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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

French Fries

Serves 2 Time 30 minutes Ingredients 3 Steps 7
French Fries

French fries (or chips) are a well-known element of fast food.

Ingredients

  • Potatoes (those with a high dry matter content such as Russet or Maris Piper work best)
  • Cooking oil
  • Salt

Steps

  1. Peel potatoes. Cut into thin straw-like pieces.
  2. Wash well with water to remove excess starch.
  3. Simmer or parboil in saucepan of water about 15 min.
  4. Drain. Dry well.
  5. Deep fry in 175°C vegetable oil, lard or drippings 4–5 min until light golden and crisp.
  6. Remove from oil. Drain on plate with paper towels. Transfer to another plate if necessary.
  7. Add salt. Shake to salt evenly.

Notes from the original

  • You can vary the size of the potato slices. Thick wedge shapes are home-style fries or English-style chips, while thinly julienned potatoes make for shoestring potatoes. Cooking times will need to be adjusted accordingly.
  • Try adding other spices after cooking. Minced garlic is popular in California cuisine.
  • Instead of ketchup, serve with mayonnaise, gravy, barbecue sauce, or salt, hummus, and vinegar.
  • For poutine (a French-Canadian treat), toss cooked fries with cheese curds and smother with gravy.
  • Some cook the fries a single time in a generous amount of oil pre-heated to a temperature around 375 °F (190 °C) until they are golden and slightly crisp.
  • The method recommended by most cookbooks and used by many restaurants, is to cook them in two stages: first at around 350 °F (177 °C) until the fries are nearly cooked but limp and pale; after they have been removed from the oil and allowed to cool, they are briefly fried at a higher temperature of around 375 °F (190 °C) until golden and crisp.

Source. Adapted from “Cookbook:French Fries” by Wikibooks contributors, revision of 2025-07-13, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Pommes-1.jpg by Rainer Zenz, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.