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Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step helps remove excess starch, leading to crispier fries.

Drain the potatoes thoroughly. Spread them out in a single layer on several layers of paper towels or a clean kitchen towel. Pat them completely dry. This is a crucial step to prevent oil splattering and ensure crispiness.

Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until a deep-fry thermometer reads 300°F.

Working in batches to avoid overcrowding the pot, carefully add a portion of the dried potato sticks to the hot oil. Fry for 5 to 7 minutes, or until the fries are soft and slightly pale, but not yet browned. This is the first fry, or blanching stage.

Using a slotted spoon or spider, remove the blanched fries from the oil and transfer them to a wire rack set over a baking sheet to drain and cool completely. Repeat with the remaining potato batches. Allow the fries to cool for at least 15 minutes, or up to 30 minutes.

Increase the oil temperature to 375°F.

Once the oil reaches 375°F, return the cooled fries to the hot oil in batches. Fry for 3 to 5 minutes, or until they are golden brown and perfectly crispy. This is the second fry, which develops the crisp texture.

Remove the crispy fries from the oil and place them on a clean wire rack or a paper towel-lined plate to drain any excess oil. Immediately season generously with fine sea salt to taste.

Serve the classic crispy golden french fries hot and enjoy!


Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This step helps remove excess starch, leading to crispier fries.

Drain the potatoes thoroughly. Spread them out in a single layer on several layers of paper towels or a clean kitchen towel. Pat them completely dry. This is a crucial step to prevent oil splattering and ensure crispiness.

Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until a deep-fry thermometer reads 300°F.

Working in batches to avoid overcrowding the pot, carefully add a portion of the dried potato sticks to the hot oil. Fry for 5 to 7 minutes, or until the fries are soft and slightly pale, but not yet browned. This is the first fry, or blanching stage.

Using a slotted spoon or spider, remove the blanched fries from the oil and transfer them to a wire rack set over a baking sheet to drain and cool completely. Repeat with the remaining potato batches. Allow the fries to cool for at least 15 minutes, or up to 30 minutes.

Increase the oil temperature to 375°F.

Once the oil reaches 375°F, return the cooled fries to the hot oil in batches. Fry for 3 to 5 minutes, or until they are golden brown and perfectly crispy. This is the second fry, which develops the crisp texture.

Remove the crispy fries from the oil and place them on a clean wire rack or a paper towel-lined plate to drain any excess oil. Immediately season generously with fine sea salt to taste.

Serve the classic crispy golden french fries hot and enjoy!
