Extra Crispy Fries (Homemade)
These extra crispy fries (homemade) are hands down THE BEST FRIES I’VE EVER MADE. And I’ve made a lot over the years. One problem I was always running into is that the fries would be crisp within the first five minutes of them coming out of the fryer, only to get soggy and limp minutes later.
These extra crispy homemade French fries have everything I want in a fry: a golden, crunchy exterior and a soft, fluffy potato center. Now, before you look at these instructions and think there are too many steps, hear me out. Yes, these fries take a little more effort than simply cutting up potatoes and throwing them into hot oil. But every step has a purpose, and the results are absolutely worth it.
These Homemade Fries Are Only 1 WW Point Per Serving!
Yes, you read that right. These extra crispy fries are only 1 WW point per serving. The secret is frying at the right temperature. When the oil is properly heated, the outside of the fries quickly forms a crispy crust, which helps limit how much oil is absorbed. That doesn’t mean the absorb zero oil, but you might be surprised how little oil is needed to get that perfect crunch.
For my WW calculation, I could 1 teaspoon of oil per serving when deep frying, which is 1 WW point. Since potatoes are a ZeroPoint food on my plan, that’s all I count. However, if you are on the diabetes plan, you’ll need to calculate additional points for the potatoes.
The Secret to Extra Crispy French Fries
The secret to getting restaurant quality French fries at home is a combination of soaking, simmering, and double frying. Each step helps create the perfect contrast between crispy on the outside and fluffy on the inside.
Step 1: Soak the Potatoes in Ice Water
After cutting your potatoes into fries, place them in a large bowl of ice water for 20 minutes. This helps remove excess surface starch, which prevents the fries from sticking together and helps them crisp up when frying. After soaking, drain the potatoes.
Step 2: Simmer the Potatoes with Vinegar
Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of vinegar and carefully add the cut potatoes. Reduce the heat to a gentle simmer and cook until the potatoes are beginning to soften, but still hold their shape – about 6 minutes.
Why the vinegar? The acidity helps strengthen the pectin in the potatoes, allowing them to hold their structure during simmering instead of falling apart. This means you can get a tender interior without ending up with broken, mushy fries. Carefully remove the potatoes and place them on a clean towel or wire rack.
Step 3: The First Fry at 300°F
Heat your frying oil to 300°F. Working in batches so you don’t overcrowd your fryer, carefully add the potatoes and fry for 6 minutes. The goal of the first fry isn’t to brown the potatoes. Instead, you’re cooking the inside of the fries and just beginning to develop that exterior crust.
Remove the fries from the oil and place them on a wire rack to drain and slightly cool.
Step 4: The Final Fry at 375°F
Increase the oil temperature to 375°F. Once the oil reaches temperature, carefully return the fries to the fryer (in batches if needed) and cook until golden brown and extra crispy, about 6 minutes, depending on the thickness of your fries. Remove from the fryer, allow excess oil to drain, and immediately season with salt while they are still hot.
Extra Crispy Fries (Homemade)
Make the ultimate extra crispy triple-cooked French fries! Golden and crunchy on the outside, fluffy on the inside, and easy to make at home.
Ingredients
- 14 ounces russet potato (1 large potato)
- water, for boiling
- 1 tablespoon white vinegar
- oil for frying
- salt
Instructions
Prepare the potato: Wash the potato. Cut off each end, then slice evenly length wise, then cut fries evenly into approximately 3/8 inch thick.
Simmer the fries. Bring a small pot of water to a gentle boil. Add the vinegar, and add the potatoes. Reduce heat and simmer and cook for 6 minutes, or until the potatoes are slightly tender but still hold their shape. Avoid overcooking at this stage.
Cool and dry. Carefully drain the potatoes and arrange them in a single layer on a wire rack. Allow to cool for 10 minutes while the deep fryer or dutch oven reaches 300 degrees.
First fry at 300F. Carefully lower the potatoes into the oil and fry for 6 minutes, until a light crust fomrs. The fries should remain pale with very little browing.
Cool again. Remove the fries from the oil and allow to cool 10 minutes.
Second fry at 375F. Increase the deep fryer to 375. Carefully add the cooled fries to the hot oil and fry for 2-4 minutes, or until deeply golden brown and crispy.
Season and serve: Remove the fries frmo the oil and immediately sprinkle with salt or your favorite seasonings. Serve hot.
Notes
Because I cook the fries at the right temperature, they fries are not greasy. However, I do add 1 WW point (or one teaspoon oil) to these fries, making each serving 1 WW point. Side note: these stay crispy until the last one is eaten! #winning
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 189Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 27mgCarbohydrates 42gFiber 5gSugar 2gProtein 5g
How to Meal Prep Homemade French Fries
This is probably my favorite part of the whole recipe! You can make these fries ahead of time through the first fry at 300°F, then let the fries cool completely on a wire rack. Once cooled, transfer them to an airtight container and refrigerate for up to 2 days. You can also lay the fries on a baking sheet, place in the freezer for an hour, then add them to a ziptop bag. You can go straight from the freezer to deep fryer, adding 2 additional minutes of cook time.
This method is especially helpful if you’re making burgers, sandwiches, or anything else where you want hot, crispy fries on the side without spending all that time in the kitchen.
Tips for Making Extra Crispy Fries
- Use russet potatoes. Their higher starch content makes them idea for crispy fries with fluffy centers.
- Cut the potatoes evenly. This helps all the fries cook at the same rate.
- Don’t skip the ice bath. Removing excess surface starch helps create a better final texture.
- Dry the potatoes thoroughly. Water and hot oil do not mix.
- Don’t overcrowd the fryer. Frying too many potatoes at once lowers the oil temperature and can result in greasy fries.
- Salt immediately. Seasoning after the fries are hot helps the salt stick.
What deep fryer do you have?
Chefman Stainless Steel Deep fryer. Here is the link for the 4.5 liter, but since I live alone, I chose the 3.2 quart which is perfect for a smaller family.
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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
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