The Best Crispy French-Fries

"This is not so much a recipe as it is technique. Get ready for some of the best fries you've ever eaten! The oregano is a must, IMHO, but if you haven't got it, do without. Your loss."
photo by AB_Fan photo by AB_Fan
photo by AB_Fan
photo by Mama Cee Jay photo by Mama Cee Jay
photo by NcMysteryShopper photo by NcMysteryShopper
Ready In:




  • In a large bowl, cover the potatoes with water.
  • In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
  • Drain the potatoes and pat dry with paper towels.
  • Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
  • Shake up the basket every once in a while (not too often – especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
  • Spread the fries on paper towels to drain and cool.
  • Repeat with remaining fries.
  • (Fries can be made to this point up to 4 hours in advance of serving).
  • Heat the oil to 375°F.
  • Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
  • Drain on paper towels and repeat with remaining fries.
  • Sprinkle with sea salt and some oregano.

Questions & Replies

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  1. machepimms
    Outstanding! We didn't make it easy. We used Yukon Gold potatoes, which, although they're better for you--don't like to crisp up when they fry, and we tried a new oil, thanks to Dr. Oz--Rice Bran oil. They were PERFECT! I missed the Oregano; I'll try it next time. We salted them fresh out of the fryer, then sprinkled them with a little black truffle oil. THANK YOU for this technique. :o)
  2. Queen Roachie
    Rating the method, as my dear husband crinkled his nose up when I mentioned putting oregano on fries... so I caved and just sprinkled on some fry seasoning. I used the Cuisinart with the 6 mm fry blade and this may have been a bit too thin, but just cut back on cooking time. It's been over an hour since I made these, and they are still crisp at room temp, and the picky 4 year old ate them for dinner so these are a winner in my book! Will outvote husband next time and try the oregano, cause I think it sounds great!
  3. AB_Fan
    Wow, I never knew that fresh Greek Oregano could be so *good* with french fries! To be honest, I was skeptical at first about including this ingredient, but I am glad I did. The aroma after the oregano heats up is fantastic. I had some trouble keeping my oil's heat regulated, but that was due to my electric stove and not anything to do with the recipe, but my fries got too brown too fast, and I actually skipped the second frying step. The fries still turned out just fine. Thanks for posting a great recipe!
  4. Mama Cee Jay
    Yum! We had these with Houdini Burgers tonight for a "better than a restaurant" meal!
  5. GeorgiaG
    One of the BEST ways I know to achieve crip French Fries EVERY time, is to cover them fist with a FINE coating of cornstarch. Then, fry once, drain and fry again. I got this idea from David Rosengarten, and it has not failed me in 10 years. GA Gutekunst, Medford, NJ



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