There’s nothing quite like a batch of hot, crispy Homemade Fries! With golden, crunchy exteriors and soft, fluffy centers, fresh-cut French fries are the ultimate side dish for burgers, sandwiches, fried chicken, steak, and so much more. These are truly the best we have ever made; I am sure you will agree, so crispy!!
Make these fries for everyday enjoyment, but also serve them up with our Buttermilk Fried Chicken or on top of Mussels in White Wine Sauce.
Why I Love This Recipe
- Best homemade fries ever
- Crispy and so flavorful
- Not greasy at all
- Perfect with so many mains or as a treat on their own
- So much better than frozen
HELPFUL ITEMS FOR THIS RECIPE
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Lodge Essential Enamel Cast Iron Dutch Oven, 6 Quart, Caribbean Blue
Stainless Steel Spider Strainer Skimmer
Knife 7 Inch with Sharp Japanese High Carbon Stainless Steel
Perfect Crispy Homemade Fries Ingredients
With just a few ingredients and a little patience, you can make restaurant-quality French fries right in your own kitchen.
Ingredients
Russet potatoes – These work the best for a homemade French fry.
Vegetable oil (for frying) – This keeps them nice and light and with a clean flavor.
Corn syrup – Sounds different? It really works at removing the excess starch and making the fries crispy.
Salt, to taste – They need to be salty for flavor!!
Ice water – Soaking cut potatoes in cold water helps remove excess surface starch. This can prevent the fries from sticking together and helps encourage a crispier exterior.
Why This Recipe Works
These fries stand out because of two key steps:
- Corn syrup ice water soak: Helps remove excess starch and creates that signature crisp texture
- Double frying method: Ensures a soft interior with a perfectly crispy exterior
The result is a fry that’s light, golden, and incredibly satisfying.
How To Make Homemade French Fries
1. Prep the Potatoes
Peel the potatoes and slice them into ¼-inch thick slices, then cut into fries about ¼-inch wide for that classic shape.
2. Soak the Fries
Fill a large bowl with cold water and ice. Stir in the corn syrup until dissolved.
Add the cut potatoes and place in the refrigerator to soak for 24 hours. This step is key for achieving crispy, non-greasy fries.
3. Rinse
After soaking, drain the water and rinse the potatoes twice with fresh, cold water.
Pat dry thoroughly with paper towels.
4. Heat the Oil
Pour vegetable oil into a deep pot or Dutch oven and heat to 300–325°F.
Test the oil by dropping in a fry—if it bubbles gently, it’s ready.
5. First Fry
Carefully add the fries to the hot oil and cook for 5-7 minutes.
Remove and drain on paper towels. Let them cool for a few minutes.
6. Second Fry
Increase oil temperature to 350–375°F.
Return the fries to the oil and fry until lightly golden and crispy, about 2–4 minutes.
7. Finish
Remove fries from oil and immediately sprinkle with salt.
Serve hot and enjoy.
Recipe Pro Tips
Tips for Best Results
- Use russet potatoes for the best texture
- Keep fry sizes consistent for even cooking
- Make sure fries are completely dry before frying to prevent splattering
- Don’t overcrowd the pot—fry in batches if needed
Recipe Notes
- For extra flavor, you can add a pinch of garlic powder or paprika after frying
- If you prefer thicker fries, adjust the cut size slightly and increase cook time
- A thermometer is helpful for maintaining consistent oil temperature
Serving Ideas
These fries are perfect alongside burgers, chicken sandwiches, or as a snack with your favorite dipping sauces like ketchup, ranch, or fry sauce.
Seasoning Ideas
Classic salt is always delicious, but you can change things up with:
- Garlic and Parmesan
- Seasoned salt
- Cajun seasoning
- Smoked paprika
- Ranch seasoning
- Garlic powder
- Fresh rosemary
- Truffle seasoning
- Black pepper and sea salt
LOVE FRIES AND WANT MORE RECIPES?
Fries are a little indulgence that we all love. Here are some of our other recipes with fries in mind.
Pin it HERE!!
Pin it HERE!!
Homemade Fries Recipe
Ingredients
- 3 medium russet potatoes
- Vegetable oil for frying
- 2 tablespoons corn syrup
- Salt to taste
- Ice water
Instructions
Prep the Potatoes
- Peel the potatoes and slice them into ¼-inch thick slices, then cut into fries about ¼-inch wide for that classic shape.
Soak the Fries
- Fill a large bowl with cold water and ice. Stir in the corn syrup until dissolved.
- Add the cut potatoes and place in the refrigerator to soak for 24 hours.
- This step is key for achieving crispy, non-greasy fries.
Rinse
- After soaking, drain the water and rinse the potatoes twice with fresh, cold water.
- Pat dry thoroughly with paper towels.
Heat the Oil
- Pour vegetable oil into a deep pot or Dutch oven and heat to 300–325°F.
- Test the oil by dropping in a fry—if it bubbles gently, it’s ready.
First Fry
- Carefully add the fries to the hot oil and cook for 5-7 minutes.
- Remove and drain on paper towels. Let them cool for a few minutes.
Second Fry
- Increase oil temperature to 350–375°F.
- Return the fries to the oil and fry until lightly golden and crispy, about 2–4 minutes.
Finish
- Remove fries from oil and immediately sprinkle with salt.
- Serve hot and enjoy.
Let us know what you think!
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