We LOVE french fries. The SUPER crunchy crispy-on-the-outside soft-and-fluffy-on-the-inside kinda fries. Inspired by a dish we ordered recently at a local trattoria, these potatoes have been cooked not once, not twice, but three times! For an extra flavor bomb, I infused them from the inside out with a bit of smoky chipotle and garlic. These french fries will have everyone dunking, dipping, and asking for more. They make the perfect Frites for your Moules or beefy cast-iron steak and they're perfect with your favorite veggie shroom burger, pork, or chicken burger! They're even delicious with eggs for breakfast or brunch!

golden brown super crispy french fries bathing in sunshine with a view out of the window with terra cotta roofed Mediterranean homes in the distance

golden brown super crispy french fries bathing in sunshine

closeup golden brown super crispy french fries bathing in sunshine

What are Thrice-Cooked French Fries?

The short answer -- thrice cooked french fries that have been cooked three times. We'd recently eaten lunch at Trattoria al Cogo. I saw "patata in tre cotture" (potatoes cooked three times) on the menu and immediately ordered them. We love just about any kind of crispy potatoes around here. And these little hot pockets of potato heaven did not disappoint Perfectly crispy on the outside (as if they had a thin outer natural shell coating), piping hot and fluffy on the inside). So, what were the three cooking methods used? Sadly, I was too busy eating them that I forgot to ask precisely how they were cooked. But some basic assumptions are that possibly they're first steamed (or boiled) for the first cook, then cooled, and later twice-fried. Although I can't be certain, I suspect that after the potatoes are first steamed or boiled they're likely blanched in a lower temperature oil (around 325°F) until blonde in color. And after straining and cooling them they probably get popped into the freezer. Then the second (and last) fry probably happens once they've been ordered making it a quick and easy option for the restaurant to cook to order.

Trattoria al Cogo's patate in tre cottura

closeup of thrice cooked and fried large diced potatoes on a white plate — Potatoes cooked three times (Trattoria Dal Cogo, Thiene, Italy)

How to Infuse Homemade French Fries with Flavor

Normally I soak potatoes in water before frying to help remove excess starch which is one of the keys to the crispiest french fries and homemade potato chips. But for this recipe since I was trying to replicate the potatoes from Trattoria Al Cogo that were 'cooked three times'. I opted to forego the soaking period since I was boiling them and instead just rinsed them until the water ran clean. I then boiled the potatoes directly in smoky garlicky seasoned water just until fork tender to infuse a subtle chipotle-garlic flavor. Next, I moved on to the standard twice-fry method respectively. This recipe is so easy even if it takes a couple of extra steps. The results are worth it and these fries are delicious. If you're looking to infuse even more chipotle-garlic flavor, I recommend planning ahead and soaking the potatoes overnight (or at least a few hours) in the cold seasoned water before moving on to boiling and frying them. For even more quick-infused flavor, add more chipotle and/or smashed garlic to the boiling water.

beautifully golden chipotle-garlic french fries

Why Use the "Double-Fry" Method for French Fries?

French fries benefit greatly from being fried twice. And unless I'm making Southern pan-fried potatoes (like my Mama used to make), I always take this extra step. The double-fry method begins by frying rinsed and dried potatoes in a lower temperature oil (usually around 325°F) just until blonde in color. They're removed and land removed and left to cool down (or even better, once they've cooled to room temperature, they're bagged and placed into the freezer until frozen). The potatoes are then fried for a second (and last) time at a higher temperature (usually 350-365°F) until golden brown. This renders a perfectly super crunchy on the outside and tender and fluffy on the inside fry every time. You'll never have limp or soft fries if you use this method.

twice cooked fries (once boiled then fried to "blonde" on paper towels (waiting for the last cooking) — french fries after being boiled in seasoned water then blanched in hot oil until "blonde" in color (the first fry)

large dice potatoes - — Parmentier potatoes after being boiled in seasoned water then blanched in hot oil until "blonde" in color (the first fry)

Potato -- Pa-tah-to (Thrice-Cooked French Fries vs. Twice-Fried French Fries Comparison)

I always take the time to twice fry my french fries because it creates a superior french fry in flavor and texture. That said, you're probably wondering if it's really necessary to cook a potato three times to achieve greatness. The answer is that while it's 100% not necessary it is super tasty Take a look at the photos below and decide for yourself. Twice-fried french fries are already perfection. Probably the greatest benefit to first boiling the potatoes is that this allows you a medium to infuse flavor into the flesh of the fries that you wouldn't be able to achieve otherwise. Also, par-boiled fries take a little less time to actually fry up crispy and golden. So, there is the added benefit of being able to get more fries to the table more quickly when serving larger groups if you've done all the work ahead of time. If you love french fries, you can't go wrong with either recipe. *See both french fry versions below for comparison.

