Dinner
French Fries
Authentic French fries start with floury potatoes cut into uniform batons, double-fried for contrasting textures. The first fry cooks the potato through at a lower temperature; the second at high heat creates the golden, crispy exterior.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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French Fries — common questions
Can I cut and prepare French fries ahead of time?
Yes; cut the potatoes and soak them in cold water for up to 8 hours in the refrigerator. Drain and pat completely dry just before frying.
Can I freeze french fries and fry them later?
Yes; after the first fry at 325°F, cool the potatoes completely, freeze them on a baking sheet for 2 hours, then transfer to a freezer bag and freeze for up to 3 months. Fry directly from frozen at 375°F for 3–4 minutes without thawing.
What's the most common mistake with French fries?
Not drying the potatoes thoroughly after soaking, which causes them to steam and become soggy instead of crispy. Also, crowding the pot so the oil temperature drops—fry in smaller batches.
Can I make French fries in an air fryer?
Yes; cut potatoes into batons, soak and dry as directed, toss lightly with oil, and air-fry at 380°F for 15–18 minutes, shaking the basket halfway through. They'll be crispy on the outside but won't have quite the same deep-fried texture.
What kind of potatoes should I use?
Russet potatoes are best because they have a high starch content and low moisture, which produces fluffy interiors and crispy exteriors. Do not use waxy potatoes like red potatoes.
How do I store and reheat leftover French fries?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5–8 minutes until hot and crispy again; avoid the microwave, which will make them soft and soggy.
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