Homemade Hacks for Making Restaurant-Quality Fries

 Let’s be honest for a second. We’ve all tried to make fries at home and thought, this is going to be just as good as the ones from that fast-casual spot. And then… soggy. Pale. Sad. More “baked potato regret” than crispy magic.

Ugh. We’ve all been there.

But here’s the good news: restaurant-style fries aren’t some mystical chef secret. They’re the result of a few small, slightly annoying steps that actually make a huge difference. The kind of steps restaurants do automatically, but we skip because we’re hungry right now.

If you’re chasing the best fries at home—the kind you’d expect from your favorite fast-casual food place—pull up a chair. Coffee helps. Patience helps more.

Start With the Right Potato (This Matters More Than You Think)

Not all potatoes want to be fries. Some are destined for mash. Others for roasting. Fries? They need structure.

Russet potatoes are your best friend here. They’re starchy, low in moisture, and basically born for frying. Waxy potatoes sound tempting, but they’ll betray you with limp fries and zero crunch.

Think of russets as the reliable friend who always shows up on time. Not flashy. Just solid.

Cut Size = Fry Personality

Here’s where people mess up (no shame).

If your fries are all different sizes, they’re going to cook at different speeds. Which means some will be perfect while others are… aggressively underdone.

Try to keep them uniform. Doesn’t have to be ruler-perfect, but close enough that they all hit their golden moment together.

Thin fries = crispier, faster, snackable.
Thicker fries = fluffy inside, more potato-forward, serious comfort.

Neither is wrong. Just know who you’re inviting to dinner.

Soak Them. Yes, Really.

I know. This step feels unnecessary. You want fries, not a science experiment.

But soaking cut potatoes in cold water pulls out excess starch—the stuff that causes fries to stick together and go soft instead of crisp.

Even 30 minutes helps. An hour is better. Overnight? Elite behavior.

You’ll see the water turn cloudy. That’s starch leaving the building. Thank it politely.

Dry them well afterward. Like, really dry. Fries hate moisture.

Double Cook Like the Pros Do

This is the part where home fries level up.

Restaurants don’t fry once. They fry twice.

First cook: lower temperature. This softens the inside and cooks the potato through without browning.
Second cook: higher temperature. This creates that shattering crunch we all chase.

If you’re baking or air frying, the idea still applies. Cook once at a lower heat, let them cool a bit, then blast them at a higher temp until golden and crisp.

This is how fast-casual food spots get fries that stay crunchy longer than they have any right to.

Salt Timing Is Everything

Salt too early, and fries get soggy. Salt too late, and it won’t stick.

The sweet spot? Right when they come out hot.

That surface oil helps the salt cling like it was meant to be there. Which, honestly, it was.

And don’t be shy. Fries want seasoning. Not aggressively salty, but confident.

Oil Choice Isn’t Just a Detail

Neutral oils with high smoke points work best. Think canola, peanut, or vegetable oil.

Olive oil sounds fancy, but it burns too easily and adds a flavor that competes with the potato. Fries want to taste like fries, not a salad dressing identity crisis.

Restaurants know this. Now you do too.

Oven and Air Fryer Fries Can Still Be Great

If frying at home feels like too much (fair), you can still get close.

The trick? Space.

Overcrowding is the enemy of crispiness. Fries need room for hot air to circulate. Stack them, and they steam each other into mediocrity.

Use parchment. Flip halfway. Crank the heat near the end. And don’t pull them too early just because they look done. Give them a minute. Trust the process.

Sauces Are Half the Experience

Let’s not pretend fries exist alone.

A good dipping sauce turns good fries into wow, I should make these again tomorrow fries.

Mix ketchup with mayo and a splash of pickle juice.
Sour cream with garlic and lemon.
Hot sauce with honey.
Even ranch (no judgment).

Fast-casual food gets this. Fries are a vehicle. Sauces are the destination.

Accept That Perfection Takes Practice

Your first batch might not be perfect. Or your second. That’s okay.

Restaurants make fries every single day. You make them when the craving hits. Cut yourself some slack.

Each batch teaches you something. Thicker next time. Hotter oil. More salt. Less crowding.

And then one day, you pull them out, hear that crisp crackle, take a bite, and think—oh. These are it.

The best fries aren’t about fancy tools or secret ingredients. They’re about slowing down just enough to do the small things right.