Mini French Fries
Twice-fried French fries — restaurant-quality crispy fries at home. The double-fry method (cook through at low temp, crisp at high temp) is the secret.
Prep Time
14 min
Cook Time
14 min
Servings
2
Calories
193 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Potatoes½
- Salt½ tsp
- Oil1 tbsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Potatoes0.5
- Salt0.5 tsp
- Oil1 tbsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Cut 4 large russet potatoes into ½-inch fries. Soak in cold water 30 minutes. Drain. Pat very dry.
- 2
Heat 3 inches oil to 325°F (low temp for first fry).
- 3
Fry potatoes in batches for 4-5 minutes — they should be cooked through but pale. Drain on a wire rack. Cool 10 minutes.
- 4
Increase oil temperature to 375°F.
- 5
Re-fry the par-cooked fries in batches for 2-3 minutes until deep golden and crispy.
- 6
Drain. Sprinkle with flaky salt immediately. Serve with ketchup, mayo, ranch, sriracha mayo. Best within 10 minutes.
Watch how to make Mini French Fries
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💡 Expert Tips
- 1.Russet potatoes only.
- 2.Double fry. First low, then high.
- 3.Soak then dry. Removes starch and moisture.
- 4.Eat immediately.
🔬 Why It Works
Twice-fried French fries succeed because the low-temperature first fry cooks the inside without burning the outside; the high-temperature second fry creates the shatter-crisp exterior. Restaurant-quality requires this technique.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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