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.

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.

New Here?

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.

Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!

Looking for more Weight Watchers inspiration?  Check out my Soup Category!