French Fries
Classic Belgian-style fries — double-fried for the perfect texture: tender potato interior, deeply golden crispy exterior. Skip the double fry and you get limp restaurant fries; do it right and you get fries better than McDonald's.
Prep Time
28 min
Cook Time
48 min
Servings
4
Calories
529 cal
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Smart Servings Scaler
- Potatoes1
- Oil2 tbsp
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Potatoes1
- Oil2 tbsp
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
- Garlic3 cloves
Instructions
- 1
Choose russet or Yukon Gold potatoes — high starch, low moisture. Cut into ⅓-inch thick batons. Don't cut too thin (they'll burn) or too thick (won't crisp through).
- 2
Soak the cut potatoes in cold water for at least 30 minutes — ideally 1-2 hours. This rinses surface starch, which would otherwise cause sticking and over-browning. Drain and pat completely dry with towels.
- 3
First fry: heat oil to 325°F (low — important). Fry potatoes in batches for 5-7 minutes until softened but pale (no color). Drain on a wire rack.
- 4
Let the potatoes rest for at least 30 minutes — or refrigerate for up to 6 hours. This step is what separates pro fries from amateur ones. The surface dries and the interior cools.
- 5
Second fry: heat oil to 375°F. Fry the cooled potatoes 2-4 minutes until deep golden brown and crispy. The second fry crisps the surface that was set during the first fry.
- 6
Drain briefly on a wire rack (not paper towels — they steam). Immediately toss with fine salt while still hot. Serve right away. Fries don't reheat — eat now.
Watch how to make French Fries
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💡 Expert Tips
- 1.Beef tallow is the traditional Belgian fry fat — adds incomparable flavor. Peanut oil is the modern standard. Avoid olive oil (too low smoke point) and canola (flavorless).
- 2.Filtered oil reused twice tastes better than fresh — adds a slight savory depth. Strain through cheesecloth and store in a cool dark place.
- 3.Salt while hot — salt sticks to the oil. Cold fries don't take salt; it just falls off.
- 4.Cornstarch shortcut: toss soaked-and-dried potatoes with 2 tbsp cornstarch before the first fry. Creates an extra-crispy shell. Not authentic but undeniably good.
🔬 Why It Works
Double-frying is a textural engineering trick. The first low-temp fry cooks the potato through (soft inside) without browning. The rest period allows surface water to evaporate and gives the starches time to retrograde (become firm). The second high-temp fry triggers Maillard browning and water vaporization in the outer crust, creating the crispy shell. Single-fried fries are either undercooked inside (high heat only) or oily and limp (low heat only). The two-stage process is the reason restaurant fries are better than home — most home cooks skip the cool-and-rest step.
Frequently Asked Questions
Can I make fries without double frying?▾
Why did my fries stick together?▾
Can I use sweet potatoes?▾
What's the secret to McDonald's fries?▾
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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