french fries cooking in hot grease
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Crispy Homemade French Fries

Crispy Homemade French Fries: The secret to getting homemade french fries so crispy is to fry them twice! That is why frozen french fries turn out crispy.
Course Side Dish
Cuisine American
Keyword Crispy, French Fries, Fried, homemade
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 303kcal
Author David & Debbie Spivey


  • 4 russet potatoes 4 to 5-inches long (about 2 pounds)
  • peanut oil for frying
  • sea salt to taste


  • Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cut each piece into sticks.
  • Place the potato slices in a large bowl and cover with cold water. Allow them to soak to remove the excess starch.
  • When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. It is important to get all the excess water off the potatoes. Remember, oil and water DO NOT mix!!
  • Heat a few inches of oil in a heavy pot to 300 degrees F. In 2 or 3 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point. You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
  • Sprinkle with sea salt and dive in!


Calories are calculated without the added salt. Please see our Policies and Disclaimers page for more information about Nutrition.


Calories: 303kcal | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 592mg | Fiber: 1g | Vitamin C: 8.1mg | Calcium: 18mg | Iron: 1.2mg
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