Homemade French Fries with Lemon Zest and Parsley

Homemade Crispy French Fries RecipeIt must be everyone’s all-time favorite. French fries. I do not know if you are like me, but I grew up on fries, probably due to the Sunday night meals at McDonald’s. The salty, crispy goodness that keeps you coming back for more. There are so many varieties, and so many options when it comes to french fries, that when you have a great batch, you know it, and when you have a bad batch, you know it.

My kids love french fries. They could probably eat them every night if they could. Sure, I buy the frozen four dollar bag of fries for them as they are quick and easy, but I also make them, homemade, and I make sure they know what they are getting. There is no rocket science to making good fries, but there is a process, and there are other options besides dipping these into ketchup. Granted ketchup is the preferred sauce by many, however you should never pass up things like garlic mayonnaise, mustard blends, or what I did, and sprinkled sea salt, a cracked pepper blend, as well as lemon zest and chopped parsley.

Lets get started on the french fries.


  • 4 large russet potatoes, cleaned, skin on
  • large bowl of ice water
  • 3 cups (or more) of Canola oil
  • Zest of half a lemon
  • 2 tbsp fresh parsley, chopped
  • sea salt to taste
  • cracked black pepper, to taste

Begin by taking your potatoes, and place it on your cutting board, length-wise. Cut it into about 1/2 inch strips length-wise. You should get about 4-5 strips. Lay them flat and cut into about 1/4 inch strips, or the width of how you want your fries. Repeat the process with the remaining potatoes.

Add all of the potato strips to the large bowl of ice water. Soak for roughly 45 minutes. Drain, and pat them dry with a large towel. Heat a large pot with the canola oil to roughly 350 degrees. Add the dry dries, in batches, and cook for only a few minutes per batch, roughly 4-6 minutes. Remove with a slotted spoon and let place in a strainer to let any excess oil drain. Repeat the process until the rest is cooked.

Next, jack up the heat a bit with the oil, around 375 degrees. Add the precooked fries back in the oil and cook for another 3-6 minutes until nice and golden brown. Remove with the slotted spoon and let drain for about a minute.

Place in a large bowl and season with the salt, pepper, lemon zest and chopped parsley. Toss, and serve. The seasonings alone do not need any condiment on these, however feel free to work your french fry your style. You know how you like them. It’s hard to change, but the zest and parsley really take it to another level.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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