Homemade Fries

Homemade Fries are crispy, golden, and packed with real potato flavor. Whether I bake or fry them, these fries always turn out perfectly crunchy on the outside and soft on the inside. They’re my go-to side for burgers, sandwiches, or any casual meal that needs a salty, satisfying bite.

Why You’ll Love This Recipe

I love homemade fries because they’re fresher and tastier than anything from a frozen bag or drive-thru. I control the seasoning, cut them how I like, and serve them piping hot. Whether I’m making them for a weeknight dinner or a party snack, they never stick around for long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes

• Olive oil or vegetable oil

• Salt

• Optional seasonings: garlic powder, smoked paprika, black pepper, Cajun seasoning, Parmesan

Directions

1. I scrub the potatoes clean and cut them into thin sticks or wedges, depending on my mood.

2. I soak the cut fries in cold water for at least 30 minutes—this helps remove excess starch and makes them crispier.

3. I drain and dry the fries thoroughly with a clean towel.

4. I toss them in oil and any seasonings I like, then spread them out on a baking sheet in a single layer.

5. I bake at 425°F (220°C) for 25–30 minutes, flipping halfway through, until golden and crispy.

6. I sprinkle them with extra salt right out of the oven and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes (plus soaking)
Cook time: 30 minutes
Total time: About 45 minutes

Variations

• I cut them into wedges for a heartier bite, or shoestring for something thinner and crispier.

• I air fry them instead of baking—they come out extra crisp with less oil.

• I toss with Parmesan and herbs after baking for a fancy twist.

• I make sweet potato fries the same way, adjusting the bake time slightly.

storage/reheating

Fries are best fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I use the oven or air fryer—this helps bring back the crisp. I avoid microwaving, which makes them soft.

FAQs

Why soak the potatoes?

Soaking removes excess starch, which helps them crisp up better when baking or frying.

Can I skip the soaking?

Yes, but the fries won’t get quite as crispy. A quick 10-minute soak is better than nothing.

Do I need to peel the potatoes?

Not at all—I usually leave the skin on for texture and flavor.

Can I deep fry them?

Yes, I fry in batches at 350°F (175°C) for about 3–4 minutes per batch, until golden.

What dipping sauces go best?

I love classic ketchup, aioli, ranch, or spicy mayo. They also go great with cheese sauce or gravy.

Conclusion

Homemade Fries are simple, delicious, and always worth the effort. I love how crisp and flavorful they are straight from the oven, and how easy it is to season them to match any meal. Once I started making them from scratch, I never looked back.

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