The Secret to Perfect Homemade French Fries


The secret is to fry them twice, the first time at a lower temperature to cook the interior of the potato, and the second time at a higher temperature to crisp up the edges.

Serves 4


  • 1.5 lbs russet potatoes
  • salt and pepper
  • old bay seasoning (optional)
  • vegetable oil for frying


  1. Scrub the potatoes well, then julienne into matchsticks. Get them similar in size. It helps them cook more evenly all together. 
  2. Heat up a deep fryer to 325 degrees F, and only cook a small batch at a time (I have a pretty big fryer, so I did half at a time).  Fry for 5 minutes, then drain on a paper towel.  Let them rest for 5-10 minutes.  You will notice that they will have taken little color, if any at all, and if you taste one, the potato should be very tender.
  3. Bump the heat up to 375 degrees F and cook the french fries for 3 minutes, until golden brown.
  4. Drain on a paper towel, and while still hot, put them in a bowl and sprinkle with salt, pepper, and old bay.  Give it a nice toss to distribute the seasoning (we want the fries to be hot so the seasoning sticks).
  5. Serve with ketchup or a nice aioli, or eat them plain.  Enjoy!

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach