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89% would make again

Classic French Fries

Learn the proper way to make French fries! The secret is a double-fry method. First, par-fry the potatoes at a low temperature to cook through, then fry a second time at a higher temperature to brown and crisp the outside. The result is a perfectly tender, fluffy interior and a super crispy exterior.

Tasty Team
Total Time

25 minutes

25 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Classic French Fries
Total Time

25 minutes

25 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 1 serving

  • canola oil, for frying
  • 1 large idaho potato
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 475
  • Fat 27g
  • Carbs 54g
  • Fiber 4g
  • Sugar 2g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
  2. Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
  3. Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
  4. Increase the oil temperature to 375°F (190˚C).
  5. Return the fries to the hot oil and fry until golden brown and crispy, 3–5 minutes.
  6. Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
  7. Serve immediately.
  8. Enjoy!

Ingredients

for 1 serving

  • canola oil, for frying
  • 1 large idaho potato
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 475
  • Fat 27g
  • Carbs 54g
  • Fiber 4g
  • Sugar 2g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
  2. Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
  3. Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
  4. Increase the oil temperature to 375°F (190˚C).
  5. Return the fries to the hot oil and fry until golden brown and crispy, 3–5 minutes.
  6. Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
  7. Serve immediately.
  8. Enjoy!
Classic French Fries

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