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I Found the Perfect French Fries

Restaurant fries have always been better. Now you can make them homemade.

Restaurant fries have always been better. Now you can make them homemade.



Single Fry

Serves 2-4 people


  • 3-4 large russet potatoes

  • 3 quarts (2.8L) vegetable oil

  • Salt to taste


  1. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (176°C).

  2. While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible

  3. Once the oil is hot, add the potatoes, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. 

  4. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.  Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 


Double Fry

Serves 2-4 people


  • 3-4 large russet potatoes

  • 3 quarts (2.8L) vegetable oil

  • Salt to taste


  1. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).

  2. While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible.

  3. Working in batches, add potatoes to the hot oil for about 3 minutes, or until the potatoes turn pale in color, and are just cooked through.  Transfer to a paper towel lined baking tray and pat dry of excess oil. 

  4. Over medium high heat, raise the temperature of the oil to 350°F (176°C). Once temperature has been reached, add the par cooked potatoes back to the oil.  While occasionally stirring, cook for an additional 30-45 seconds, until golden brown.

  5. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 


Battered Fry

Serves 2-4 people


  • 3-4 large russet potatoes

  • 3 quarts (2.8L) vegetable oil

  • ½ cup (60g) all purpose flour

  • 2 tablespoons (30g) ancho powder

  • 2 tablespoons (30g) smoked paprika

  • 2 teaspoons (8g) garlic powder

  • ½ teaspoon (2g) cayenne powder

  • 2 teaspoons (8g) kosher salt

  • 1 cup (240ml) water


  1. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (176°C).

  2. While the oil is heating, peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible.

  3. To make the batter, in a large mixing bowl combine flour, ancho powder, smoked paprika, garlic powder, cayenne powder, and salt. Whisk to combine, then add water and whisk until fully combined into a smooth batter. If the batter is too thick, add a couple of tablespoons of water until it resembles a watery pancake batter, more specifically a tempura like batter. 

  4. Add potatoes to the batter and toss by hand to fully coat. Let the excess batter drain from the potatoes before carefully adding to your hot oil and frying for 3-4 minutes or until deep golden brown.

  5. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 


Par Cook Then Fry (Steak Fries)

Serves 2 people


  • 2 large russet potatoes

  • 3 quarts (2.8L) vegetable oil


  1. Preheat an oven to 350°F (176°C). Once hot, wrap a potato in aluminum foil and cook until the potato is fork tender. About 40-60 minutes. Once cooked, place the potato in the refrigerator to cool down. At least 2 hours, preferably overnight. If you wish to boil the potatoes, you can pre cut them into wedges and boil to desired doneness instead of baking in the oven. Be sure to still refrigerate overnight prior to moving on to the next step. 

  2. Once the potato is cooled, begin to heat vegetable oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). Cut the potato into 6-8 wedges and gently lower the potatoes into hot oil. Cook the potatoes for 3-4 minutes or until golden brown and crispy. 

  3. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 


Triple Cooked

Serves 2-4 people


  • 3 Large Russet Potatoes 

  • 3 quarts (2.8L) water

  • 1 teaspoon (4g) baking soda 

  • 2 tablespoons (30g) white distilled vinegar 

  • 1 ¼ tablespoon (18g) kosher salt, plus more to taste 

  • 3 quarts (2.8L) vegetable oil for frying


  1. Over medium high heat, bring a 6 quart pot filled just over halfway with water to a boil.  To the boiling water add baking soda, white distilled vinegar, and salt to the pot.

  2. Peel your potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water.  Add the potatoes to your boiling water and cook for 30-45 seconds, or until nearly cooked through but not quite enough to break easily when bent. Transfer par cooked potatoes to a paper towel lined baking tray and pat as dry as possible dry.  

  3. Heat a 6 quart Dutch oven filled just over halfway with oil and heat to 320°F (160°C). Add par cooked potatoes to oil and cook for an additional 2-3 minutes. The potatoes should be pale in color, sort of matte looking on the outside, and just cooked through on the inside. 

  4. Transfer potatoes to a paper towel lined baking tray to pat dry of excess oil. Then transfer to a parchment lined baking tray in as single of a layer as possible.  You may need two sheet trays if you cut more potatoes than the recipe suggests.  Place the tray into the freezer for a minimum of 3-4 hours, but ideally overnight, until frozen solid. Save your oil for the 3rd fry. 

