Homemade Crispy Fries

I didn’t grow up with frozen fries from a bag. At home, fries were always hand-cut, uneven, and a little unpredictable — some crisp and golden, others soft and tender in the middle. That’s what made them perfect.

This recipe is exactly that kind of homemade comfort. No fancy tools, no boiling, and definitely no machine-cut uniformity. Just real potatoes, chopped by hand and soaked in cold water before hitting the pan. The result? Fries that are deeply flavorful, full of character, and impossible to stop eating.

Whether you’re serving them alongside something or just eating them with a bit of mayo or mustard, these fries bring that warm, homemade feel that the store-bought version never could.

A hand dipping a golden homemade fry into creamy mayonnaise, with rustic fries and a honey mustard dip in the background.

Ingredients

• Starchy potatoes (like Russet or Agria), use as many as you need

• Cold water + ice (for soaking)

• Salt, to taste

• Neutral oil (sunflower, vegetable, or peanut oil), for frying

• Optional: garlic powder, smoked paprika, or dried herbs

Instructions

Peel the potatoes or leave the skin on if you prefer. Cut them into fries — thick, thin, rustic wedges… however you like. There’s no need to aim for perfection here.

Place the cut fries into a bowl of iced water and let them soak for at least 1 hour. This step draws out surface starch and makes them extra crisp when fried.

Drain and dry the fries completely with a clean kitchen towel. This step is essential for safety and crunch.

Heat oil in a deep pan to 180°C (350°F). Fry the potatoes in batches until golden and crisp. Don’t overcrowd the pan — give them space to breathe.

Lift out onto paper towels, sprinkle generously with salt, and serve immediately while hot and irresistible.

Optional: Dust with garlic powder, paprika, or dried herbs if you want to add a little extra flavor.

Freshly fried homemade fries being lifted from bubbling oil in a speckled black pan using a slotted spoon.