Five Guys–Style Fresh-Cut Fries (Home Version)

Ingredients

• 4 large russet potatoes (skin on)

• Peanut oil, enough for 3–4 inches in a heavy pot (often 2–3 quarts depending on pot size)

• Salt (Kosher)

• Optional: Cajun seasoning (for Cajun fries)

Equipment (don’t skip the thermometer)

• Dutch oven or heavy pot

• Thermometer (or a fryer with temperature control)

• Spider strainer / slotted spoon

• Sheet pan + cooling rack (or paper towels)

Step-by-step instructions

1) Cut the fries

1. Scrub potatoes clean. Do not peel.

2. Cut into fry sticks about 3/8 inch thick (not shoestring, not wedges).

3. Keep them as even as you can so they cook the same.

2) Rinse + soak (this is the “secret”)

1. Put cut fries in a big bowl of cold water.

2. Swish them around hard with your hands, drain.

3. Repeat rinse/drain until the water is much clearer (usually 2–4 times).

4. Fill again with cold water and soak 20–45 minutes.

3) Dry extremely well

1. Drain thoroughly.

2. Spread fries on towels and pat dry.

3. Let them air-dry 5 minutes if you can—they must feel dry before frying.

The frying (two-stage)

4) First fry = blanch (cook the inside)

1. Heat peanut oil to 325°F.

2. Fry in small batches (don’t crowd the pot).

3. Cook 4–6 minutes, stirring gently so they don’t stick.

4. You’re looking for fries that are soft and pale with little/no browning.

5. Remove to a rack or paper towels.

5) Rest (builds the final crunch)

• Let fries rest 10–20 minutes (longer is fine).
  This step matters—don’t skip it.

6) Second fry = finish (crisp + color)

1. Raise oil to 375°F.

2. Fry the blanched fries again in batches for 2–4 minutes, until golden and crisp.

3. Remove and let excess oil drip off.

Seasoning (do it immediately)

• Regular fries: Salt the moment they come out.

• Cajun fries: Salt lightly first, then toss/shake with Cajun seasoning while hot.

Timing + serving

• Fries are best right now, hot out of the oil.

• If you must hold them briefly: keep in a 200°F oven on a rack for up to 15–20 minutes (they’ll still fade compared to fresh).

Quick troubleshooting (so they come out right)

• Not crispy? Oil temp too low, or you crowded the pot, or you skipped the rest.

• Soggy/limp? Fries weren’t dried enough before frying.

• Too dark too fast? Oil too hot on the finish fry—aim for 375°F.

• Sticking/clumping? Rinse/soak wasn’t enough, or you didn’t stir during the first minute of frying.