Crispy French Fries (Baked or Fried)
A classic American side done two ways—oven-baked or deep-fried—with the same goal: crisp edges, fluffy centers, and properly seasoned fries. Includes the simple science behind soaking, drying, and (optional) double-cooking for reliably crunchy results.
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French fries look simple, but their texture is all technique: rinse away surface starch, dry thoroughly, and cook at the right temperature. For baking, a hot pan and a little starch help mimic fryer crispness. For frying, a two-step cook creates that iconic shatter-crisp exterior with a tender interior.
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Servings
4
Ingredients
Potatoes & Soak
- •2 lb (900 g) russet potatoes (about 4 medium), scrubbed
- •Cold water, for soaking
- •1 tbsp kosher salt (optional, for the soak)
Seasoning
- •1 1/2 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper (optional)
For Baked Fries
- •2 1/2 tbsp neutral oil (canola, vegetable, or avocado)
- •1 tbsp cornstarch (optional, for extra crispness)
For Fried Fries
- •Neutral frying oil (peanut, canola, or vegetable), enough for 2–3 inches in a heavy pot
Instructions
- 1
Cut the potatoes: Slice into 1/4-inch (6 mm) sticks. Try to keep the size consistent so they cook evenly.
- 2
Soak to remove surface starch: Place cut potatoes in a large bowl and cover with cold water (add 1 tbsp kosher salt if using). Soak 30–60 minutes (or refrigerate up to overnight).
- 3
Rinse and dry thoroughly: Drain, rinse under cold water until it runs mostly clear, then spread fries on clean towels. Pat very dry; moisture is the enemy of crispness (and dangerous for frying).
- 4
Choose your method (baked or fried) below.
- 5
BAKED FRIES — Heat oven and pan: Place a rimmed sheet pan in the oven and preheat to 450°F (232°C) for at least 10 minutes.
- 6
BAKED FRIES — Season and coat: In a bowl, toss dried potatoes with oil. If using cornstarch, sprinkle it over the fries and toss again until no dry pockets remain.
- 7
BAKED FRIES — Bake: Carefully remove the hot pan and spread fries in a single layer (don’t crowd). Bake 20 minutes, flip, then bake 15–25 minutes more until deeply golden and crisp, adjusting time for thickness.
- 8
BAKED FRIES — Finish: Immediately toss with 1 1/2 tsp kosher salt (and pepper if using). Serve hot.
- 9
FRIED FRIES — Set up safely: In a heavy pot or Dutch oven, heat 2–3 inches of oil to 300°F (150°C). Use a thermometer; temperature control is the key to crisp fries.
- 10
FRIED FRIES — First fry (blanch): Fry potatoes in batches for 4–6 minutes, stirring occasionally, until pale and tender but not browned. Remove to a rack or paper towels. Repeat with remaining batches.
- 11
FRIED FRIES — Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Remove to a rack or paper towels.
- 12
FRIED FRIES — Season and serve: Immediately toss with 1 1/2 tsp kosher salt (and pepper if using). Serve hot.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.