twice fried Yukon gold potatoes fried in homemade rendered pork fat — twice-fried french fries (fried in homemade rendered pork fat)

the crispiest, golden french fries in the fryer basket — thrice-cooked chipotle-garlic french fries (boiled in seasoned water + fried twice in grapeseed oil)

chipotle-garlic french fries raw ingredients and spices on a cutting board

Chipotle-Garlic French Fry Ingredients

All you need are a few simple ingredients to make some of the best fries ever. Feel free to play around with the spices and flavors depending upon what you and your family enjoy and what you're pairing the french fries with.

3 medium Yukon Gold potatoes, cleaned and sliced
1 to 3 garlic cloves smashed
½ chipotle powder (or more to taste)
½ teaspoon Himalayan salt (or sea salt)
¼ teaspoon sugar or honey (optional)
2-3 cups water (enough to cover potatoes)
neutral frying oil

first fry on the boiled and seasoned french fries looking just barely blonde in color

perfectly golden brown crispy thrice fried chipotle-garlic french fries

How to Make Homemade Chipotle-Garlic French Fries

Making homemade french fries is really easy and way more delicious than your favorite fast-food versions (not to mention healthier).

Wash and slice potatoes. Slice potatoes into traditional french fries or Parmentier (cubed) potatoes.
Boil + season potatoes. In a small to medium pot, add the water, chipotle powder, salt, sugar (if using), and smashed garlic clove and heat on medium-high. Add the potatoes, and bring to a boil. Reduce the heat to a simmer and cook potatoes for 8 minutes, or just until fork-tender, but not falling apart.
Strain + cool the potatoes. Remove the potatoes from the water and spread them out onto a kitchen towel-lined platter to cool in a single layer.
First fry. When the potatoes have cooled completely, fry them in a pre-heated 325°F/163°C deep fryer (or heavy-bottomed pot), until pale blonde in color but not browned. Strain the potatoes and remove them to a paper towel-lined plate to cool. Once they've cooled you can either immediately fry them for the last time, or place them in a freezer bag until ready to fry for the last time.
Second fry. When you're ready to eat the french fries, fry them for the last time in 350°F/176°C preheated oil and remove them to a paper towel-lined plate or cooling rack when they're perfectly golden brown and crispy. Season with salt, serve immediately, and Enjoy!

golden brown panko-crusted cheese-filled mushroom burger on a homemade super squishy potato sesame and poppyseed bun with shredded lettuce on the bottom bun, and a baby pickle with a toothpick on top

steamed black Sardinian mussels with bits of sausage and mushrooms and diced tomatoes in a white wine broth in a white bowl (top down view)

perfectly fried panko-crusted golden brown chicken breast still cooking in a cast iron skillet

two halves of a garlic-ginger shaved beef sandwich lying on a cutting board - one half of made with whole wheat bread slices is covered in shaved beef, caramelized purple carrots and orange carrot ribbons and the other half has a single beautiful slice of cornabel tomato with stem still intact and 3 tiny baby cornichon style cucumbers sliced lengthwise fresh from the garden lying on the tomato from top to bottom with equal distance between them

What to Serve with Homemade Chipotle-Garlic French Fries

Although we don't eat fried foods all the time, it's a real treat when we do (and we LOVE it). Here are a few of our favorite mains to serve with these fries.

fried crispy golden Pamentier potatoes after the second fry

What Kind of Oil is Best to Make Homemade French Fries?

The only way to improve on this type of french fry is to use quality oil and good potatoes. If you're feeling indulgent fry them in duck fat or beef tallow. Some of you probably remember what McDonald's french fries used to taste like back in the day. That old-school deliciousness can be attributed to the beef tallow they once used to fry them in. Those days are gone for a number of various reasons, but if you're not prohibited by religious, dietary, or ethical restrictions, I recommend sourcing sustainable beef tallow or duck fat and enjoying some really delicious fries. I almost always use grapeseed oil, but sometimes opt for peanut oil (or even coconut oil when I don't want my house smelling like "fried stuff"). I also occasionally use duck, beef, or pork fat that I render myself. I try not to waste a single part of any animal or animal byproduct and this is a perfect way to use up the fat that naturally renders from things like braised pork belly, etc.

