If you love golden, crunchy fries that don’t get soggy even after cooling, you’re in the right place! This Crispy Homemade French Fries Recipe is a game-changer, inspired by Kenji López-Alt’s genius method in The Food Lab. Trust me, once you try these, fast-food fries will be a thing of the past.

A white bowl lined with a white cloth holds a pile of golden-brown French fries. The fries are thin and crispy, seasoned lightly with green herb flakes scattered evenly on top. Two small sprigs of fresh rosemary, dark green in color, rest over the fries, adding a fresh touch. The bowl is set against a white marbled background, making the warm color of the fries stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Homemade French Fries Recipe
Top Tip
How to Serve Crispy Homemade French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Homemade French Fries Recipe

Why You'll Love This Recipe

I’ve been obsessed with getting homemade fries just right for years, and this method finally delivers that perfect crunch with fluffy insides. It’s worth every step and slightly longer cooking time.

Ultra-crispy texture: Thanks to double frying and vinegar blanching, these fries stay crisp long after cooking.
Simple ingredients: Just basic potatoes, canola oil, salt, and a little vinegar – no fancy stuff needed.
Perfect every time: Clear instructions make it easy to nail the technique, even if you’re new to frying.
Flexible seasoning: Customize your fries with salt, rosemary salt, or even nori salt for a tasty twist.

Ingredients & Why They Work

Choosing the right potatoes and seasonings is key to get these fries crispy and delicious. I always go for floury potatoes—they fry up beautifully with a soft inside and crunchy outside.

Flat lay of three whole unpeeled floury potatoes with a rough natural skin, a small white ceramic bowl filled with clear white vinegar, a small white ceramic bowl of coarse kosher salt crystals, and a deep white ceramic bowl containing golden vegetable oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Floury potatoes: Varieties like Russet, Sebago, or Maris Piper have the perfect starch content for crispy fries.
White vinegar: A secret weapon that helps remove excess starch during blanching to prevent sogginess.
Cooking salt / kosher salt: Used in the water to season fries from the inside out during simmering.
Canola or vegetable oil: Ideal for high-temperature frying to create that golden, crispy exterior.
Seasoning options: From classic salt to rosemary or nori salt, pick your fave to finish these fries off perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Homemade French Fries Recipe is how easy it is to tweak it to your personal taste. Whether you're craving a flavor twist or need a diet-friendly option, these fries are a perfect base to experiment with and still get that unbeatable crunch.

Garlic & Herb Twist: I love tossing my crispy fries with finely minced garlic and fresh rosemary right after frying. The warm fries gently infuse the herbs’ aroma for a fragrant, savory delight.
Spicy Kick: For those who enjoy some heat, sprinkling shaker fries seasoning mixed with cayenne pepper adds a bold flavor without overpowering the natural potato goodness.
Vegan Cheese Style: Dust your fries with nutritional yeast along with sea salt flakes to get a cheesy, nutty flavor without any dairy. It’s a great way to keep the fries creamy-tasting while staying vegan.
Seaweed Infusion: If you want something unique, try my homemade nori salt—a combo of toasted seaweed and salt. It gives the fries a subtle umami pop that's addictive.
Low-Sodium Option: Skip the kosher salt in the blanching step and instead season lightly just before serving. This keeps the fries crispy and lets lower salt preferences shine through.

Step-by-Step: How I Make Crispy Homemade French Fries Recipe

A close-up of a cheeseburger and fries on a white plate placed on a white marbled surface. The cheeseburger has four main layers: the top layer is a shiny golden-brown bun with sesame seeds, below it is melted yellow cheese dripping over a dark, cooked beef patty. Under the patty, there are fresh green lettuce leaves sitting on the bottom golden bun. Next to the burger, there is a large pile of thin, golden fries with a light sheen and some salt sprinkled on them. The background is softly blurred with warm brown tones, and the lighting highlights the textures of the bun and fries. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cut ’em Right with a Little TLC

Start by peeling your floury potatoes—Russets or Maris Pipers work beautifully. Using a serrated knife (if you have one), slice the potatoes into 6 mm (¼ inch) thick sticks. This thickness is just perfect for getting that crispy outside and fluffy inside. To prevent browning, keep the fries submerged in cold water as you cut the rest. This little tip keeps your fries looking fresh and ready for their crispy destiny!

Step 2: Give ‘Em a Quick Rinse

Transfer your cut fries into a colander and rinse them under cold tap water for 15 to 20 seconds. This quick rinse removes surface starch that can cause fries to stick together or get gummy.

Step 3: Simmer Gently in Vinegar Water

Here’s where the magic starts. Place your fries into a large pot filled with 2 liters of cold water, add 2 tablespoons of white vinegar and 1 tablespoon of kosher salt. Bring it to a boil over high heat, then immediately reduce the heat so the surface just ripples gently—no big bubbles allowed! Simmer for exactly 10 minutes. This method removes excess sugar and starch, ensuring fries won’t get soggy or break apart later.

Step 4: Dry and Prep for Frying

Carefully scoop the fries out with a slotted spoon—avoid tipping them in or they’ll break. Spread them out in a single layer on two trays lined with tea towels. Let them steam dry for 5 minutes; removing moisture here is key to that coveted crisp.

