Homemade Crispy Double-Fried French Fries

Name: Homemade Crispy Double-Fried French Fries
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs russet potatoes; 4 quarts water, for boiling; 1 tbsp kosher salt; 2 tbsp white vinegar; 6 cups frying oil; rosemary salt, to taste

Homemade crispy double-fried french fries use a two-stage frying technique with soaking and blanching to achieve a light, creamy interior and shatteringly crisp exterior that surpasses most fast-food versions.

🍴Copycat

🌍American 🏷️French fries 🏷️Crispy fries 🏷️Double fried 🏷️Russet potato

🏷️Side dish

🏷️Snack

-0:00

thatdudecancookonTikTok

Total

1h 15m

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

2 lbs russet potatoes
4 quarts water, for boiling
1 tbsp kosher salt
2 tbsp white vinegar
6 cups frying oil
rosemary salt, to taste

6 Ingredients

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Instructions

1
Using a mandoline or a sharp knife, slice the russet potatoes into thin, uniform fries.
2
Place the cut potatoes into a large container of cold water. Rinse the potatoes several times, changing the water each time, until the water runs clear. This removes excess starch.
3
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar.
4
Working in small batches, blanch the fries in the boiling water for exactly 5 minutes.
5
Remove the blanched fries with a spider strainer and spread them in a single layer on a baking sheet lined with paper towels. Let them steam and dry for 10 minutes.
6
In a deep pot or fryer, heat the frying oil to 275°F (135°C).
7
Fry the potatoes in small batches for 3 minutes. They should be cooked through but still pale.
8
Drain the par-fried potatoes and spread them on a clean baking sheet. Let them cool and rest at room temperature for at least 40 minutes.
9
Increase the oil temperature to 400°F (200°C).
10
Fry the potatoes for a final time, again in small batches, for 4-5 minutes or until they are golden brown and crispy.
11
Drain the finished fries in a paper towel-lined bowl and immediately season with rosemary salt. Toss to coat evenly and serve hot.

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Tips & Notes

Pro tips

Cut fries to uniform thickness (about 1/4 inch) so they cook evenly during both fries.
Keep oil temperature consistent during frying; use a thermometer to avoid temperature drops that create greasy fries.
After blanching, spread fries on paper towels to cool and dry slightly before the second fry for maximum crispness.
Add rosemary salt immediately after the final fry while fries are still hot so seasoning adheres to the moisture.

Substitutions

Kosher salt → sea salt (use same weight; sea salt is denser)
White vinegar → apple cider vinegar (same amount; adds slight sweetness)
Rosemary salt → fleur de sel or finishing sea salt (omit rosemary if unavailable)

Storage & make-ahead

Store cooled fries in an airtight container for up to 2 days; reheat in a 350°F oven for 5–8 minutes to restore crispness.

Equipment

deep-fry thermometer · large pot or Dutch oven · slotted spoon or spider strainer

Common Questions

Why soak potatoes before frying?

Soaking removes excess starch, which helps fries stay crispier and prevents them from sticking together during cooking.

What temperature should the oil be for each fry?

The first fry (blanch) is typically 325°F to cook the potato through without browning; the second fry is 350°F+ to achieve the golden, crispy exterior.