Name: Crispy Thin French Fries Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut into 1/4-inch by 1/4-inch fries; 2 tablespoons (30ml) distilled white vinegar; Kosher salt, to taste; 2 quarts (1.9L) peanut oil, for frying

If you’ve ever dreamed of making restaurant-quality fries at home, you’re going to love this Crispy Thin French Fries Recipe. These are not your average fries — think super-thin, perfectly crispy, and full of that classic golden-goodness that keeps you coming back for more.

A red basket filled with a large pile of thin, golden-yellow French fries that look crispy and slightly shiny. The fries rest on white paper inside the basket. The basket is placed on a white marbled surface, and the fries are piled unevenly, some overlapping and sticking out. The background is out of focus with soft light, highlighting the fries' texture and color. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Thin French Fries Recipe
Top Tip
How to Serve Crispy Thin French Fries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Thin French Fries Recipe

Why You'll Love This Recipe

I remember the first time I tried this recipe—it gave me that nostalgic McDonald’s fry feeling but way better because I knew every step, and it was so satisfying to make them myself. Here’s why you’re going to fall for these fries:

Ultimate Crispiness: Double-frying gives you that addictive crunch with every bite.
Perfectly Thin Cuts: These fries cook up faster and get crispier thanks to their skinny shape.
Simple Ingredients: No fancy additives—just potatoes, vinegar, oil, and salt doing all the magic.
Classic Flavor: The vinegar bath and kosher salt seasoning create that iconic tang and taste we all know and love.

Ingredients & Why They Work

Choosing the right ingredients for crispy thin fries is easier than you think, but a couple of smart shopping tips make a big difference. Always pick russet potatoes for their starch content and opt for a high smoke point oil like peanut oil to keep the fries crisp and golden every time.

Flat lay of peeled russet potatoes cut into thin fries arranged neatly next to a small white ceramic bowl of clear distilled white vinegar, a small white ceramic bowl filled with coarse kosher salt crystals, and a small white ceramic bowl containing golden peanut oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their high starch and low moisture content ensure fries that crisp up nicely without getting soggy.
Distilled white vinegar: Adding this to the parboil water helps firm up the potatoes and boosts that signature tang.
Kosher salt: Coarse and pure, it seasons perfectly on hot fries without overpowering their natural potato flavor.
Peanut oil: Its high smoke point lets you fry at the right temperatures for that golden crunch without burning the oil.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Thin French Fries Recipe is how easily you can tailor it to your taste buds or dietary needs. Whether you want to add a little extra zing or keep things classic, these fries are a fantastic canvas.

Variation: For a garlicky twist, toss your fries with finely minced garlic and fresh parsley right after the second fry. It adds a wonderful aroma and flavor that makes your homemade fries feel gourmet.
Variation: If you’re gluten-free or need a low-sodium option, simply adjust the kosher salt to taste or swap it with a salt substitute. The double-fry method keeps the texture spot on even with less salt.
Variation: For a smoky edge, sprinkle smoked paprika or chipotle powder over the hot fries. This smoky spice plays beautifully with the crunchy exterior.
Seasonal Idea: In colder months, try serving your fries with a side of warm cheese sauce or hearty aioli – perfect for cozy nights in.

Step-by-Step: How I Make Crispy Thin French Fries Recipe

A pile of golden-brown French fries with a crispy texture is arranged on the left side of a round white plate with a dark blue center. On the right side, there is a small white square bowl filled with thick red ketchup. Some salt crystals are lightly sprinkled next to the fries on the plate. The plate sits on a white marbled surface with a soft, folded white cloth nearby. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Parboil the Potatoes for Tender Yet Firm Fries

Start by placing your peeled, thinly cut russet potatoes in a large saucepan along with 2 tablespoons of distilled white vinegar. Add 2 quarts of water and 2 tablespoons of kosher salt – this salty water bath seasons the fries from the inside out. Bring it all to a rolling boil over high heat and cook for 10 minutes. You're aiming for tender potatoes that hold their shape, so don’t overcook! Once done, drain them well and spread the fries out on a paper towel–lined rimmed baking sheet. Let them air dry for about 5 minutes to remove excess moisture – this little pause helps when frying later to achieve that coveted crispiness.

Step 2: First Fry – The Secret to Perfect Texture

Now, heat 2 quarts of peanut oil in a large Dutch oven or wok over high heat until it reaches 400°F (204°C). Carefully add about one-third of your potatoes at a time – the temperature will dip to around 360°F (182°C). Fry each batch for just 50 seconds. This quick first fry cooks the potatoes through without browning them. Use a wire mesh tool to gently stir and keep the fries separate so they don’t clump. Remove them and place on a paper towel–lined baking sheet to drain excess oil. Repeat with the remaining batches, letting your oil heat back to 400°F before each. After frying all batches, let the fries cool to room temperature for about 30 minutes. If you have time, freezing at this stage overnight or longer really helps crispiness later, but it’s optional!

