Tastenexa
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American
Classic French Fries Side
40 min total20 prep20 cook4 servings320 cal
VegetarianVeganClassic
Crispy, golden fries with fluffy interiors made by double-frying hand-cut potatoes. A universally loved side that beats any takeout when made fresh at home.
Ingredients
produce
- 4russet potatoes
pantry
- 4 cupvegetable oil
- 2 tbspcornstarch
- 0.5 tspgarlic powder
- 1.5 tspsalt
- 0.5 tsppaprika
- 0.25 tspblack pepper
Steps
- Peel the potatoes and cut them into even 1 cm thick sticks.
- Soak the cut fries in cold water for 15 minutes, then drain.
- Dry the fries thoroughly with a clean towel, then toss them with the cornstarch for extra crispiness.
- Heat the oil in a deep pan to about 150°C/300°F.
- Fry the potatoes in batches for 4–5 minutes until soft but not colored, then remove.
- Let the par-fried fries rest and cool for a few minutes.
- Increase the oil temperature to about 190°C/375°F.
- Fry the potatoes again in batches until deep golden and crisp.
- Drain the fries on paper towels or a wire rack.
- Toss immediately with salt, paprika, and black pepper.
- Serve hot with ketchup or your favorite dip.
Tips
- Soak the cut potatoes in cold water to remove excess starch for crispier fries.
- Double-fry: once at a lower temperature to cook through, then hot to crisp and brown.
- Dry the potatoes thoroughly before frying to prevent splatter and sogginess.
- Season with salt immediately after the second fry while they are still hot.
