Let’s go old-school diner style here — crispy on the outside, fluffy inside, made from real potatoes, no shortcuts.
🥔 Classic Old-School French Fries
Serves: 4
Time: 1 hour (includes soaking time)
Ingredients
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4 large russet potatoes (the starchiest kind — perfect for fries)
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Vegetable oil or peanut oil (for frying)
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Salt (kosher or sea salt, to taste)
Instructions
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Prep the potatoes
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Peel potatoes (optional — leave skins on for a rustic style).
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Cut into ¼-inch thick sticks. Try to keep them uniform so they cook evenly.
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Soak
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Place the cut fries in a large bowl of cold water.
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Soak for at least 30 minutes (or up to 2 hours).
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This removes excess starch so they crisp up better.
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Dry completely
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Drain and pat potatoes very dry with paper towels.
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Moisture is the enemy of crisp fries.
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First fry (the “blanch”)
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Heat oil in a deep pot or fryer to 325°F (160°C).
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Fry potatoes in batches for about 3–4 minutes, until soft but not brown.
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Remove and drain on paper towels. Let cool 10–15 minutes.
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Second fry (for crispness)
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Increase oil temperature to 375°F (190°C).
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Fry the cooled potatoes again for 2–3 minutes, until golden and crispy.
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Drain again on paper towels and immediately sprinkle with salt.
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Serve hot!
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Classic condiments: ketchup, malt vinegar, or even a little mayonnaise if you want a European twist.
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Tips & Variations
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For extra crispiness: After soaking, rinse twice and dry thoroughly.
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Old diner flavor: Fry in a mix of beef tallow and oil (like the 1950s McDonald’s method).
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Seasoning options: Garlic salt, smoked paprika, or fresh herbs tossed in right before serving.
Would you like me to give you the thick-cut steak fry version next — or the fast-food–style shoestring fries?