Step 3: Second Fry for That Golden, Crispy Finish

Reheat your peanut oil again to 400°F (204°C). Now, fry half of the par-cooked fries until they turn beautifully golden brown and crispy—this should take around 3 ½ minutes. Keep an eye on the temperature to keep it steady at about 360°F (182°C), so you don’t burn those precious fries. When done, let them drain on paper towels and immediately season with kosher salt—it sticks best while they’re still hot. To keep fries warm and crispy while frying the second half, place them on a wire rack over a rimmed baking sheet in a low 200°F (90°C) oven. This little trick ensures every bite stays delightfully crisp.

Step 4: Serve and Savor

For the best texture and taste, serve these Crispy Thin French Fries immediately while they’re still piping hot and crunchy. Pair with your favorite dipping sauce or simply enjoy them sprinkled with a bit more kosher salt. Homemade fries don’t get much better than this—crispy on the outside, fluffy and tender inside, with a lovely touch of tang from that vinegar bath. Enjoy every bite!

Top Tip

Mastering the art of Crispy Thin French Fries Recipe is all about those little tricks that guarantee crispiness and flavor every time. These tips have helped me achieve fries that rival my favorite takeout spot!

Parboil with Vinegar: Adding distilled white vinegar to the boiling water really firms up the potatoes and helps the fries hold their shape without getting mushy.
Dry Thoroughly: After draining, make sure to pat the fries dry and let them air-dry on paper towels. Moisture is the enemy of crispiness!
Double Frying Technique: The two-step frying — a quick first fry to cook through, followed by a hot second fry for crispiness — makes all the difference. Don’t skip the cooling or freezing step if you can!
Oil Temperature Control: Keep a close eye on the oil temperature. Let it return to the right heat before adding more fries, so they fry evenly without soaking up too much oil.

How to Serve Crispy Thin French Fries Recipe

A clear glass bowl filled with long light-yellow sticks soaking in water. The sticks are placed in layers, slightly uneven, with some floating near the top and others settled at the bottom of the water. The bowl is set on a white marbled surface with soft lighting giving a fresh and clean look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple Kosher salt is classic and essential, but feel free to elevate your fries with a sprinkle of garlic powder, smoked paprika, or freshly chopped parsley for a burst of color and flavor. A dash of truffle oil or grated Parmesan cheese also adds a gourmet touch that’s hard to resist.

Side Dishes

These thin and crispy fries pair beautifully with classic American favorites like juicy burgers, crispy fried chicken, or a loaded chili cheese dog. For a lighter option, serve alongside a crisp green salad or grilled veggies to balance the indulgence.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they’re so good, there might not be!), store them in an airtight container lined with paper towels to absorb excess moisture. Keep them in the refrigerator and consume within 2 days for best texture.

Freezing

For best results, freeze the par-cooked fries after the first fry (step 2) on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag and store up to 2 months. This way, you can enjoy quick crispy fries anytime—just fry from frozen in hot oil for about 3 ½ minutes as instructed.

Reheating

To reheat and maintain crispness, place leftover fries on a wire rack set on a baking sheet in a 400°F (204°C) oven for about 5–7 minutes. Avoid microwaving as it makes fries soggy. You can also refresh them quickly in a hot skillet with a little oil.

Frequently Asked Questions:

Why do you parboil the fries in vinegar water?

Parboiling in vinegar-infused water helps the potatoes firm up and prevents them from falling apart during frying. The vinegar also helps break down excess starch, which contributes to a crispier texture.

Can I skip the freezing step after the first fry?

Yes, you can fry the fries immediately after cooling, but freezing them overnight enhances their crispiness by helping remove excess moisture and creating a better texture when you do the second fry.

Why use peanut oil for frying?

Peanut oil has a high smoke point, making it ideal for frying at the high temperatures needed to get thin fries crispy without burning them, and it has a neutral flavor that won’t overpower the fries.

How do I keep fries crispy when serving multiple batches?

Place cooked fries on a wire rack set over a sheet pan in a 200°F (90°C) oven. This keeps them warm while allowing air to circulate so they don't get soggy, even when frying several batches.

Final Thoughts

There’s something truly special about a batch of Crispy Thin French Fries made from scratch—crispy on the outside, tender on the inside, and full of that nostalgic comfort flavor. With this recipe in your kitchen arsenal, you can treat yourself anytime to fries that don’t just satisfy cravings but elevate them. So, roll up your sleeves, get that oil sizzling, and enjoy the delicious magic of homemade fries done right!