French fries have earned their global comfort food status for good reason—they're crisp, golden, salty, and deeply satisfying. But great fries don't have to come from a restaurant.

With just a few ingredients and a little technique, you can make the kind that crunch when you bite and stay fluffy in the middle. This guide helps Lykkers master their own batch at home, step-by-step and stress-free.

Part 1: How to Make Crispy French Fries

You'll soak, dry, and double-cook your way to fries that rival your favorite diner.

The Ingredients You'll Need

(Serves 3–4)

Russet potatoes – 900g

Cold water – enough to soak

Salt – 1 tsp (for seasoning, more for soaking)

Neutral oil (like sunflower or avocado) – enough for deep or shallow frying

Optional: garlic powder, paprika, dried herbs for seasoning

Fresh parsley – chopped, for garnish (optional)

Step-by-Step Process

Step 1: Peel and Cut

Start by peeling your potatoes (or leave the skin on for rustic fries). Then you cut them into even sticks—about 1 cm thick works great for crisp edges and soft centers.

Step 2: Soak the Potatoes

Place your cut fries into a large bowl of cold water. You sprinkle in a bit of salt and let them soak for at least 30 minutes, or up to a few hours. This step pulls out excess starch and helps you get a better crisp.

Step 3: Dry Thoroughly

After soaking, you drain and pat the fries dry with a clean towel. The drier, the better—moisture leads to sogginess.

Step 4: First Fry (Low and Slow)

Heat oil in a deep pan to about 150°C (300°F). You gently lower a handful of fries in at a time—don't crowd the pan—and cook them for 4–5 minutes until they're soft and pale, not browned. Then lift them out with a slotted spoon and let them rest on a paper-lined tray.

Step 5: Second Fry (Crisp and Golden)

Now you raise the oil temp to 190°C (375°F). Add the par-cooked fries in batches again, and this time fry for another 3–4 minutes. You'll see them turn golden and crisp. Drain and transfer to fresh paper towels.

Step 6: Season While Hot

Sprinkle your fries with salt while they're still hot. You can also toss them in garlic powder, smoked paprika, or herbs if you want extra flavor.

Part 2: Fry Tips, Serving Ideas, and Variations

Why Double Frying Matters

The first fry softens the interior, while the second creates a crisp exterior. Skipping this step can lead to fries that are either too hard or too limp.

Try Oven or Air Fryer Methods

If frying isn't your thing, no problem. Toss your dried and oiled fries onto a baking sheet and roast at 220°C (425°F) for about 30 minutes, flipping halfway. For air fryers, cook in batches at 200°C (390°F) for about 18–20 minutes. You still get crunch without the oil.

Dipping Sauce Pairings

Ketchup is classic, but you can mix things up with garlic aioli, tahini-lemon sauce, or even hummus. Want heat? Stir sriracha into your mayo. Want tang? A little mustard in a yogurt dip hits the spot.

Serving Suggestions

Fries go well with nearly everything. Serve them with burgers, sandwiches, or big salad bowls for contrast. Or pile them high with roasted veggies and drizzle of your favorite sauce for a creative snack platter.

Leftover Tip

Reheat leftovers in the oven or air fryer to bring back that crisp. Skip the microwave—it just makes them soft.

French fries are more than a side—they're a satisfying experience when made with care. By soaking, drying, and double-cooking, you turn simple potatoes into something golden, crunchy, and unforgettable.

So Lykkers, grab your spuds, heat up your oil, and get ready for the kind of crispy perfection that never lasts long on the plate. Whether classic, seasoned, or creatively topped, homemade fries are always worth the few extra steps.