grapeseed oil
peanut oil
avocado oil
sunflower oil
duck fat
pork fat
beef tallow
for a smokey flavor add a slice of bacon, pancetta, or prosciutto to the cooking oil

Chipotle-Garlic French Fries tips + tricks +FAQ's

What are the best potatoes for making french fries? This is up for debate. The best potatoes to use for making french fries are Yukon Gold or Russets. Russet potatoes are starchy and mealy on the inside which makes them fluffy once cooked. However, the Yukon Gold is my all-time go-to potato for delicious flavorful homemade french fries. They are never too dry on the inside like russets can sometimes be, but either way, this french fry recipe produces the very best homemade french fries you'll ever eat.
Can dogs eat french fries? It's not healthy for your pooches and pups to eat french fries. So, for all the dog-loving owners out there, it's best if you give your dogs plain baked or boiled potatoes which are ok. The high fat and salt content in french fries can negatively affect small dogs and big dogs alike. In fact, small dogs can get salt poisoning and make them have convulsions, diarrhea, and even put them into a coma. But large dogs can have issues as well including having their stomachs twist in on themselves and cause bloat and obesity.
What kind of potatoes does Mcdonald's use for their french fries? McDonald's uses a variety of potatoes to make their famous french fries including Russet Burbank, Ranger Russet, Umatilla Russet, and the Shepody. Their suppliers peel, cut, and blanch the potatoes. The potatoes are dried and partially fried (golden blonde blanched in oil) and then quickly frozen, bagged, and shipped to the restaurants. In fact, McDonald's french fry-making method seems just like my recipe here, just on a very large commercial scale.

Let's get started!

📖 Recipe

Chipotle-Garlic French Fries (Thrice Cooked)

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5 from 1 review

Author: Kelly
Total Time: 25 minutes
Yield: 2-3 servings depending on the hunger level
Diet: Vegan

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Description

These homemade french fries are seasoned from the inside out with smokey chipotle and garlicky goodness. So crispy, so golden, and SO delicious that once you start eating them, you won't be able to stop. Make extra, you won't regret it.

Ingredients

3 medium Yukon Gold potatoes, cleaned and sliced
1 to 3 garlic cloves smashed
½ chipotle powder (or more to taste)
½ teaspoon Himalayan salt (or sea salt)
¼ teaspoon sugar or honey (optional)
2-3 cups water (enough to cover potatoes)
neutral frying oil

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Instructions

Wash and slice potatoes. Slice potatoes into traditional french fries or Parmentier (cubed) potatoes.
Boil + season potatoes. In a small to medium pot, add the water, chipotle powder, salt, sugar (if using), and smashed garlic clove and heat on medium-high. Add the potatoes, and bring to a boil. Reduce the heat to a simmer and cook potatoes for 8 minutes, or just until fork-tender, but not falling apart.
Strain + cool the potatoes. Remove the potatoes from the water and spread them out onto a kitchen towel-lined platter to cool in a single layer.
First fry. When the potatoes have cooled completely, fry them in a pre-heated 325°F/163°C deep fryer (or heavy-bottomed pot), until pale blonde in color but not browned. Strain the potatoes and remove them to a paper towel-lined plate to cool. Once they've cooled you can either immediately fry them for the last time, or place them in a freezer bag until ready to fry for the last time.
Second fry. When you're ready to eat the french fries, fry them for the last time in 350°F/176°C preheated oil and remove them to a paper towel-lined plate or cooling rack when they're perfectly golden brown and crispy. Season with salt, serve immediately, and Enjoy!

Notes

If you can't find Yukon Gold potatoes, you can use Idaho, Russet, or even red potatoes too.
For a stronger chipotle-garlic flavor you can increase the amount of chipotle powder and smashed garlic cloves used. And you may also allow the potatoes to soak for several hours and up to overnight in the seasoned water.
Finish your fries with flair by dusting them with a mixture of Lawry's Seasoning Salt and chipotle powder.
For a slightly healthier french fry, follow all of the directions above, but use an air fryer to fry them instead of deep-frying the french fries for the 1st and 2nd fry times.
MealPrep fries so they're ready to eat anytime. Boil the potatoes, allow them to cool and blanch them until blonde in color in a low-temperature preheated 325°F/163°C oil (this is the first fry). Allow them to cool completely and place the potatoes into a freezer-safe bag. When you want to serve fries on the fly, preheat oil to 350°F/176°C and place frozen potatoes into the oil and fry for just a few minutes until golden and crispy.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dishes
Method: Deep Fried or Air Fryer
Cuisine: American