Lately I have been loving homemade french fries. Simply because I know they are fresh since they are cooked in my own oil. We have all heard about places where they reuse oil so many times and cook in the same oil different things especially in fast food restaurants. Whether true or not, it still gives you that eerie feeling that you could be eating french fries on friday with oil that cooked fries last monday! I don't mean to alarm you, but, homemade is mostly better. I chose to double fry my potatoes so that I get crispy golden fries in the end. It also helps the potatoes not to absorb too much oil since the second fry gives the potatoes an extra hard coating. You can choose to boil the potatoes first before frying them, they'll be delicious.
INGREDIENTS1 kg Potatoes
3 Cups Vegetable Oil for Frying
METHOD
Slice the potatoes into thick or thin strips
Heat oil in heavy skillet, add in the french fries a bunch at a time
Let the fries start cooking undisturbed
Once the potatoes start to float, spread them apart so that they do not clump together
Let them continue to fry
Fry until the potatoes until lightly golden
This is the first fry, you only need them to slightly cook through
Remove the potatoes and place aside in a large bowl as you finish the batch
First potatoes fry done
Take the pre fried potatoes in a slotted spoon
Add the fries back into the preheated oil
Let potatoes fry on high heat
The fries turn golden yellow and crispy
Allow to fry further until the edges start to brown up a bit
Take the fries out with slotted spoon
Add to large serving bowl. When you add, they will have a hard sound which is what you are looking for
Second batch ready to be refried
Add the fries into heated oil
Fry until they are crispy and golden
I love love how golden yellow these fries are
Finish frying the potato batch
I couldn't resist dipping into the fries as I cooked
DOUBLE FRY HOMEMADE FRENCH FRIES
Prep time: 20 Minutes
Cook time: 15 Minutes
Total time: 35 Minutes
Yield: 3 Servings
Ingredients
- 1kg Potatoes
- 3 Cups Vegetable oil for frying
Cooking Directions
- Slice the potatoes into thick or thin strips. Heat oil in heavy skillet, add in the french fries a bunch at a time. Let the fries start cooking undisturbed
- Once the potatoes start to float, spread them apart so that they do not clump together. Let them continue to fry. Fry until the potatoes until lightly golden
- This is the first fry, you only need them to slightly cook through. Remove the potatoes and place aside in a large bowl as you finish the batch. First potatoes fry done
- Take the pre fried potatoes in a slotted spoon. Add the fries back into the preheated oil. Let potatoes fry on high heat. The fries turn golden yellow and crispy. Allow to fry further until the edges start to brown up a bit
- Take the fries out with slotted spoon. Add to large serving bowl. When you add, they will have a hard sound which is what you are looking for. Second batch ready to be refried. Add the fries into heated oil. Fry until they are crispy and golden
- Finish frying the potato batch
Double Fry Homemade French Fries – FAQs
1. Why double fry the fries?
Double frying ensures the perfect texture: the first fry cooks the potato through and forms a protective crust, while the second fry crisps the exterior to golden perfection.
2. What type of potatoes should I use?
Starchy potatoes like Russets (or Kenya's Shangi variety) are best — they’re fluffy inside and crisp up beautifully.
3. How long do you fry in each stage?
First fry: 4–6 minutes at 130–150°C (265–300°F)
Second fry: 2–3 minutes at 180–190°C (355–375°F), until golden and crisp.
4. Do I need to soak the potatoes before frying?
Yes, soaking sliced potatoes in cold water for 30 minutes to an hour removes excess starch, which helps prevent sticking and promotes crispiness.
5. Can I store and reheat double-fried fries?
Yes — store after the first fry. Freeze or refrigerate the blanched fries, then do the final crisping fry when ready to serve.
Nutrition Card – Approx. per 100g serving (about a handful)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 280–320 kcal | — | Depends on oil absorbed |
| Carbohydrates | 35–40 g | 12–14% | Primarily from potatoes |
| Protein | 3–4 g | 6–8% | Minimal, from potatoes |
| Fat | 15–18 g | 23–28% | From frying oil |
| Fiber | 2–3 g | 8–12% | If unpeeled, slightly higher |
| Sodium | Depends on seasoning | Add salt to taste |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Vegan | ✅ Yes | Use plant-based oils |
| Vegetarian | ✅ Yes | Fully plant-based |
| Gluten-Free | ✅ Yes | Ensure oil is not cross-contaminated |
| Nut-Free | ✅ Yes | Safe for nut allergies |
| Low-Carb/Keto | ❌ No | Potatoes are high in carbs |
Serving Tips:
Sprinkle with sea salt immediately after frying. Elevate with toppings like paprika, garlic powder, herbs, grated cheese, or drizzle with spicy aioli, vinegar, or homemade sauces.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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