Hand Cut French Fries
Hand cut french fries made from fresh russet potatoes using a traditional double-fry method for reliable results. These homemade fries have a crisp exterior, tender interior, and clean potato flavor, making them a classic from-scratch side dish for sandwiches and everyday meals.
Servings 6 servings
Ingredients
- 2 1/2 pounds medium-size russet potatoes
- 1 1/2 cups vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
Instructions
- Rinse potatoes under cool water and scrub skins thoroughly; trim blemishes and cut into uniform ½-inch thick sticks for even cooking.
- Place cut potatoes in a large bowl and cover completely with cold water; soak at least 1 hour or refrigerate overnight to remove excess surface starch.
- Drain potatoes completely and pat very dry with clean kitchen towels to prevent splattering and temperature drop during frying.
- Heat oil in a 10-inch cast iron skillet to 300°F (150°C), using a thermometer to maintain steady temperature.
- Fry potatoes in 3 batches for 5–7 minutes per batch, until tender and pale but not browned; allow oil to return to 300°F (150°C) between batches.
- Remove fries with a slotted spoon and place in a single layer on a wire rack set over a baking sheet; let rest while increasing oil temperature.
- Increase oil temperature to 400°F (205°C) and fry in 3 batches for 2–4 minutes per batch, until golden brown and crisp; avoid overcrowding for proper circulation.
- Transfer fries back to the wire rack and season at once with salt, pepper, and granulated garlic while hot for even adherence.
- Serve immediately for best texture, plain or with a preferred dipping sauce.
Notes
- Cut evenly: Keep fries close to ½-inch thickness so they cook at the same rate and finish properly during the second fry.
- Soak up to overnight: A longer soak in the refrigerator improves consistency and helps remove additional starch before frying.
- Fry in true batches: Overcrowding lowers oil temperature quickly and affects final texture, so keep batches manageable.
- Skim oil between rounds: Remove loose fragments from the skillet to prevent darkening during the second fry.
- Serve immediately: Hand cut french fries are best enjoyed fresh, as holding them for extended periods will reduce exterior texture.
