Total Time
Prep 10 mins
Cook 40 mins

Fear the fry no more with this recipe for the perfect french fry, crispy on the outside and fluffy on the inside, every time! **This will work with most types of potatoes, but I have found Idaho potatoes to work the best**


  1. Pre-heat deep frier to about 375. Make sure your using fresh oil (no more than 20 frying sessions per batch of oil or no more than 2 weeks in fryer).
  2. Peel, rinse, and dry potatoes. Cut and make fries about 1/4 of an inch by 1/4 of an inch.
  3. Deep fry until starting to turn golden, even a bit dark on the edges. Dump into a strainer lined with 2 paper towels. Let drain for 1 minute.
  4. Arrange fries in a single layer onto a small paper towel lined tray (or just use your cutting board, that's what I do!), and place in your freezer for 15-20 minutes. (From this point you could freeze these and just pull them out when needed).
  5. Take fries out of the freezer. They don't have to be frozen but should have a nice chill.
  6. Place back into deep fryer until fries are a dark golden color, and have a nice darkness around the edges. (This will be quick, about 3-5 minutes).
  7. Dump into a strainer lined with 2 new paper towels. Immediately start tossing while seasoning with sea salt to taste. (Or use your favorite seasonings! I like to kick them up a notch with steak seasoning sometimes for a nice Cajun style fry).
  8. Serve immediately as a side to your favorites, or eat them on thier own as a deeeelicious snack!