Crispy Homemade French Fries

This next potato recipe, Crispy Homemade French Fries,  is number 2 on the list of the potato recipes that I plan to do with the 10 lb of Idaho potatoes that I got a few days ago. I like French fries but I prefer them crunchy.

I tried making homemade French fries from scratch before but it doesn’t give me the crunchiness that I am looking for. There are also other recipes that make use of cornstarch to help make the fries crispy – but I’m all good with the natural potato starch in the potatoes that I’ll be frying. Good thing that someone shared to me her secret on how to make crispy homemade French fries a few years back and I’ve been following that style ever since.

Homemade Crispy French Fries

The technique is called “double frying”; sliced potatoes need to be fried until the texture becomes a little crispy then re-fried until it becomes crispier.

Try this Crispy Homemade French Fries Recipe for yourself and let me know what you think.

Crispy Homemade French Fries
Prep time
Cook time
Total time
Serves: 6
  • 7 pieces baking potatoes
  • A dash of salt
  • 4 cups cooking oil
  1. Peel the potatoes. Use a vegetable peeler to save time.
  2. Slice the potatoes into long thin pieces.
  3. Soak the potatoes in ice water for 30 minutes.
  4. Drain the water and dry the potatoes using a paper towel.
  5. Deep fry the potatoes for 10 minutes or until the color turns light brown. Do not put too many potatoes in a batch as it will take more time for it to be cooked.
  6. Remove the potatoes from the deep fryer or cooking pot and allow to cool for 5 minutes.
  7. Put the fried potatoes back in the fryer and fry for another 3 minutes.
  8. Remove the fried potatoes and transfer to a plate with paper towels. Sprinkle some salt to taste.
  9. Serve. Share and enjoy!
Nutrition Information
Serving size: 6



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  1. This sounds right to me. I worked in a restaurant many, many, years ago when I was young and your double fry recipe struck a cord with me, Vanjo. The double fry method is still used today except the frys are frozen after the 1st fry so they can be fried the second time for a mere 3-5 minutes. Not only does the cold water soak crisp the fries but the much colder air of a freezer will dry the fries even more making the fries crisp and yummy. Thanks for jogging my memory!! I have french fries soaking in cold water at this very moment. Can hardly wait to munch on a few hot, crisp, salty fries.

  2. PRACHI says:


  3. Hello to you all, from Belgium, where fries are the national dish…

    I’m probably going to try your recipe. I’m curious, as a cook, and your fries look real good.
    Then, if I may, I’d like to share with you the belgian secret of the perfect fries.

    First, you have to get potatoes with enough starch in them, the one you’d use for mash.
    Then you peel them and put them in water, to wash them. You won’t wash them after that, because you’d remove too much of the starch.

    You pick them from the sink one by one, cut them in slices, then in sticks and put them on a towel.

    When you’ve got about two handfulls of fries, you dry them in the towel and go for the frying BUT…

    Here’s the secret: you should always cook the fries TWICE.

    First you “cook” them for five to seven minutes at 135° centigrade. They should be cooked, soft to the heart, but not coloured in any way.

    You let them rest for a few minutes (or a few hours if you want to make it in advance), then you fry them at the last minute, at 180° centigrade for about two minutes. That’s when they get really golden and crispy.

    Believe me, there’s a fritkot (fries snack) on every corner over here, and we always say that only the french would fry the french fries only once (no offense)…

    NB: some french cooks do blanch the fries in boiling water for a few minutes beforehand. Never tried that, sounds terrible to a belgian, but it might be worth a try.

    Bye and thank you for sharing.

  4. wow,.. i’m gonna do it as in right now thanks for blogging this now i don’t need to go to jollibee anymore thanks!

  5. wow wonderfull i am on my to the kitchen now this looks good

  6. jun alejo says:

    Im sure my kids would love this Homemade French Fries..thanks for sharing Chef Vanjo..GOD BLESS.

  7. MitzLi says:

    I’ve been a fan of your site since I discovered it last Dec. every visit is a delight! thank u for sharing!…will definitely try this new technique kuya! Bless You!

  8. Julirose says:

    so thats how they do it! wow! tnx for sharing now I know how to make my potatoes crunchier the next time I try to make some fries ^_^

  9. Claire Ramirez says:

    huhu,, masisira diet ko..!
    but this is really easy.. can’t wait to try it!!

  10. Candice Little says:

    “Oh Damn”, That’s an easy one! I’m thinking homemade “Beach Potatoes” with my “Goody Goody”, “The World’s Greatest Cheese Burger”, from “Key West Kutchie’s Kutcharitaville Cafe”. I know Kutchie Pelaez, I worked for him at his World Famous Restaurant back in the 1990’s. What a blast that was! They make everything fresh from all natural ingredients from scratch. And don’t forget their “World’s Famous Great Key Lime Pies”. We got-in truck loads of fresh russet potatoes every week. They only use pure soybean oil to fry the awesome Beach Potatoes, never trans-fats like all the other places use! Kutch cuts all his steaks himself, he grinds all the beef right there on-site. That’s why he can sell those cheese burgers anyway anyone wants them cooked. I like mine med. rare with onion and lettuce and tomatoes, on a butter toasted bun, a big stack of Beach Potatoes and a Cold Corona Beer or a frozen Kutcharitaville will make me Cheer! A Great Place to work with the Best Staff on the Face of The Earth!
    Kutchie Pelaez “The First and The Last Name” when it comes to Cheese Burgers. And The Guy Who “Wrote the Book on Key Lime Pie”. Kutchie’s Kutcharitaville Cafe, World Class, The Best of the Best!!!

    Ain’t Life Great!!!…………………Candice Little…Memphis Tn

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  12. hellokitty says:

    pano po kung i o-oven instead of frying it, kc dba po mas lesser ang fat if not fried? pano po un? fry first, din oven pls. answer po :) tnx a million :]] <3

  13. lveeee says:

    I will try this technique ty!

  14. WOW!!! I never knew why you have to place the potato in the ice cold water. Now I do :-)
    This looks yummy :-)

    • drinox says:

      i’ve learned that when you use ice cold water to soak your potatoes, your fries will not absurb that much oil thereby it will make it more easier to become crunchy and healthier.

      same thing when i cook tempura, we use cold water to mix with the flour and egg before frying.

      hope this helps.

      • Kelvin says:

        You have a point but for me using ice water can help in the chruncyness of the fries because of changing it’s temperature from cold to hot

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