Recipe by Chef John
"I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
russet potato, cut into evenly sized strips
vegetable oil for frying
salt to taste
These were perfectly crispy and delicious! ! I did season them with garlic salt and cracked black pepper ..... My 3 year old and husband gobbled them up :)
Best fries I've ever made at home. I will make them like this (double fry) every time .
Darling husband bought a french fry cutter at the flea market and was dying to make his own hand cut fries. This recipe was a great guideline for making crispy fries. Thanks!
Quick, easy and delicious. Try par-boiling and chilling before the first fry to make them really fluffy on the inside.
I am quite the newbie at fried foods. I REALLY like to stick to the baked version, but baked just isn't the same sometimes. This is a GREAT recipe- but I seemed to have a bit of difficulty with it...maybe it was just me?? Soaking the spuds before frying is a MUST! Takes most of the starch out & allows for the taters to seep up the oil (which is unhealthy, but yummy)! Double frying seems to be the key- wonderful the first round on a lower temp, but I ran into problems on the phase 2 of frying on 350 degree is... the alloted time noted by the chef was 5-6 min. on 350 degrees. I had mine in there at that temp for only 3-4 minutes and they were already turniing crispy & VERY brown (maybe I cut too thin since we like shoestring fires?). I was looking for fried you'd see more at one of the deep fried fast food resteraunts- so if you are looking for that, I suggesst more of a frying time on the 1st round, less on the second & keeping an eye on it to make sure it isn't turnng CRISPY/BROWN deep brown.
All recipes can be "perfect" by trial & error. this one, needs more time on the phase 1 of frying and less time on the phase 2 at a higher temp, keeping a close eye. But, thank you, Chef John! Great one to start (and maybe my deep fryer is different than what was suggested??) Just TRY it! Doesn't hurt to try- trial & error makes perfection. :)
These were perfect and easy to make! Just make completely sure you pat the fries dry before deep frying them! I made that mistake one time and they came out very soggy. As long as you follow the directions and make sure you pat them dry of the water and let them cool before deep frying them again they will turn out perfectly crispy and better than any restaurant fries!
Double-frying makes all the difference! I took advice from other recipes on this site and added sugar to the water for extra crispyness. Also, I use peanut oil - it's more expensive but tastes much better (in my opinion). I will definitely use this method again.
My mother (and me) was born in Belgium. She always made her French fries like this. I'm 68 and I'm still making my fries this way - nothing better than the old "tried and true" recipes, for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's French Fries
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 397
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the tricks restaurants use to get perfect, super-crispy French fries.
See a great technique for making perfect potato pancakes.
A creamy potato gratin starring a special truffle-studded Italian cheese.