Step 5: First Fry – The Gentle Start

Pour about 3 cm (1.2 inches) of canola oil into a pot that’s at least 10 cm (4 inches) deep for safety and efficient frying. Heat the oil to 205°C (400°F). Divide your fries into three batches. For the first batch, lower one-third of the fries into the hot oil, then pause for 10 seconds before adding the next third, and again before the final third. This trick reduces excessive bubbling and oil splatter. Fry for 50 seconds, gently moving fries once or twice. Remove fries onto paper towels—they’ll look pale and floppy but don’t worry, that’s just stage one of crispiness!

Step 6: Cool Down and Then Fry Again

Let all the fries cool on trays for 30 minutes. This pause helps the fries set so they can develop crunch during the second fry. When ready, heat the oil back up to 205°C (400°F). Fry half the fries for a full 4 minutes, stirring a couple of times, until golden and perfectly crispy. Drain them on paper towels, then repeat with the rest.

Step 7: Season and Serve – The Fun Part!

Sprinkle your fries immediately with your chosen seasoning—be it classic salt, rosemary salt, or something adventurous like nori salt. Toss them gently to coat while still hot. And there you have it: fries that stay crispy even after they cool down! Trust me, these homemade fries will impress anyone lucky enough to dig in.

Top Tip

Mastering the art of crispy fries at home can feel tricky, but with the right approach, you'll get fries that rival your favorite restaurants—crispy on the outside, fluffy on the inside, and staying crunchy even after cooling. Here are some golden nuggets from my experience making this Crispy Homemade French Fries Recipe.

Use Floury Potatoes: I’ve found that choosing the right potato, like Russet or Maris Piper, really makes all the difference for crispy texture. Avoid waxy potatoes to keep the fries from turning soggy.
Patience with the Simmer: Simmering the fries gently for 10 minutes in vinegar water was a game changer for me. It removes excess starch and stops the fries from turning mushy, so don’t rush this step!
Gradual Frying: Adding fries gradually into the hot oil with 10-second pauses helps keep the oil from bubbling too wildly and prevents fries from sticking together—this little pause really improves the fry's texture.
Season at the End: I used to salt fries too early, but seasoning immediately after frying ensures the salt sticks without drawing out moisture and making fries soggy.

How to Serve Crispy Homemade French Fries Recipe

A close-up image shows a woman's hand holding a sharp knife, slicing peeled potatoes into thick sticks on a light cutting board. On the right side, there is a small pile of cut potato sticks with a pale yellow color and smooth texture. The background is a white marbled surface, keeping the focus on the potatoes and the slicing action. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance your fries with a sprinkle of sea salt flakes for a delicate crunch or try shaker fries seasoning for a tasty twist. Rosemary salt adds an herbal aroma, while nori salt brings a subtle umami flavor that’s perfect if you’re feeling adventurous. A little garlic powder or smoked paprika can also add a delicious kick.

Side Dishes

These crisply perfect fries make a fantastic side to classic burgers, juicy grilled chicken, or crispy fish and chips. For a lighter option, pair them with a fresh green salad or roasted veggies. They also go wonderfully with dips like aioli, ketchup, or a tangy sriracha mayo.

Make Ahead and Storage

Storing Leftovers

If you have leftover fries, let them cool completely and store them in an airtight container in the fridge. They’ll keep well for up to 2 days. When ready to eat, reheating them properly (see below) will help bring back their crispy magic.

Freezing

This Crispy Homemade French Fries Recipe freezes beautifully! After the first fry and cooling, spread your fries in a single layer on a tray and freeze until solid. Then transfer to a container or ziplock bag. When you’re ready, cook them straight from frozen for 4 ½ minutes to enjoy fresh, crispy fries anytime.

Reheating

To revive the crispiness, reheat leftover fries in a hot oven at 200°C (about 400°F) for 10–15 minutes or give them a quick flash-fry in hot oil at 205°C (400°F) for 30 seconds to 1 minute. Avoid microwaving, which can make fries soggy.

Frequently Asked Questions:

What type of potatoes are best for crispy fries?

Floury or starchy potatoes like Russet, Sebago, Maris Piper, or King Edward are best because they have low moisture and high starch content, which makes the fries crispy on the outside and fluffy inside.

Why do you simmer fries in vinegar water?

The vinegar helps remove excess surface starch and prevents the fries from becoming mushy during cooking. Simmering gently also ensures even cooking without breaking the fries.

How do I keep fries crispy after cooking?

Double frying at 205°C (400°F) and letting fries cool on trays before the second fry helps them stay crispy even after they've cooled. Also, avoid covering fries tightly as steam makes them soggy.

Can I freeze the fries after cooking?

Yes! After the first fry and cooling, freeze the fries spread out on a tray. Once frozen solid, store them in a bag or container and cook from frozen for 4 ½ minutes when you're ready to eat.

Final Thoughts

Making Crispy Homemade French Fries is a delightful journey—one that rewards your patience and care with truly irresistible fries. Armed with this detailed recipe and tips, you’re set to impress family and friends with fries that stay crunchy, never limp. So go ahead, dive into the process and savor every crispy, golden bite—you won’t look back to frozen fries again!