Classic French Fries

"You really haven't lived until you've had home made fries. After the oil is cooled, filter it and reuse. So long as it'd not over heated it will last 5-6 frys."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Gatorbek photo by Gatorbek
photo by Pavel Titov photo by Pavel Titov
photo by eatrealfood photo by eatrealfood
Ready In:




  • Preheat oven to 200 degrees.
  • In a large dutch oven heat oil to 320 degrees.
  • Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length.
  • Place in a large bowl of cold water as you're slicing.
  • Drain potatoes thoroughly, removing any excess water.
  • When oil reaches 320 degrees, submerge the potatoes in the oil.
  • Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
  • Remove from oil, drain, and cool to room temperature.
  • Increase the temperature of the oil to 375 degrees.
  • Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
  • Remove and drain on roasting rack.
  • Season with kosher salt.
  • Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.

Questions & Replies

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  1. The QC
    Outstanding!!! To make them even crispier and less starchy, try soaking them in a sugar solution for a couple of hours before the first fry. 1/3 C sugar to 2 cups warm water. Absolutely fabulous!!!
  2. Narshmellow
    You know those thick, golden, crispy fries you had in the old fashioned diners when you were little? The ones you still dream about dipping in ketchup and eating the best french fry you've ever tasted? This is it! I absolutely moaned when I ate the first one. Thank you Steve!
  3. Margie99
    These were so good. After the blanching I put them in a bowl and sprinkled a bunch of seasoned salt. I wasn't sure if it would stay on during the frying but it did. My only problem was that I couldn't find my thermometer so I was guessing about the temp, next time I will make sure I have my thermometer. And there will be a next time.
  4. lshapka
    These are great homestyle fries! The tooo my deep friar out of retirement after a decade or so. I've been using canola instead of peanut oil. This makes a nice soft texture on the inside with a crispy outside. Mmmm! Just be careful not to cut the fries too thin. Thank you!
  5. artistwifey
    First try-they came out fine. These are good, they are just like the fries that we usually have to drive 27 miles to have. We are fortunate to have an old fashioned diner farily nearby, however, now I know I can make their fries at home too!



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