Chef John's French Fries (How to Make)

I gave this only 4 stars simply due to the double deep-frying, which is how I used to make them (like most restaurants do). Then I discovered simply par-boiling my cut fries, for about 2 minutes, draining them, and then wrapping them in clean dish towels to cool.. the towels absorb all moisture from the potatoes. Another good tip is, for crispier fries, drain your fried fries in brown paper bags; paper towels tend to soften them, plus it's easier to shake them up with salt in the brown paper bag.

These were perfectly crispy and delicious! ! I did season them with garlic salt and cracked black pepper ..... My 3 year old and husband gobbled them up :)

Quick, easy and delicious. Try par-boiling and chilling before the first fry to make them really fluffy on the inside.

Double-frying makes all the difference! I took advice from other recipes on this site and added sugar to the water for extra crispyness. Also, I use peanut oil - it's more expensive but tastes much better (in my opinion). I will definitely use this method again.

These were perfect and easy to make! Just make completely sure you pat the fries dry before deep frying them! I made that mistake one time and they came out very soggy. As long as you follow the directions and make sure you pat them dry of the water and let them cool before deep frying them again they will turn out perfectly crispy and better than any restaurant fries!

This recipe is great as is, howsomever, we usually do up a big batch on first frying and freeze some for later use, and the votes are split on which way is best regarding the taste. Adding some beef tallow to the oil also helps with crispness and flavor. Have tried par boiling potatoes in lieu of first frying, but still like double frying best, although they'll soak up less oil if you're using the par boiled method. If you are using peanut oil in 2nd frying, you can increase the temperature to 365 and shorten the fry time to 3.5 minutes. Always use 350 degrees if you're doing frozen ones. Lastly, check your oil temp with a good thermometer, as 350 on most electric friers is not the actual temperature.

Amazing...but I have a time saver method. Use the same good old russet potatoes, but soak them in lukewarm water with a couple tablespoons of sugar for 1 hour. It will remove even more starch and make then taste better and crispier. Then pat them dry and just fry them once at 350 but in peanut oil (not vegetable oil) for roughly 12 minutes. No double frying...try it, I find them actually better :-)

Rinsed and drained the potatoes 3 times during their soaking stage.. using a deep fryer, the first fry was done at 320 for 5-6 kind till slightly golden and I let them cool completely....second fry done at 375 for 6 mins and they were perfectly crispy pub fries!

I will definitely be making these again! I put two layers fries between paper towel after the first frying (didn't make the fries soggy at all). The fries were deliciously crunchy yet soft in the middle. My husband said these were better than most restaurants. I seasoned with sea salt, garlic powder and grated Parmesan. Yum!

This was the reason I asked my husband for a better deep fryer when my Fry Daddy apparently lost what little temp control it had. I used my salad spinner to dry the cut potatoes. Otherwise, I followed everything to the letter. I still ended up with a couple of soggy spuds, but 95% of them were crispy and tasty. I will try again and see if frying them a tiny bit longer cures the issue. Otherwise, this is my best attempt at homemade fries to date.

The place I am housesitting at has a deep fryer, so I decided to try making some of my favorite deep-fried items. French fries are definitely my favorite way to enjoy potatoes, and I have tried countless versions. To be fair, I have never deep-fried or fresh cut potatoes before, so I can’t actually compare this to other recipes. I can however provide an informed opinion on the end result, and these are fantastic!! I used some fresh vegetable oil, but most of it was previously used peanut oil. (After researching, I learned that many chefs use a mixture of old and new oils to get the best flavor). Make sure it isn’t rancid or super darkened if you use it though. I followed the directions exactly, and seasoned them with garlic salt and a little parsley. They needed a little longer in the dryer because they were a bit thick, but the turned out perfectly. They were to die for! I look forward to making them again and topping with truffle oil, Parmesan, and garlic. (Not necessarily at the same time). Thank you Chef John!

Love this recipe. Fries came out perfect. I used beef tallow as that's what I had. Sprinkled them with garlic salt.

Made for my son, he LOVED it, said that tastes JUST like McDonald's, great for picky eaters!

Delicious and so easy to clean up.

So simple yet so impressive.

Even my dad loved it.

Using T-Fal " EZ clean Deep Fryer Russet Potatos Flawless. Follow instructions to the letter And... Wash, Rinse Repeat as they say .. PERFECT 100% of the Time

Bro, my taste buds are doing backflips.

So GOOD, I’m obsessed! ❤️

very good family loved them