Homemade Crispy French Fries
These homemade French fries are crisp on the outside, fluffy on the inside, and made using a simple double-fry technique that is AMAZING! Boiling the potatoes with a splash of vinegar, drying them thoroughly, and frying twice ensures restaurant-quality fries that stay golden and crispy- so good and a great method to know!
About This Homemade Crispy French Fries Recipe
These homemade crispy French fries use a restaurant technique—boiling, refrigerating, and double frying—to create fries that are deeply golden, shatteringly crisp on the outside, and creamy on the inside. While the process takes time, most of it is inactive, and the results are far superior to basic homemade fries. I was inspired to attempt this process after my recent trip to Chicago where I had amazing French fries at RH Restaurant and RL Restaurant- and they turned out great!
Why You’ll Love This
The boil → chill → double-fry method guarantees maximum crispiness
Fries stay intact instead of breaking apart
Creamy interior with a crisp, blistered exterior
Can be prepped days in advance
Works for sides, appetizers, or steakhouse-style meals
Much better texture than oven-baked or single-fried fries
Ingredients You’ll Need
Russet potatoes
Cold water
White vinegar (
Neutral frying oil (peanut, canola, or vegetable)
Kosher salt
How to Make
Russet potatoes are cut into fries and rinsed to remove excess starch, then gently boiled with vinegar until tender but intact. The fries are dried and refrigerated uncovered for 12–48 hours to dehydrate and firm. They’re then fried twice—first at a lower temperature to soften, and again at a higher temperature to achieve a crisp, golden exterior—before being salted and served hot.
Tips for Success
Cut fries evenly so they cook at the same rate
Do not crowd the pot when boiling; cook in batches if needed
Keep fries uncovered in the refrigerator for proper drying
Use a thermometer to maintain consistent oil temperatures
Fry in small batches to avoid temperature drops
Season immediately after frying so the salt sticks
Frequently Asked Questions
Why add vinegar to the boiling water?
Vinegar helps the fries hold their shape as they soften, reducing breakage during boiling and frying.
Why shouldn’t I crowd the pot when boiling the fries?
Crowding lowers the water temperature and causes uneven cooking. It also increases the chance of fries breaking once they soften. Boiling in batches keeps them intact and evenly cooked.
Can I skip refrigerating the fries?
You can, but the fries won’t be nearly as crisp. The uncovered fridge time dehydrates the surface, which is key to achieving restaurant-style crispiness.
Can I freeze the fries after the first fry?
Yes. After the first fry, cool completely and freeze. Fry straight from frozen for the second fry.
What to Serve With
Steak or steakhouse dinners
Burgers or sandwiches
Fried chicken
Garlic aioli or herb mayo
Brandy cream or pan sauces
Roasted meats or grilled vegetables
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Homemade Crispy French Fry Recipe
Ingredients
- 3–4 large russet potatoes
- Cold water
- 2–3 tbsp white vinegar (optional but recommended)
- Neutral frying oil
- Kosher salt
Instructions
- Peel potatoes if desired and cut into ¼–½ inch fries.
- Rinse the cut fries under cold water to remove excess starch.
- Place fries in a large pot and cover with cold water.
- Add 2–3 tbsp white vinegar to help the fries keep their shape.
- Bring to a gentle boil, then reduce to a simmer.
- Cook until fries are tender and easily pierced, but still hold together (about 10–15 minutes).
- Use a slotted spoon to lift fries out as they reach the right tenderness; leave firmer ones to cook longer.
- Arrange fries in a single layer on a wire rack set over a sheet pan.
- Let them steam-dry for 10–15 minutes until the surface looks matte and dry.
- Place the rack (or a parchment-lined sheet pan) in the fridge uncovered.
- Refrigerate the fries for 12–48 hours to dry them out thoroughly.
- Heat frying oil to 300°F (150°C).
- Fry the potatoes in small batches for 3–5 minutes, until pale and softened but not browned.
- Remove and drain on a rack or paper towels; let them cool.
- Increase the oil temperature to 375°F (190°C).
- Fry the potatoes again for 2–4 minutes, until golden, blistered, and very crisp.
- Transfer to a rack and immediately season with kosher salt.
- Serve hot.
