Restaurant-Quality French Fries Recipe: The Secret to Insanely Crispy Fries at Home

Nov 9, 2025
3 min read

HOME > POP - CULTURE > FOOD & RECIPES

This Article Is Available In

ENGLISH - GERMAN - FRENCH - ITALIAN - SPANISH

Preparation & Cooking Time: 30 Mins (plus 10-24 hours of inactive soaking and chilling time 😬)

QUICK INSTRUCTIONS

Cut the Russet potatoes into uniform 1/2-inch (1.25cm) sticks.
Place sticks in a bowl of cold water and rinse until the water runs clear.
Drain, add fresh cold water to cover, and refrigerate for at least 6 hours (overnight is best).
Drain the potatoes and, most importantly, DRY them completely with paper or kitchen towels.
Heat your oil in a heavy-bottomed pot to 300°F (150°C) (this is a medium-low to medium flame on a gas stove).
Working in batches, fry the potatoes for 3-5 minutes. They should be fully cooked but pale (this is called blanching).
Drain the blanched fries, spread them on a baking sheet or rack, and chill in the fridge for at least 3 hours until completely cold.
Reheat the oil to 375°F (190°C) (this will be a medium-high to high flame on a gas stove).
Working in batches again, fry the chilled potatoes for 3-4 minutes until they are deep golden brown and wonderfully crispy.
Drain and immediately toss in a large bowl with fine sea salt. Serve piping hot.

Ingredients:

About 2 lbs (approx. 1kg) Russet potatoes (These high-starch potatoes are key for a fluffy interior. Don't substitute!)
2 quarts (approx. 2 liters) high-smoke-point oil, such as canola, vegetable, or peanut oil
Pro-Tip Upgrade: For next-level, decadent flavor, substitute some or all of the oil with 1-2 lbs (450-900g) of duck fat.
Fine sea salt (it sticks to the fries much better than coarse kosher salt)

Detailed Cooking Process: Let's be honest, most frozen fries are a pale, soggy imitation of the real thing. We're here to make those glorious restaurant-level fries. The secret isn't a fancy fryer; it's a lot of patience and using the right potato.