Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) russet potatoes
- 1 qt (946 ml) cold water + 1 tbsp kosher salt (for soaking)
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground white pepper (or black pepper)
- 1 tbsp cornstarch
- 4 cups (946 ml) neutral frying oil (peanut, canola, or vegetable)
- 3/4 tsp fine salt, plus more to taste (for finishing)
Do This
- 1) Cut potatoes into thin 1/4-inch (6 mm) fries; soak in salted water 30 minutes, then drain and dry very well.
- 2) Heat oil to 325°F (163°C); fry in batches 4–5 minutes until pale and tender, not browned.
- 3) Drain on a rack; cool 10 minutes (or chill 20 minutes for extra crisp).
- 4) Mix paprika, garlic, onion, pepper, and cornstarch; toss cooled fries lightly in the blend.
- 5) Raise oil to 375°F (190°C); fry again 2–3 minutes until bronzed and crunchy.
- 6) Drain well; immediately sprinkle with fine salt while hot and toss.
- 7) Serve right away for maximum crunch.
Why You’ll Love This Recipe
- That signature savory, lightly smoky paprika-garlic-onion flavor without needing anything fancy.
- Double-frying delivers a crisp, bronzed exterior with a fluffy center (the real fast-food trick).
- Cornstarch helps the seasoning cling and adds an extra crunch factor.
- Clear temperatures and timing make it reliable, even if you don’t fry often.
Grocery List
- Produce: Russet potatoes
- Dairy: None
- Pantry: Sweet paprika, garlic powder, onion powder, ground white pepper (or black pepper), cornstarch, kosher salt, fine salt, neutral frying oil (peanut/canola/vegetable)
Full Ingredients
For the fries
- 2 lb (907 g) russet potatoes (about 2 large)
- 1 qt (946 ml) cold water (for soaking)
- 1 tbsp (15 g) kosher salt (for soaking)
- 4 cups (946 ml) neutral frying oil (peanut, canola, or vegetable), plus more if needed for your pot size
Seasoning blend (paprika–garlic–onion)
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground white pepper (or ground black pepper)
- 1 tbsp (8 g) cornstarch
To finish
- 3/4 tsp fine salt, plus more to taste (salt them while hot)
Step-by-Step Instructions
Step 1: Cut the potatoes into thin fries
Scrub and peel the potatoes (peeling is optional, but it makes the look closer to the classic). Slice into planks about 1/4-inch (6 mm) thick, then cut into fries the same thickness. Try to keep them even so they cook at the same speed.
Step 2: Soak to remove surface starch
In a large bowl, stir together 1 qt (946 ml) cold water and 1 tbsp kosher salt. Add the cut potatoes and soak for 30 minutes at room temperature.
This step helps the fries cook up less gummy and more crisp, and the salty soak lightly seasons the potato interior.
Step 3: Drain and dry extremely well
Drain the potatoes and rinse briefly under cold water. Spread the fries on a clean kitchen towel (or layers of paper towels) and pat dry thoroughly. Let them air-dry for 5 minutes if you can.
Important: Moisture is the enemy of crisp fries and can cause oil splatter. Drying well is one of the biggest difference-makers.
Step 4: First fry (blanch) at 325°F (163°C)
Set a wire rack over a sheet pan for draining. In a heavy pot or Dutch oven, heat oil to 325°F (163°C) (use a thermometer for accuracy).
Fry the potatoes in 2–3 batches (don’t crowd the pot) for 4–5 minutes per batch, stirring gently once or twice. You’re looking for fries that are softened and pale with little to no browning.
Transfer to the rack to drain.
Step 5: Cool the fries to set the structure
Let the par-fried fries cool on the rack for 10 minutes. For even better crunch, chill them in the refrigerator for 20 minutes (uncovered) after that initial cooling. Cooling helps the exterior dry out so the second fry gets audibly crisp.
Step 6: Toss with the paprika–garlic–onion seasoning + cornstarch
In a large bowl, whisk together:
2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp white pepper, and 1 tbsp cornstarch.
Add the cooled fries and toss until lightly and evenly coated. The coating should look like a thin, dusty layer, not a wet batter.
Step 7: Second fry at 375°F (190°C) until bronzed and crunchy
Increase the oil temperature to 375°F (190°C). Fry the coated fries in batches for 2–3 minutes, stirring gently, until they’re bronzed, crisp, and deeply fragrant.
Drain on the rack for about 30 seconds (just long enough for excess oil to drip), then move to a bowl or serving tray.
Step 8: Salt while hot and serve immediately
While the fries are still piping hot, sprinkle with 3/4 tsp fine salt (or to taste) and toss well. Serving them right away gives you the closest “fresh-from-the-fryer” crunch.
Pro Tips
- Use a thermometer: 325°F (163°C) for the first fry cooks the inside; 375°F (190°C) crisps the outside. Guessing usually leads to soggy or overly dark fries.
- Don’t skip drying: Thoroughly dried potatoes fry up crisper and safer (less splatter).
- Coat after the first fry: Spices can scorch if they sit in hot oil too long. Tossing after the blanch keeps the paprika-garlic flavor bright instead of bitter.
- Keep batches small: Overcrowding drops the oil temperature and makes fries greasy.
- Rack, not paper, for draining: A rack prevents steam from softening the crust.
Variations
- Extra “fast-food” vibe: Add 1/4 tsp MSG to the seasoning blend (and reduce finishing salt slightly to taste).
- Spicy fries: Add 1/4–1/2 tsp cayenne pepper to the seasoning blend.
- Oven/air-fryer adaptation (less authentic but still tasty): After soaking and drying, toss raw fries with 2 tbsp neutral oil plus the seasoning blend (including cornstarch). Bake at 450°F (232°C) for 20–25 minutes, flipping halfway, or air-fry at 400°F (204°C) for 14–18 minutes, shaking halfway. Salt right after cooking.
Storage & Make-Ahead
Best fresh: These are at their peak within 10–15 minutes of frying.
Make-ahead option (recommended): Do the first fry up to 24 hours ahead. Cool completely, then refrigerate in an uncovered bowl or on a tray (uncovered helps them dry). When ready to serve, toss with the seasoning + cornstarch and do the second fry at 375°F (190°C).
Leftovers: Store cooled fries airtight in the refrigerator for up to 3 days. Re-crisp in an air fryer at 400°F (204°C) for 4–6 minutes or in a hot oven at 450°F (232°C) for 6–10 minutes. Salt again lightly after reheating if needed.
Nutrition (per serving)
Approximate, assuming 4 servings and moderate oil absorption: 320 calories, 5 g protein, 46 g carbohydrates, 14 g fat, 2 g saturated fat, 4 g fiber, 650 mg sodium.
