
  8. Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Alternatively, use an electric deep fryer. Heat the oil to 370 F.

    Add oil
    The Spruce Eats / Julia Hartbeck
  9. Heat the oven to 200 F and place a rack in a baking pan (to keep batches of fries warm).

    Place a rack
    The Spruce Eats / Julia Hartbeck
  10. Carefully lower some fries—about two handfuls—into the hot oil using a slotted metal utensil or deep-fry basket.

    Lower fries in
    The Spruce Eats / Julia Hartbeck
  11. Fry for 3 to 4 minutes, or until tender and golden brown.

    The Spruce Eats / Julia Hartbeck
  12. Turn the fries out onto paper towels to drain.

    Turn fries
    The Spruce Eats / Julia Hartbeck
  13. Transfer to the rack in the baking pan and place it in the oven to keep warm while making subsequent batches.

    Transfer to rack
    The Spruce Eats / Julia Hartbeck
  14. When finished frying, sprinkle the fries with salt.

    Sprinkle with salt
    The Spruce Eats / Julia Hartbeck
  15. Serve and enjoy!

    French fries
    The Spruce Eats / Julia Hartbeck


  • Peanut oil is a good choice for frying—its mild flavor and high smoking point are ideal for French fries and other deep-fried foods. However, you can use another neutral-flavor oil such as vegetable, canola, corn, or high-heat safflower. 
  • A secret to crispy fries is first soaking the cut potatoes in water—this eliminates the sugars, allowing the outside to develop its signature crunch, and removes the starch, so the potato pieces don't stick to each other. 
  • Make the fries in an electric deep fryer with a basket or use a heavy-bottomed pot or Dutch oven and mesh strainer—just make sure to attach a deep-fry thermometer to the pot to keep track of the oil's temperature. Maintaining the correct temperature is crucial to achieving the perfect French fry.
  • Many people swear by the two-step "double-fry" method. To double-fry, cook the soaked and dried potato strips in 325 F oil for about 5 to 6 minutes. Remove the partially cooked potato strips to a rack. When all of the potatoes are partially cooked, increase the oil temperature to 350 F. Cook the potatoes again for about 2 minutes, or until they are tender and golden brown. Drain on paper towels and then transfer to the baking pan to keep warm, as desired.
  • To make twice-cooked fries, try this recipe for fries (aka chips in the UK and Ireland).

Recipe Variation

  • Any favorite spice blend can be used to make seasoned fries. Try a combination of 2 teaspoons of smoked paprika with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and a dash of ground cumin. Sprinkle the French fries with the seasoning blend after draining.