5 Tips for Perfect Homemade French Fries

Everyone loves French fries, those golden and crisp treats made from versatile potatoes. They're great at any occasion, from lunch get-togethers to midnight munchies. We have a special place in our hearts (and stomachs) for these scrumptious, deep-fried potato sticks. Making perfectly crispy French fries at home, however, might be a bit of a challenge. Don't worry if you've ever attempted to make them and ended up with disappointing outcomes. Here are five tried-and-true techniques from the best to ensure your French fries are perfectly crisp and leave your guests begging for more. Now is the time to take your frying skills to the next level.  

Choose the Right Potato Variety 

The secret to perfectly crisp French fries is in choosing the appropriate potato kind. You can't go wrong with Idaho potatoes, often known as Russet potatoes. The high starch level and low moisture content of these potatoes make them perfect for getting a crisp exterior while keeping the interior soft. Red or Yukon Gold potatoes, which are waxy and hence less likely to crisp up, are not the best choice. 

Cut Your Fries Uniformly 

Cutting fries from potatoes uniformly is essential. Even cooking and consistent crispiness depend on having evenly sized pieces. Fries should have a thickness of around ¼ inch. If you want to get really precise, you can use a mandoline slicer or a French fry cutter. For more uniform cooking, cut them to the same length. 

Soak for Crispy Goodness 

Fries, after being cut, should be soaked in cold water for at least half an hour and up to one hour. Excess starch, which can cause your fries to become soggy if not removed, is reduced by this process. Soak the fries in water to remove excess starch, and then rinse them in cold water. 

Double Fry  

The best way to get crispy French fries is to double-fry them. To begin, fry your potatoes in plenty of oil at a low temperature for five to seven minutes. This cooks the potatoes a little and makes the inside soft. Take the fries out of the oil and dry them on paper towels. Then, raise the heat of the oil and fry the potatoes for three to four more minutes, until they are a beautiful golden brown colour. The double fry makes sure that the inside is soft and the outside is crispy. 


Add salt to the fries as soon as you take them out of the hot oil to bring out their full flavour. Experiment with different combinations of spices by adding things like peri peri mix, oregano, and even a pinch of magic masala. French fries are at their crispiest and freshest when served right after they've been cooked. Too much waiting can cause the food to become soggy.