Crispy Fries with Ketchup (Printable)

Golden crisp fries paired with tangy ketchup, perfect for a quick snack or savory side.

# What You Need:

→ Potatoes

01 - 2 lbs russet potatoes, peeled (optional) and cut into fries

→ For Frying

02 - 4 cups vegetable oil (sunflower or canola)

→ Seasoning

03 - 1 tsp sea salt, or to taste

→ For Serving

04 - ½ cup ketchup

# How-To:

01 - Rinse the cut potatoes under cold water to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel.
02 - Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
03 - Working in batches, carefully add the fries to the hot oil. Fry for 4 to 5 minutes until pale golden and just tender. Remove with a slotted spoon and drain on paper towels.
04 - Increase the oil temperature to 375°F. Return the fries to the oil in batches and fry for another 2 to 3 minutes, or until deep golden and crispy.
05 - Drain fries well and immediately toss with sea salt. Serve hot with ketchup on the side.

# Expert Advice:

01 -
  • Double-frying creates that shatteringly crisp exterior while keeping the inside creamy, which honestly feels like you're getting away with something.
  • Just potatoes, oil, and salt—no fancy equipment or hard-to-find ingredients, yet somehow tastes like it came from a proper chip shop.
  • The whole process takes less than an hour and fills your kitchen with a smell so good it brings people running from other rooms.
02 -
  • The double-fry technique isn't optional if you want truly crispy fries—the first fry cooks them through, the second fry creates that shatteringly crisp crust that's worth the extra step.
  • Pat your fries completely dry before frying; any moisture clinging to them will steam instead of frying, and you'll end up with soggy disappointment.
  • Don't skip the salt while the fries are still hot—it sticks better and the heat seems to make it taste more intense.
03 -
  • If you want extra crispiness, soak your cut fries in cold water for 30 minutes before the first fry, then dry them super thoroughly—the starch removal takes it even further.
  • Use a slotted spoon or spider strainer instead of a fork; it drains oil faster and you'll lose fewer fries to the oil.

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