Homemade French Fries With Double-Fry Method | CookOS

Homemade French Fries

Name: Homemade French Fries With Double-Fry Method
Prep time: 40 min
Cook time: 16 min
Total time: 56 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 medium Russet potatoes; 2 quarts cooking oil; water, for soaking; 2 cups ice cubes; salt, to taste; ketchup, for serving

Homemade french fries made with the double-fry method and an ice water soak that removes excess starch for maximum crispiness. This technique delivers restaurant-quality results using just russet potatoes, oil, and salt.

🌍American 🏷️French fries 🏷️Crispy 🏷️Double-fried 🏷️Potato Side dish

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Total

56 min

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

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Ingredients

3 medium Russet potatoes
2 quarts cooking oil
water, for soaking
2 cups ice cubes
salt, to taste
ketchup, for servingoptional

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Instructions

1
Rinse and peel the potatoes.
2
Slice the potatoes into 1/4-inch thick rounds, placing them in a bowl of water as you work.
3
Cut the potato rounds into 1/4-inch thick fries.
4
Rinse the cut fries thoroughly until the water runs clear to remove excess starch.
5
Cover the fries with fresh cold water and add a generous amount of ice.
6
Place the bowl in the refrigerator and let the fries soak for 30 minutes.
7
After 30 minutes, drain the ice and water from the fries.
8
Pat the fries completely dry with paper towels.
9
In a large, heavy-bottomed pot, heat 2 quarts of cooking oil to 350°F.
10
Carefully add the dried potatoes to the hot oil and fry undisturbed for 10 minutes.
11
After 10 minutes, remove the fries from the oil and place them on a wire rack to rest for 3 minutes.
12
Reheat the oil back to 350°F.
13
Return the fries to the hot oil and fry for a second time for about 3 minutes, until golden brown and crispy.
14
Remove the fries from the oil and place them on the wire rack to drain.
15
Season immediately with salt and serve hot.

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Tips & Notes

Pro tips

Cut potatoes into uniform sticks (roughly ¼-inch thick) so they cook evenly in both frying stages.
Pat potatoes completely dry with paper towels after soaking to prevent oil splattering and ensure crispiness.
Use a candy or deep-fry thermometer to maintain accurate oil temperatures for consistent results.
Fry in small batches to avoid overcrowding the pan, which drops oil temperature and produces soggy fries.

Substitutions

Cooking oil → peanut oil or vegetable oil (maintains high smoke point required for frying)
Ketchup → malt vinegar or aioli (for serving preference only)

Storage & make-ahead

Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Equipment

deep frying thermometer · heavy-bottomed pot or Dutch oven · slotted spoon or spider strainer

Common Questions

Why do you soak potatoes in ice water before frying?

The cold water soak removes excess starch from the potatoes, which allows them to crisp up better during frying and prevents them from sticking together.

What is the double-fry method for french fries?

The double-fry method involves two separate frying stages: first at a lower temperature to cook the potato through, then at a higher temperature to crisp the outside.

Can I use regular potatoes instead of russet potatoes?

Russet potatoes are ideal for fries due to their high starch content and fluffy interior. Waxy potatoes like red or fingerling will not produce the same crispy texture.