Homemade Tip Wednesday: How to Make Crispy French Fries

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How to Make Crispy French Fries via Homemade Mommy

I will admit it: I am a sucker for French fries. Isn’t everyone?

There are many techniques involved in making a perfectly crisp French fry. I will share how I do it. Yes, you can make mock French fries in the oven to avoid the oil…this post isn’t about that. This post is about deep frying. In oil.

Which Oil is Appropriate for Deep Frying?

Did you know a certain fast food company used to fry their French fries in beef tallow before switching in the 90s to vegetable oil? That’s right. That is why they were so tasty and crisp, but now they are greasy and limp. Have you noticed that many packaged ready-to-fry French fries contain flour and other additives to help them get crisp and brown? That is what happens when you fry in vegetable oil…the oil seeps into what you are frying and you end up with something very greasy.

With tallow, this doesn’t happen. Anything you fry in tallow will end up surprisingly light, crisp and not at all greasy. Surprised? Experiment for yourself. It isn’t that hard to make beef tallow. Here is my tutorial on how to render beef tallow, and don’t forget to catch the parting words from Julia Child about what she thought of the shift to vegetable oils for frying!

Now that the oil discussion is out of the way – let’s get started.

Homemade Crispy French Fries


  • 8-10 potatoes (I used Yukon gold but Russet would also be a good choice here)
  • Beef tallow for frying – enough to fill a 5 quart pot or Dutch Oven a little more than halfway
  • Salt


Wash and add the whole potatoes to a pot of cold water to cover. Cover and heat the potatoes over high flame and let the potatoes cook for about 15 minutes. Remove the potatoes and allow to cool (about 10-15 minutes). NOTE: Doing this step will prevent your potatoes from turning brown before you get them in the fryer.

Cut off the peels (you can use these peel ends to use in an an omelet the next morning) to create a square/rectangular shaped potato. Then cut the potatoes into French fry sticks. Spread the fries out on a cookie sheet and pat dry with a dish towel. I allow them to sit for a while too to dry out further. NOTE: Ensuring they are very dry will help them become crispy as well.

french fry how to collage

Meanwhile, heat your beef tallow in a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, over medium-low heat until the thermometer registers 300°F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, the fries will bubble up when they are added.

Increase the heat to medium-high and add the fries, a handful at a time, to the pot. Fry until potatoes are soft and limp and just begin to brown, about 3 to 4 minutes. Using a skimmer or slotted spoon, carefully remove the French fries from the oil and set aside to drain on a dish towel or a brown paper bag. Let rest for at least 10 minutes or up to 2 hours. NOTE: when you add the fries the temperature will drop so you want to increase the heat to ensure the oil stays at a consistent temperature of 300°F. Also note this is a perfect make-ahead recipe – get this started and then finish it right before dinner!
french fry how to 4

Right before you are ready to serve dinner, reheat the oil to 350°F. Transfer the blanched (deep frying can also be called blanching!) potatoes to the hot oil and fry again, stirring frequently until browned and puffed, about 1 minute. Transfer back to a towel or paper bag lined cookie sheet or roasting pan and sprinkle with salt. Put in a 200°F oven to keep warm until serving.

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French Fries aren’t complete without ketchup! Try my homemade ketchup recipe.

Tip: you can reuse your beef tallow for a later date as long as you keep the oil under 350° F and it doesn’t smoke. Simply let it cool a bit after you a finished frying and then strain it through a cheesecloth.

In my eBook, The Homemade Mommy Handbook, I provide a lot more detail on basic cooking techniques including how to blanch vegetables like potatoes and how to properly brown ingredients while sautéing and roasting. Check out my eBook to learn more about these techniques and get some recipes to get you started.


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I am a very busy real food mama! When I am not taking care of my 6 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I find the time for homemade cooking and green living because eating this way has truly changed my family’s life. Ditching processed food has helped us all to live a vibrantly healthy life! I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

14 Responses to Homemade Tip Wednesday: How to Make Crispy French Fries

  1. jen says:

    Here in UK we peel (or not) the spud, cutinto chips and leave in cold water an hour or so to take out some of the starch. The chips (fries) are then drained and dried in a tea towel and fried at 130c until soft, taken out of the fat and rested while fat is heated to 180c, then fried again. Drain, salt and enjoy REAL English chips!Potatoes for chips should NEVER be boiled!

  2. jen says:

    BTW I agree they should be fried in beef fat or lard, vegetable oil is only fit for greasing squeaky wheels! Should never be ingested

  3. […] Homemade Crispy French Fries […]

  4. […] How to Make Crispy French Fries […]

  5. […] How to Make Crispy French Fries […]

  6. […] Homemade Crispy French Fries  from Homemade Mommy […]

  7. leana says:

    if you dont have tallow avaliable to you what could be a good substitute to use?

  8. […] to get a nice even crispiness throughout.  In particular, Homemade Mommy has a nice blog about how to make crispy french fries.  But as far as I’m concerned, they’re still really tasty and good […]

  9. Nikki says:

    This WORKS! My daughter was shocked that they were homemade, she thought they were store-bought. I made too many, though. Gonna try freezing them after the first fry.

  10. Nikki says:

    This worked so WELL! I tried freezing some after the first frying. After a couple of weeks, I fried them up from being frozen and it worked great! My daughter thought they were store-bought.

  11. Humaid says:

    nothing much special to do.. just add suitable amount of cornflour in washed potaoes and fry in well heated oil.. :)

  12. […] the web.     Favorite Blog Posts   1.  Homemade Mommy shows us how to make homemade crispy french fries. 2.  The Skinny Pear gives us a recipe for healthy cheese burgers. 3.  Simple Clean […]

  13. Barbara says:

    Will this work for sweet potatoes too?

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