Learn how to make homemade French fries using the single-fry method. It’s easier than double-fried French fries and just as delicious. This is the best way to make homemade French fries!
After reading an article about homemade French fries that explained Joel Robuchon’s single-fry method I was suddenly craving French fries. They’re not something I make at often very often because I’d heard that the double-fried method was the best way to make French fries. If you’ve ever tried it you know it’s a hassle and a little scary when you have to fish out the French fries only to drop them back in the super-hot oil that can splatter.
I’m happy to report that single-fry French fries are easy to make, take half the time, and turn out crunchy and perfectly fried. If you want to make your own homemade French fries this single-fried method works really well.
Double-Fried vs Single-Fried French Fries
Of course, I had to make two batches of French fries – I made one batch double-fried and the other single-fried just to be sure that the single-fried is just as good.
Most French fries I’ve come across use the double-fry method. When you double-fry French fries, you first cook the potatoes in oil that is heated to approximately 325°F. They are only cooked long enough to soften them, which only takes a few minutes. You have to fish them out of the oil, drain them, and then raise the temperature of the oil to 375°F. Once it reaches temperature, you drop the fries back in and cook them until they are browned and crispy.
The hassle with the double-fry method is that it’s just a pain to fish out the fries, drain them and fry them again. It definitely takes more time.
With the single-fry method, you only cook the French fries once but you get the exact same fries that are golden and crispy on the outside and soft on the inside. It takes less time and you don’t have to worry about dropping fries into the hot oil.
How to Make Single-Fry French Fries
- First, cut your potatoes into fries between ¼ inch and ½ inch thick. Pat the fries dry with a paper towel to remove excess moisture.
- For the oil, use one that has a high smoke point like vegetable, canola, or peanut oil. Don’t use olive oil because it will burn if it gets too hot. Pour the oil into a pan, filling it with enough oil to reach about two inches up the side of the pan.
- It might seem weird but at this point, you put the raw French fries into the cold oil. This is key to the single-fry method working. Turn on the heat to medium-high. As the oil heats up, you will start to see bubbles around the potatoes.
- Let the potatoes cook. As the oil heats up more, the potatoes will begin to fry. Fry them until they turn golden brown and crispy.
- If your potatoes start sticking together as they cook, use a spatula to break them apart. Once they’re crispy remove them from the oil and drain them on a paper towel.
I have to admit I was doubtful about this single-fry method which is why I did a double-fry batch, too. I couldn’t tell the difference between the two kinds of French fries – they were both crispy and golden brown. So, of course, I prefer the easier method which is the single-fry.
The real test was let DH try them. I took him a plate and when I came back five minutes later the plate was empty. I can’t wait to make another batch for game-day with some Crunchy Chicken Tenders and Avocado Ranch Dip. These would also be great as Chowder Fries or Pizza Fries, too.
Perfect French Fries
- 2 medium-sized Russet potatoes
- oil for frying
- Peel skin off potatoes. Slice into fries, between 1/4 inch and 1/2 inch thick. Use a paper towel and dry potatoes as much as possible.
- Pour oil into frying pan, about 2 inches in height. Drop in potatoes. Turn on stove to medium-high heat. When oil heats up the potatoes will begin to bubble. Continue to let the potatoes fry and bubble until they turn brown and crispy on all sides. You may need to use a spatula to separate potatoes so they don't stick together. Remove potatoes when done, soaking excess grease on paper towels. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.