Make the Perfect French Fries: Baked or Fried

French fries are absolutely next-level comfort food and once you’ve mastered a few simple techniques, you’ll be guaranteed delicious and consistent fries at home every single time. There’s two ways you can make fries – fried or baked. I’ll show you both below!

Fried French Fries – 8 Simple Steps to Make Makes 8 Side Servings

Ingredients

  • 5 pounds russet or Yukon Gold Potatoes (8 to 10 large)
  • Canola oil for frying
  • Sea salt
  1. Wash and scrub the potatoes to remove any excess dirt
  2. Trick #1 for perfect fries – Pre-Soak: Cut the potatoes into ¼-inch-thick sticks and place them in a large bowl filled with cold water. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  3. Line a baking sheet with paper towel and set a wire rack on top
  4. In a large Dutch oven pot or a high-sided sauce pan, heat 3 inches of oil to 325oF (medium-high)
  5. Drain the potatoes and pat them dry with paper towels
  6. Working in batches, fry the potatoes for 5-6 minutes, turning them every minute or so.
    • The fries will be lightly colored at this point.
    • Transfer the partially cooked fries to the rack while you carry on frying the remaining batches.
  7. Trick #2 for perfect fries – Double-Fry: Increase the oil temperature to 375oF (high). Working in batches, cook the fries again for 2-4 minutes, until golden brown and crispy.
  8. Drain any excess grease on paper towels, toss with sea salt, and serve immediately.

Baked French Fries – Makes 8 Side Servings

Ingredients

  • 8-10 Yukon Gold Potatoes (I found these taste better than russets for baked, you can use russet potatoes if you prefer!)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt – plus additional to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon dill weed
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground pepper
  • Toppings (optional) – fresh parsley, chives, freshly grated parmesan cheese
  1. Preheat to 450 oF. Drizzle 1 ½ tablespoons of olive oil on a large baking sheet, brushing it as needed so that it nicely coats the pan.
  2. Clean the potatoes leaving skin on (you can peel them if you prefer) and slice them into ¼-inch-wide sticks or your desired size.
  3. Place the potatoes in a large bowl, then hot water over the top so that it at least covers the potatoes by at least 1 inch for 10 minutes.
  4. Drain the potatoes, then transfer them to a clean towel or paper towels and dry completely as you can, changing the towel or paper towels as needed.  
  5. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with 1 ½ tablespoons olive oil and sprinkle with salt, garlic powder, dill weed, onion powder, and pepper. Toss to cost, making sure the spices and oil are well distributed.
  6. Spread potatoes into a single layer on the prepared baking sheet
  7. Roast in the lower third of the oven for 20 minutes, until turning golden underneath.
  8. Remove the fries from the oven and, with a large, firm spatula, flip them in large sections as best you can (no need to flip every single one)
  9. Place the pan back in the oven and continue baking for another 10 minutes. While the fries are hot, sprinkle any desired toppings and a bit more salt to taste. Enjoy!

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