  5. Heat reserved oil to 350°F (176°C) over medium high heat. Fry the potatoes directly from frozen for 2-4 minutes, or until they’re a deep golden color and crispy. 

  6. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating. Serve hot with dipping sauces of choice. 


Brined Fries

Serves 2 people


  • 2 large russet potatoes

  • 35g kosher salt

  • 750g water

  • 1 clove garlic, lightly crushed

  • ¼ teaspoon (1g) brown mustard seed

  • ½ teaspoon (2g) black peppercorn


  1. Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Optionally, rinse the cut potatoes in cold water, then pat fries using paper towels until as dry as possible.

  2. In a quart sized mason jar, add water and salt. Whisk until the salt is fully dissolved. Add garlic, mustard seed, and peppercorn, followed by the cut potatoes, ensuring they’re fully submerged in the brine.  Place a lid onto the jar, making sure air can escape, and let sit at room temperature for 3-5 days. If for some reason this causes the jar to overflow you may need to switch to a larger container and add additional brine to cover. To do that simply make a second batch of brine and continue adding until the potato is submerged.

  3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C).  While the oil is heating, drain the potatoes from the brine and pat dry using a paper towel. 

  4. Fry the potatoes for 1-2 minutes, or until the fries turn pale in color and matte on the exterior.  Transfer to a paper towel lined baking tray and pat dry of excess oil. Bring oil to 350°F (176°C) over medium high heat. 

  5. Fry potatoes once more for 2-3 minutes, or until the fries are a deep golden color and crispy. Using a spider, remove the fries and allow a moment to drain off excess oil before adding to a large mixing bowl and immediately seasoning to taste with salt.   Toss while seasoning to get an even coating.  Serve hot with dipping sauces of choice. 

9 comentarios


John Ylitalo
John Ylitalo
20 oct

What if you did all the fast food restaurant kids meals, but better?

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ardect
18 oct

Cooking channels have revolutionized the way we approach meal preparation, offering a wealth of inspiration and techniques right at our fingertips. With a variety of styles ranging from traditional recipes to innovative culinary experiments, these channels cater to cooks of all skill levels. Whether you're looking to master the art of baking or explore international cuisines, there's something for everyone. Many channels also provide helpful tips and tricks to make cooking more accessible. For those interested in exploring related topics, such as how to connect with chefs or food experts, you can visit https://www.michaelholman.com/how-to-call-someone-and-display-a-different-number, which offers insights into effective communication in various contexts. With the right resources, anyone can elevate their cooking game and enjoy the process along the way.

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dafeujoshuaweissman
07 oct

Two questions: 1. I don't understand, why you add baking soda and vinegar, doesn't the vinegar "eat up" all of the baking soda? And the baking soda neutralizes parts of the vinegar? If I add baking soda to the vinegar, it starts bubbling a lot.

  1. Can't you just add a lot more salt to the par cook water to get the same "salt inside effect", that you get with brining? Any downsides to doing that?


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Kyle Chormanski
Kyle Chormanski
02 jun

I've recently tried them all (minus the single fry and battered fry) along with two additional methods. The first additional methods involved putting uncooked fries in a water bath for like 2 hours, then double frying sans the freezing step. The second method involved boiling them, then freezing them, then baking them. The baking method wasn't worth it. Double frying it without freezing is the easiest of those I've tried and yielded good enough results. But I want the best results.


So, for the recipes on this website that I've tried, I really loved the brined fries the most. Triple cooking is second best, but the saltiness of the brined ones is otherworldly. Definitely no need to add salt on…


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Katy wiwi
Katy wiwi
20 may

Single Fry - a perfect accompaniment for any gathering! With this recipe, you can easily serve 2-4 hungry guests. Just grab 3-4 large russet potatoes, 3 quarts of vegetable oil, and salt to taste, and you're all set for crispy, golden perfection. And hey, speaking of perfection, if you need assistance with essays or any academic writing, https://oxessays.com/services/dissertation-writing Essay Writing Service has your back! Their team of expert writers ensures top-notch quality and timely delivery, leaving you free to enjoy your fries worry-free. Check them out for all your writing needs!

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