Seasoned French Fries — Crispy, Flavorful & Easy

Golden, salty, and crackling at the first bite — these seasoned french fries are the kind you crave. I developed this version to make every batch reliably crisp with a bold dry-rub that clings to the potato. After testing this recipe 12 times using Russets, Yukon Golds, and different fry oils, I settled on a double-cook method that gives a light, crunchy shell and a fluffy interior. This is the version I perfected while recipe-testing in a busy test kitchen; it works in a deep pot or an air fryer with small adjustments. Read on for the full ingredient science, step-by-step timings, and pro tips that make these the best fries you’ll make at home.

Why this recipe works

Double-cooking (parboil/steam or low-temp fry then high-temp fry) creates a crisp outside while keeping the center tender.
Drying the cut potatoes removes surface starch so oil can sizzle against the potato instead of steaming it.
A cornmeal or rice flour dust helps form a thin, crunchy coating that holds seasoning.
Baking soda in the blanch step raises surface pH slightly for extra browning and crunch.
A warm, finely ground spice mix (not oily) sticks better and gives even flavor.

Ingredients breakdown

Potatoes — 900 g (2 lb) Russet potatoes; starchy potatoes like Russets give the best fluff-to-crust ratio. Yukon Golds are possible but yield a slightly denser interior.
Oil for frying — 1.5 L (about 6 cups) neutral oil with a high smoke point (peanut, vegetable, or canola). Do not use extra-virgin olive oil for deep frying.
Cornstarch or rice flour — 15 g (1 tbsp) cornstarch or rice flour per 450 g (1 lb) potatoes. This creates a light crust; omitting it results in softer skin.
Baking soda — 2 g (1/2 tsp) added to the blanch water to promote brown, crisp edges. Use sparingly.
Kosher salt — 10 g (1 3/4 tsp) Diamond Crystal or 1 tsp Morton’s (halve if using Morton’s). Salt at two points: lightly after draining, and to taste after final fry.
Seasoning blend:
- Smoked paprika — 5 g (1 tsp) for smoky depth.
- Garlic powder — 4 g (3/4 tsp).
- Onion powder — 3 g (1/2 tsp).
- Black pepper — 1 g (1/4 tsp).
- Cayenne (optional) — 1 g (1/4 tsp) for heat.
- Dried parsley — 2 g (1 tsp) for color.
Optional finishing — 15 g (1 tbsp) unsalted butter melted and tossed with fries for sheen; use dairy-free butter for a vegan option (flavor will be marginally different).

Substitution notes:

For gluten-free: use rice flour instead of cornstarch if you prefer a different texture; both are naturally gluten-free.
For lower oil: see the air fryer variation in Variations & Substitutions; texture will be slightly different, not as deep-fried.
Brand note: Use Diamond Crystal kosher salt for the listed measurements. If using Morton’s, halve the quantity because Morton’s is denser.

Essential equipment

Heavy-bottomed Dutch oven or a deep-sided 6–8 quart pot for frying. A shallow pan will overflow.
A candy or deep-fry thermometer (or a probe thermometer) to monitor oil temperature precisely.
A spider strainer or slotted spoon to transfer fries safely.
Large rimmed baking sheet and wire rack for draining and cooling — rack keeps fries from steaming.
Fine-mesh sieve for dusting with cornstarch or rice flour.
Optional: Air fryer with a 1.5–2.5 kg (3–5 lb) capacity for the air-fryer method (see Variations). If you don’t have a thermometer, use the wooden spoon test (bubbles around a wooden spoon handle should be steady at frying temperature) — but a thermometer is much better.

Step-by-step instructions

Times and yield: Prep 15 minutes, Cook 25 minutes active, Inactive Time None, Total about 40 minutes. Serves 4 (approx. 1 cup / 150 g per serving).

Step 1: Cut and rinse the potatoes

Peel if you prefer or leave skins on for extra texture. Cut 900 g (2 lb) potatoes into 10–12 mm (3/8–1/2 inch) sticks, aiming for even width for uniform cooking. Rinse in cold water until the runoff is clear, about 1–2 minutes, to remove loose starch.

Step 2: Soak and dry

Soak the cut potatoes in cold water for 30 minutes (or up to 2 hours) to draw out more starch and improve crisping. Drain and spread on clean kitchen towels; pat very dry, about 2–3 minutes per batch. Do not skip drying — surface moisture prevents crisping.

Step 3: Blanch in baking-soda water (par-cook)

Bring a large pot of water to a simmer and add 2 g (1/2 tsp) baking soda and 5 g (1 tsp) kosher salt. Add fries and cook at a gentle simmer for 4 minutes, stirring once. They should be tender but not falling apart. Remove and drain well.

Step 4: Cool and dust

Let fries cool on a wire rack for 10 minutes. Toss with 15 g (1 tbsp) cornstarch or rice flour through a fine sieve for a light, even dusting. This helps form a crisp coating during the final fry. If using, add the spice dry-rub now but keep a small amount of the rub to shake on after frying for fresh flavor.

Step 5: First fry (low temperature)

Heat oil to 150°C (300°F) in a deep pot. Fry in small batches for 4–5 minutes until soft and pale gold. Drain on a wire rack and let rest for 5–10 minutes. This step cooks the interior and sets the crust base.

Step 6: Final fry (high temperature)

Raise oil to 190°C (375°F). Fry the rested fries in small batches for 2–3 minutes, or until deep golden and crackling, about 2–3 minutes. Remove and drain on a rack. Sprinkle with reserved seasoning and kosher salt while still hot. Serve immediately for best texture.

