Crispy Homemade French Fries

Master the art of perfectly crispy, golden-brown French fries with this foolproof recipe. From the brine to the double-fry method, every step ensures fries that are fluffy on the inside and irresistibly crispy on the outside. A little patience goes a long way, but the results are well worth it!

Ingredients

For the Brine:

• 8 cups cold water

• 1/2 cup corn syrup (or substitute 1/3 cup sugar)

• 3 tablespoons salt

• 1 teaspoon white vinegar

For the Fries:

• 6 large Russet potatoes (about 4.5 pounds)

• 1 quart vegetable oil

• 1/2 cup vegetable shortening

• Salt, for seasoning

  
  

Instructions

1. Prepare the Brine

In a large bowl, combine the brine ingredients (water, corn syrup, salt, and vinegar) and stir until dissolved. Set aside.

2. Prep the Potatoes

• Peel and rinse the potatoes.

• Slice them into strings just under 1/2 inch thick. A French fry cutter makes this step much easier.

• Submerge the potato slices in the cold brine as you cut them. Ensure all pieces are completely covered—add more water if needed.

3. Chill the Potatoes

Cover the bowl and place it in the refrigerator for at least 2 hours or overnight.

4. Rinse and Dry

Drain the potatoes and rinse them twice with cold water to remove excess starch. Pat them completely dry using a clean towel or paper towels.

5. First Fry

• Preheat oil to 300°F in a large pot or Dutch oven. (Use an oil thermometer for accuracy.)

• Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place them on paper towels. They’ll be soft at this stage—that’s a good thing!

6. Second Fry

• Add the vegetable shortening to the oil and increase the heat to 400°F.

• Fry the potatoes in batches again until they’re golden brown and crispy, about 3–5 minutes.

7. Season and Serve

• Remove the fries from the oil and place them on fresh paper towels.

• Season generously with salt while they’re still hot. Serve immediately with your favorite dipping sauces!