Restaurant-Style Fries
These restaurant-style fries are the ultimate homemade version of your favorite fast-food side. They're golden, crunchy, and impossibly crisp. The secret? A foolproof four-step method: soak, parboil, double-fry, and freeze. Each step locks in that perfect fluffy-inside, crunchy-outside texture. They’re so good, you might never want to order fries out again.
Tasty Team
Total Time
6 hr 5 min
6 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 10 min
1 hr 10 min
Total Time
6 hr 5 min
6 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 10 min
1 hr 10 min
Ingredients
for 2 servings
- 3 large russet potatoes
- 3 cups water, plus more for cooking
- 2 cups ice cubes
- 2 teaspoons kosher salt, plus 1 teaspoon, divided, plus more to taste
- 2 tablespoons white vinegar
- 1 L avocado oil (1 L), for frying
Nutrition Info
- Calories 357
- Fat 0g
- Carbs 81g
- Fiber 7g
- Sugar 3g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Peel the potatoes. Using a chef's knife or a mandoline, slice the potatoes lengthwise into ¼-inch-thick planks, then cut those into ¼-inch-thick matchsticks.
- In a large bowl, combine the 3 cups water, ice, and 2 teaspoons of the salt. Add the potatoes, and let soak for 15 minutes. Drain and rinse well.
- Transfer the potatoes to a pot, and add enough water to cover them. Stir in the vinegar and remaining 1 teaspoon salt. Heat over high heat until the mixture comes to a boil, about 8 minutes, or until the potatoes are fork-tender but still slightly firm in the center. Drain and set aside on a wire rack to cool at room temperature until completely cooled, about 30 minutes.
- In a cast-iron pot, heat the oil over high heat to 330°F (165°C). Working in 4 batches, to avoid overcrowding, cook the potatoes in the hot oil for about 3 minutes, until light golden. Using a wire spider, remove the potatoes to a wire rack. Reserve the oil in the pot, and set it aside.
- Freeze the fried potatoes (still on the wire rack) until frozen solid, for at least 4 hours.
- Over high heat, heat the reserved oil in the pot to 375°F (190°C). Fry the potatoes in 4 batches until golden and crispy, about 5 minutes.
- Drain the fries on a wire rack. Sprinkle with salt to taste.
- Enjoy!
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