For the Perfect French Fries:

Step-by-Step Guide to Making French Fries:

• Prepare the Potatoes: First, ensure your Russet potatoes are well-washed. For optimal texture and classic fry shape, cut each potato lengthwise into approximately 5 even slices. Then, take these slices and cut them into 1/4-inch thick strips. The consistency of your cuts is important for even frying. Once cut, transfer all the potato strips directly into a deep pot or a sturdy kettle suitable for deep-frying.
• Add Oil and Begin Frying: Carefully pour the 4 cups of canola oil over the potato strips in the pot. Give the pan a gentle jiggle from side to side to help the oil settle and ensure the potatoes are sufficiently submerged. Place the pot on high heat and bring the oil to a rolling boil. Once it reaches a boil, resist the urge to change the temperature or stir the fries. Allow them to cook undisturbed for a full 15 minutes. This is crucial for achieving the perfect internal tenderness and external crispness.
• Finish and Serve: After 15 minutes, or once the fries have turned a beautiful, light golden color, they are ready. Using a slotted spoon or a spider strainer, carefully remove the fries from the hot oil. Transfer them onto a plate lined with paper towels to drain any excess oil. While the fries are still hot, generously sprinkle them with salt to taste. Serve immediately and enjoy your incredibly delicious, homemade fast-food style French fries!

• Skins On or Off? For added nutrients and a rustic touch, feel free to leave the potato skins on. They crisp up beautifully and contribute to the overall flavor.
• Batch Size and Stirring: This recipe can accommodate a good quantity of potatoes, as long as the top layer is barely submerged in the oil. It’s critical not to stir the fries during the initial frying time, as this can break them apart and make them mushy. The total frying time might extend by a few minutes depending on potato quantity and heat, but they are typically done when they achieve a light golden hue. You may give them a very gentle stir towards the last 5 minutes if you feel some are not cooking evenly.
• Doubling the Recipe: If you plan to double the recipe, it’s best to fry the potatoes in two separate batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy fries.

Nutrition Information (per serving)

The absolute best potatoes for making classic, crispy French fries are starchy varieties like Russet, Idaho, or general “chef’s potatoes.” These white-flesh baking potatoes are ideal because of their dry, mealy interior and larger size, which makes them perfect for cutting into strips that hold their shape and become wonderfully fluffy inside while crisping beautifully on the outside. Gold potatoes, while delicious for wedges, boiling whole, or making mashed potatoes, tend to be waxier and can get mushy in the middle when deep-fried, making them less suitable for the classic French fry experience. Even major fast-food chains like McDonald’s predominantly use Russet potatoes for their fries, a testament to their superior frying qualities. You can delve deeper into the characteristics of Russet potatoes for more information.

Achieving fast-food quality fries at home is entirely possible with our method, though it differs from commercial operations. McDonald’s, for instance, utilizes extensive industrial equipment. Their process typically involves washing and peeling potatoes, slicing them into uniform shoestring styles with sharp blades, blanching (steaming) them for about 15 minutes, and then partially frying them. These partially fried potatoes are then frozen and distributed to McDonald’s locations, where they undergo a final frying step before being served to customers. While our homemade method skips the industrial blanching and freezing, it remarkably achieves a similar beloved taste and texture in one continuous process, making it much more accessible for the home cook. You can watch how McDonald’s fries are made for a fascinating look at their process.

Yes, absolutely! Making fries in the oven or an air fryer is a popular alternative, especially if you’re looking to reduce the amount of oil used. Both methods still require some oil, though significantly less than what you would use for traditional deep-frying. However, it’s important to note that these methods can sometimes lead to slightly drier potatoes compared to deep-frying. While they produce delicious, healthier fries, if your goal is the truly classic American fast-food style crispiness and interior fluffiness, deep-frying remains the preferred method. But for a lighter option, the oven or air fryer are excellent choices.

Based on our proven recipe and extensive testing, soaking potatoes before frying is genuinely not necessary. Many culinary guides suggest soaking to remove excess starch, claiming it leads to crispier fries and prevents them from sticking together. However, our method consistently yields fabulously crispy and non-sticky fries without this time-consuming step. The unique approach of starting fries in cool oil and gradually bringing it to a boil eliminates the need for pre-soaking. So, while some may advocate for it, we confidently say it is not a prerequisite for achieving perfect homemade French fries.

Emphatically, yes! This entire recipe is built around the principle of achieving delicious, crispy fries in a single frying step. While commercial operations like McDonald’s utilize partial frying before freezing (a technique great for preparing fries for later use), our method demonstrates that you can attain exceptional results at home without the complexity of double frying. You’ll get perfectly golden, crunchy fries that are ready to eat much faster, without any compromise on taste or texture. Unless you specifically intend to freeze your fries for later, there’s no need to double fry.

Yes, you can absolutely freeze homemade fries for future enjoyment! The process is similar to how commercial fries are prepared for distribution. To freeze them effectively, you’ll need to blanch (steam) them first for about 5 minutes, then partially deep-fry them for approximately 7 minutes until they are slightly cooked but not fully golden. After this initial fry, allow them to cool completely, then flash freeze them on a baking sheet until solid. Once frozen, transfer them into a freezer-safe bag or airtight container. When you’re ready to enjoy them, simply deep-fry the frozen fries directly until they are golden brown and crispy.