This recipe provides you with the easiest, fastest way to make delicious French fries at home. When making French fries at home, we don’t need all the extra additives used to make the crispiest fries. One thing you need to know is that any good French fry starts with russet potatoes. Start by peeling the potatoes. Now, you want to make them super thin, about an eighth of an inch.

We will use refined peanut oil; it has a high smoke point and a natural taste. Then, we will add citric acid, ensuring freshness in the oil and keeping it from splattering. We will also add sugar; the sugar caramelizing during the drying process gives the french fries a distinct golden colour.

Whisk in some corn syrup in a bowl, add our cur french fries, place them in a refrigerator, and let them rest for about 30 minutes. This will help remove excess starch. After 30 minutes, remove the potatoes and dry them with a paper towel. Heat the peanut oil to 375 degrees; you will fry the french fries for about 90 seconds or until they are a light golden brown colour, and don’t overcrowd the fryer, just a little at a time.

Once they are done, drain them on a baking sheet, place them back in the refrigerator for about 15 minutes, and let them chill. Once you remove them from the fridge, it’s time to fry them again. The first time we fried them, we broke down starch by double frying them at a slightly higher temperature. This will remove all the starch, leaving them with a crispy crunch.

You are going to heat our oil to 400 degrees Celcius and then start frying the French fries the second time for 5 to 6 minutes or until perfectly golden brown. Add salt when you take the fries off the fryer.


  • 2 Idaho russet potatoes
  • 1/4 cup corn syrup
  • 1 1/2 cups water
  • 6 cups peanut oil
  • 1/4 cup beef lard
  • Two teaspoons salt, to taste


  1. Peel potatoes and julienne the peeled potatoes into shoestring french fries.
  2. They should be 1/4-inch by 1/4-inch thick and about 4 to 6 inches long.
  3. In a large bowl, combine corn syrup and water, mixing thoroughly until the corn syrup is evenly distributed.
  4. Add the french fries to the sugar water solution. Refrigerate for about 30 minutes.
  5. While the French fries are soaking in a heavy-bottomed stockpot or deep fryer, heat peanut oil in the same pot until it reaches 375ºF.
  6. Remove the French fries from the sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes.
  7. They should start to turn a light golden brown. Remove them from the fryer and place on a paper towel-lined plate.
  8. Place them in the refrigerator for 10 to 15 minutes.
  9. While they’re cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF.
  10. Remove the french fries from the freezer and carefully add them to the beef fat oil. Fry for 5 to 7 minutes or until they are golden brown.
  11. Drain the french fries and place them in a large bowl.
  12. Sprinkle generously with salt and toss the fries until they are coated. Serve immediately.