Thin, crisp fries with a light golden shell and tender middle.
French fries are thin potato batons rinsed, dried and fried until crisp, light and golden, usually served hot with salt.
Make French fries when you want a fast, crisp potato side with a lighter bite than thick chips and enough crunch to stand up to burgers, sandwiches and grilled food.
burgers, steak, mussels, sandwiches, mayonnaise, ketchup and garlic sauce
Cut potatoes into 6–8 mm batons; keep them as even as possible so the tips do not burn before the centres cook.
Rinse until the water is less cloudy, then dry in a towel until the surfaces feel dry to the touch.
Fry in batches at 150°C for 4–5 minutes until flexible and cooked but still pale.
Spread on a rack for 10–20 minutes so steam leaves the centre and the surface firms.
Fry again at 175–180°C for 2–4 minutes until golden, light and crisp.
Drain briefly, salt while hot and serve immediately.
Cool leftovers quickly, store covered in the fridge for up to 3 days, and reheat until piping hot. Crisp potato dishes are best refreshed in an oven or air fryer rather than a microwave.
Prepare the potato cuts, sauce or first cook stage ahead where possible, then finish close to serving so the texture stays at its best.
Most potato dishes freeze acceptably but crisp or creamy textures are best fresh. Freeze only fully cooled portions and reheat from chilled or thawed until hot throughout.
Explore more guides in the same category.
Nutty, silky mashed potatoes made with browned butter, warm dairy and floury potatoes for a deeper, restaurant-style side.
Northern Irish spring onion mash with milk, butter and a soft allium flavour.
Irish mashed potatoes folded with cabbage or kale, spring onions and butter.
Smooth, buttery mash built for gravy, pies, sausages and braised dishes.
Deeply crisp roast potatoes with fluffy centres, rough edges and the savoury richness of hot duck fat.
Classic restaurant potatoes browned, butter-basted and cooked in stock until tender.
Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Thinly sliced baked potatoes with fan-like crisp edges and soft centres.