Perfect French Fries

"Found this here: It's adapted from a cookbook."
photo by loof751 photo by loof751
photo by loof751
photo by wicked cook 46 photo by wicked cook 46
Ready In:
1hr 30mins




  • Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
  • Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325°F Line a baking sheet with paper towels and set aside.
  • Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.
  • Increase the heat of the oil to 375°F.
  • Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

Questions & Replies

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  1. Everything about this post is correct and will produce incredible fries. But, if you want to take the taste to the NEXT level... fry the fries in a mixture of 90% BEEF TALLOW to 10% COTTONSEED OIL. It's the same formula and ratio McDonalds used to use back when their fries were truly incredible!
  2. This method really does make perfect french fries! I rarely fry in oil like this but I had some really great burgers planned for dinner and wanted some REALLY great fries to go with. These did not disappoint - they're terrific! Thanks for posting this recipe!
  3. We have been making fries like this for ages. The soaking does wonders for removing startch and the second dip makes nice crispy fries. We us veg oil since peanut oil is so expensive Made for PAC Fall 09


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