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."
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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!
I gave this only 4 stars simply due to the double deep-frying, which is how I used to make them (like most restaurants do). Then I discovered simply par-boiling my cut fries, for about 2 minutes, draining them, and then wrapping them in clean dish towels to cool.. the towels absorb all moisture from the potatoes. Another good tip is, for crispier fries, drain your fried fries in brown paper bags; paper towels tend to soften them, plus it's easier to shake them up with salt in the brown paper bag.
Quick, easy and delicious. Try par-boiling and chilling before the first fry to make them really fluffy on the inside.
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.
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. :)
* 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
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