French Fries Recipe

Ingredients

• 6Russet potatoes, washed
• 950 ml (4 cups)canola oil
• to tastesalt

Instructions

1. 1

   Cut the potatoes

   Slice each potato lengthwise into 5 slices, then cut the slices into strips about 6 mm (¼ inch) thick. Put the strips in a deep pot or kettle, pour the oil over them and gently jiggle the pot from side to side so the oil settles around the potatoes. Bring to a boil over high heat.

2. 2

   Cook and season

   Once the oil is boiling, leave the fries undisturbed and keep the heat unchanged for 15 minutes. When they are lightly golden, lift them out with a slotted spoon and place them on paper towels to drain. Sprinkle generously with salt while hot and serve.

What are French fries?

French fries are cut potatoes cooked in hot oil, a familiar side in American diners and fast-food restaurants. This home version uses Russets and skips the usual soaking step.

Russets are starchy potatoes that are well suited to frying. Starting the cut potatoes in the oil and letting it come to a boil is the defining feature of this method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 3g protein, 29g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while the canola oil accounts for most of the fat and energy; the fries contribute only a little protein. Pair a serving with a protein-rich main and vegetables or salad for a more balanced plate.

Why start in cold oil?

Starting the potatoes in the oil means they heat as the oil comes to a boil, rather than being dropped into already-hot oil. The recipe relies on leaving them alone once boiling begins, so resist stirring or adjusting the heat during the 15-minute cook.

Cut for even cooking

Even strips: Cut the potatoes into strips about 6 mm thick so they cook at a similar rate. Keep the pieces as consistent as you can, especially where the potato narrows toward its ends.

No soaking: The recipe does not call for rinsing or soaking the cut potatoes. After cutting, transfer them straight to the deep pot before adding the oil.

Watch the colour

The recipe gives a visual cue rather than asking for a measured internal temperature: take the fries out when they are lightly golden. They should be handled carefully when lifting them from the hot oil, and the slotted spoon lets excess oil drain away.

Season while hot

Salt the fries as soon as they have been lifted onto the paper towels. The recipe calls for a generous sprinkle while they are still hot, which helps the seasoning cling before serving.

Serve them fresh

These fries are at their best shortly after cooking, while their edges are still crisp. Serve them alongside a sandwich or burger, or add a simple salad or vegetables to round out the plate.

Recipe notes & tips

• Use a deep, sturdy pot with plenty of headroom for the boiling oil.
• Cut the potatoes into similar-sized strips for more even cooking.
• Once the oil boils, do not stir or change the heat during the 15-minute cook.
• Lift the fries out with a slotted spoon rather than pouring the hot oil through a colander.
• Salt the fries as soon as they are drained and still hot.

Variations

• Peppery fries: Add freshly ground black pepper along with the salt.
• Garlic seasoning: Toss the hot fries with a little garlic powder and salt.
• Herb finish: Sprinkle chopped parsley over the fries just before serving.
• Spicy fries: Add a pinch of cayenne to the salt for a little heat.
• Dipping sauce: Serve with ketchup or another favourite sauce on the side.

Common mistakes to avoid

• Uneven strips: Pieces cook at different rates; aim for strips about 6 mm thick.
• Stirring during the boil: The method says to leave the fries alone; keep them undisturbed for 15 minutes.
• Changing the heat: Lowering or raising it interrupts the stated method; leave the setting unchanged once the oil boils.
• Waiting to season: Salt may not cling as well once the fries cool; season them while hot.
• Using a shallow pot: Boiling oil needs room; choose a deep pot and handle it with care.

How to store

Fries are best served fresh. If needed, refrigerate leftovers in a covered container for up to 3–4 days and reheat in an oven or air fryer until hot and crisp; they will be softer than freshly made fries.

Frequently asked questions