French fries are one of the world’s most loved comfort foods, enjoyed for their irresistible combination of a crispy exterior and a soft, fluffy center. Made from simple ingredients—potatoes, oil, and salt—these golden sticks have crossed cultural boundaries to become a staple in homes, cafés, and fast-food outlets alike. Whether served as a snack, a side dish, or loaded with toppings and seasonings, French fries perfectly balance simplicity and indulgence, making them a timeless favorite for people of all ages.

Ingredients

4 large potatoes (Russet or any starchy variety works best)

Water (for soaking & boiling)

1–2 tbsp vinegar (optional, for extra crispiness)

Salt, to taste

Oil for deep frying (sunflower, vegetable, or peanut oil)

Step-by-Step Method

# Choose & Cut the Potatoes

Wash and peel the potatoes (peeling is optional).

Cut them into even sticks, about ¼ inch thick.

Uniform size ensures even cooking.

# Soak the Potatoes (Very Important)

Place the cut potatoes in a large bowl of cold water.

Soak for 30 minutes to 1 hour.

This removes excess starch and prevents soggy fries.

Rinse once or twice until the water runs clear.

# Parboil for Soft Inside

Bring a pot of water to a boil.

Add 1–2 tbsp vinegar (this helps fries hold shape).

Add soaked potatoes and boil for 5–7 minutes until just tender (not mushy).

Drain immediately and let them cool completely.

Tip: Spread them on a kitchen towel or tray to air-dry.

# First Fry (Low Temperature)

Heat oil to 140–150°C (285–300°F).

Fry potatoes in small batches for 5–6 minutes.

They should cook through but remain pale.

Remove and drain on paper towels.

At this stage, you can freeze them for 30 minutes to 1 hour for even better results.

# Second Fry (High Temperature)

Heat oil to 180–190°C (355–375°F).

Fry the potatoes again in batches for 2–3 minutes until golden and crispy.

Remove and drain excess oil.

# Season & Serve

Sprinkle salt immediately while hot.

Toss gently to coat evenly.