Easily make your own Five Guys fries right in your own home using this three step (double frying) process.
INGREDIENTS
- 4 large russet potatoes (about 3 to 3½ lbs)
- Peanut oil (enough for about 3 inches deep in your pot or fryer)
- Fine salt, to taste
- Optional: Cajun seasoning (McCormick or Club House work great)
DIRECTIONS
- Cut & Soak: Scrub the potatoes clean. Slice a small piece off one side to make a flat bottom so the potato doesn’t roll around. Cut into ⅜-inch sticks. Rinse in cold water until it runs clear, then soak for 30–60 minutes, changing the water a few times to remove extra starch.
- Dry Well: Drain the potatoes and pat completely dry with a clean towel — no surface moisture.
- First Fry: Heat peanut oil to about 350°F (175°C). If you’re using a cast-iron pot instead of a deep fryer, clip on a thermometer — home fryers lose heat faster than commercial ones, so expect the oil to dip into the 340s once the fries go in. Fry in small batches for 5–6 minutes until the fries are soft and pale.
- Rest: Transfer to a rack or tray and let them rest 10–15 minutes. This lets the steam escape so the crust can form properly.
- Second Fry: Bring the oil up to 370–375°F (190°C). Fry again in batches for about 2–3 minutes, until the fries are golden brown and sound crisp when you move them around.
- Season: Shake off the excess oil and immediately toss with fine salt. For Cajun fries, toss with Cajun seasoning while they’re still hot so it sticks.
Tip: The three-step process — fry, rest, then fry again — is what gives you that perfect soft interior and shatter-crisp exterior.
