Start by cleaning and washing the potatoes thoroughly. This first step may seem basic, but it is essential for removing dirt and surface starch that can affect the final texture of your fries. Once the potatoes are clean, the next step is just as important: cutting them properly.

For the best results, use a mandoline slicer or a kitchen slicer to achieve even thickness. If you do not have one, a sharp knife will work just fine. Cut the potatoes into medium slices, no thicker than one centimeter. After that, cut each slice into sticks of equal size. Uniform cuts ensure the fries cook evenly and develop the perfect balance of tenderness inside and crispiness outside.

Once the potatoes are cut, place them into a large bowl of cold water. Let them soak for at least twenty minutes. This step removes excess starch from the surface of the potatoes. Too much starch causes fries to stick together and absorb too much oil, which makes them soggy instead of crisp. After soaking, remove the potatoes from the water and dry them completely using a clean cloth or paper towels. Any remaining moisture can cause oil splatter and prevents proper browning.

Next, pour a generous amount of oil into a large pan. The oil should be deep enough to fully cover the potato sticks during frying. Heat the oil over medium high heat until it is hot but not smoking. Carefully add the potato sticks in small batches. Do not overcrowd the pan, as this lowers the oil temperature and results in soft fries.

Let the potatoes cook for about five minutes, until they develop a light golden color. If you like, add a few whole garlic cloves to the oil. The garlic gently perfumes the fries and adds extra flavor without overpowering them. Once the fries reach their first stage of cooking, remove them from the pan and place them on paper towels to drain excess oil. Allow them to cool completely for several minutes.

This cooling step is key to achieving restaurant quality fries. After they cool, return them to the very hot oil for a second fry. This final cooking stage only takes a few minutes, but it creates the signature crisp crust while keeping the inside soft and fluffy. Watch them carefully and remove them as soon as they reach a deep golden color. Do not let them burn.

Once finished, place the fries back on paper towels to absorb any remaining oil. Season immediately with salt or your favorite spices. The result will be fries that are perfectly tender on the inside and wonderfully crispy on the outside.

What Oil Is Best for Crispy Fries?

Peanut oil or any light vegetable oil works best for homemade fries. These oils have a high smoke point, meaning they can reach high temperatures without burning. This allows the fries to cook evenly and develop a crisp crust. Peanut oil is often preferred over olive oil for frying because olive oil has a lower smoke point and can burn more easily.

Why Add Vinegar to Fries?

If you want crispy fries without using a deep fryer, ingredient quality is crucial. Choose potatoes that mature later in the season. These varieties contain less water, starch, and sugar, which helps them fry better and prevents excessive browning.

A simple secret ingredient improves the texture even more: vinegar. Adding a small amount of vinegar to the soaking water slows the breakdown of pectin inside the potatoes. Pectin helps maintain the potato structure during cooking. It also supports digestion, promotes fullness, and regulates fat absorption. This small addition makes a noticeable difference in both texture and flavor, giving you fries that are crisp, light, and satisfying every time.