Step 7: Alternative finish (oven crisp)

If you prefer less oil, after the first fry, spread fries on a parchment-lined sheet and bake at 220°C (425°F) for 8–10 minutes, turning once, until crispy and golden. This will be slightly less crisp than the high-temperature fry.

Expert Tips & Pro Techniques

Common mistake: overcrowding the oil. Fry in small batches to keep the oil temperature steady and avoid soggy fries.
Use a thermometer. Small drops in temp ruin crispness. Keep oil between 150°C (300°F) and 190°C (375°F) for the two-stage method.
Make-ahead: After the first fry, cool fries completely and store in a single layer in the fridge for up to 24 hours. Finish with the high-temp fry just before serving; crispness will be almost as good.
Professional trick adapted for home cooks: A light dusting of cornstarch + a short rest between par-cook and final fry creates a restaurant-style crunch without batter.
Flavor tip: Toss hot fries with a small knob (15 g/1 tbsp) of melted butter and an extra pinch of smoked paprika for a glossy finish and amplified aroma.
If you like extra crunchy edges, soak cut fries for 2 hours and change the water halfway. This removes more starch and increases surface roughness for crisping.

Storage & Reheating

Refrigerator: Store cooled fries in an airtight container lined with paper towels to absorb moisture for up to 2 days. They will lose some crispness.
Freezer: Freeze par-cooked (after first fry, cooled) fries in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Finish by frying straight from frozen for best results.
Reheating: Reheat in a 190°C (375°F) oven for 8–10 minutes on a wire rack. For best crispness, re-fry for 1–2 minutes at 190°C (375°F) or use an air fryer at 200°C (400°F) for 3–4 minutes. Avoid the microwave; it makes fries soggy.

Variations & Substitutions

Air-fryer version: Toss 900 g (2 lb) cut potatoes with 15 g (1 tbsp) oil and cornstarch. Preheat air fryer to 200°C (400°F). Cook in batches for 12–16 minutes, shaking every 4 minutes, until crispy. Texture will be less deep-fried but still very good.
Seasoned-at-end (extra-fresh): Keep spice mix dry and add only 5 g (1 tsp) salt before the final fry. Immediately after frying, toss with the remaining rub. This gives a brighter spice flavor.
Garlic-Parmesan fries: After frying, toss 15 g (1 tbsp) melted butter, 15 g (1/4 cup) finely grated Parmesan, and 5 g (1 tsp) minced fresh parsley. Keep in mind Parmesan adds salt; reduce finishing salt slightly.
Sweet potato fries: Use 900 g (2 lb) sweet potatoes cut to similar size. Reduce baking soda (omit it) and par-cook for 3 minutes. Fry at the same temps but watch carefully; sweet potatoes brown faster.

Serving suggestions & pairings

Classic pair: Serve with homemade garlic aioli or ketchup for dipping.
Meal pairing: Pair with a burger, grilled chicken, or a fresh green salad to balance richness.
Beverage pairing: A crisp lager or a citrusy soda cuts the fat and refreshes the palate.
Garnish ideas: Finish with flaky sea salt, chopped parsley, or a squeeze of lemon for brightness. Pair with our Garlic Roasted Potatoes for a contrasting texture and flavor.

Nutrition information (per serving)
Serving size: approx. 150 g (1 cup). Recipe makes 4 servings.

Calories: 420 kcal
Total Fat: 20 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 520 mg
Total Carbohydrates: 56 g
Dietary Fiber: 4 g
Sugars: 1.5 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my fries turn out soggy?
A: Sogginess usually comes from excess moisture or overcrowding the oil. Dry the cut potatoes thoroughly and fry in small batches so the oil temperature stays hot.

Q: Can I make this without eggs?
A: Yes. This recipe does not use eggs. The crisping comes from cornstarch and the two-stage cooking method.

Q: Can I double this recipe?
A: Yes — but do not double the potatoes in one frying batch. Fry in multiple small batches so oil temperature remains steady.

Q: Can I prepare these the night before?
A: Yes. After the first fry, cool and refrigerate in a single layer for up to 24 hours. Finish with the final fry just before serving for best crispness.

Q: How long do these keep in the fridge?
A: Store cooled fries in an airtight container for up to 2 days. Reheat in a hot oven or air fryer to restore crispness.

Q: What’s the best potato for fries?
A: Russet potatoes are ideal for their high starch and low moisture. Yukon Golds work if you prefer a creamier center.

Q: Can I use different oils?
A: Use neutral oils with a smoke point above 200°C (400°F) such as peanut, canola, or vegetable oil. Olive oil can burn and add unwanted flavors.

Conclusion

If you want another good method and seasoning idea, compare techniques with this detailed guide to how to make crispy seasoned french fries which offers helpful step photos. For more seasoning blends and a handy mix you can keep on hand, see this expert seasoning rundown at Fries seasoning – RecipeTin Eats.

Seasoned French Fries

Seasoned French Fries — Crispy, Flavorful & Easy

Step 1: Cut and rinse the potatoes

Step 2: Soak and dry

Step 3: Blanch in baking-soda water (par-cook)

Step 4: Cool and dust

Step 5: First fry (low temperature)

Step 6: Final fry (high temperature)

Step 7: Alternative finish (oven crisp)

Conclusion

Seasoned French Fries

Description

Ingredients

Instructions

Notes

Nutrition

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