Five Guys Fries Reimagined: A Crispy, Tasty Copycat Recipe

Five Guys fries are the kind of comfort that hits you in the mouth before you even take a bite. Crisp edges give way to a pillowy interior, salted just right with a crunchy, golden skin that snaps when you bite it.

If you want the best Five Guys fries, you’ll learn a few small but essential steps that transform humble spuds into something almost addictive.

I’ll share a reliable Five Guys fries recipe, practical Five Guys fries tips, and the sensory cues you need to hit that perfect crunch every time.

Why This Five Guys Fries is a Keeper?

The texture relies on a double-fry technique that separates interior cooking from surface browning, so the potatoes become tender inside before developing a crunchy shell. That contrast is the hallmark of the best Five Guys fries.

Using a high-smoke-point oil preserves the clean potato flavor and lets the surface reach a deep Maillard coloration without burning. The Maillard reaction produces those caramelized savory notes you associate with restaurant fries.

A light dusting of cornflour absorbs residual surface moisture and creates micro-roughness for crispness, while a brief rest between fries allows steam to escape and the crust to set properly.

Finally, starting with a starchy potato like Russet ensures the interior stays fluffy rather than gluey, giving you that perfect bite that snaps and melts at the same time.

What Goes Into Legendary Five Guys Fries?

• 900 g (about 2 lb) Russet or Yukon Gold potatoes: high starch content yields a fluffy interior and superior contrast to the crisp exterior
• 1.5 L (about 6 cups) neutral frying oil, such as vegetable or peanut: stable at high temps, so oils do not oxidize, keeping flavor clean
• 15 g (1 tbsp) fine sea salt: enhances perception of sweetness and balances Maillard flavors
• 30 g (2 tbsp) cornflour (cornstarch): absorbs surface moisture and promotes a brittle, crunchy crust via gelatinization
• 30 ml (2 tbsp) cold water: hydrates cornflour into a thin slurry for even coating without clumping

Kitchen Tools You’ll Need

• Deep fryer or heavy-bottomed Dutch oven.
• A thermometer for accurate oil temperature.
• Sharp chef’s knife or mandoline for uniform cuts.
• Paper towels and a wire rack for draining.

Firing Up the Crispiest Five Guys-Style Fries

1. Prepare the potatoes by washing and peeling if you prefer. Cut into 1 cm sticks, keeping sizes consistent. Uniform pieces produce even cooking and a predictable texture.
2. Place cut fries in a large bowl of cold water and let sit 30 minutes. The water draws out surface starch, which reduces sticking and encourages a crisper finish. You should see the water cloud slightly – that’s the starch leaving the potato.
3. Drain and pat each fry completely dry with paper towels. Damp surfaces turn to steam in hot oil and make fries soggy, so thorough drying is essential. You want them as dry as you can get them.
4. Make a thin slurry of cornflour and cold water, then toss the dried fries lightly so they get a slight dusting. Chill for 10 minutes. The cornflour forms a micro-layer that crisps into a delicate shell during frying.
5. Heat oil to 150 °C (300°F). Fry the potatoes in small batches for about 5 minutes until softened but still pale. You’ll notice a gentle bubbling and a softening texture when you test one with tongs.
6. Remove fries and drain on a wire rack for at least 5 minutes. During this rest, steam escapes and the interior firms up, which is crucial before the final browning pass.
7. Increase oil temperature to 190 °C (375 °F). Return fries in batches and fry until deeply golden and crackling, about 3-5 minutes. The aroma will change from faint potato to rich, toasty notes as sugars caramelize.
8. Drain on paper towels, season immediately with fine sea salt, and toss gently. Serve hot so the contrast between the glassy crust and the soft interior is at its peak. Taste for seasoning and add more if needed.

Master Tricks for Flawless, Never-Soggy Five Guys Fries

Keep Batch Sizes Small

Overcrowding the fryer drops the oil temperature quickly and steams the potatoes instead of frying them.

Work in small batches so the oil returns to temperature fast and each piece crisps evenly. Use a thermometer to keep temperatures steady.

Dry Thoroughly and Rest Between Fries

Any surface moisture is the enemy of crispness. Pat dry, then give fries a brief rest after the first fry.

That pause allows internal steam to dissipate and sets the exterior so the final fry yields a glassy, shattering crust.

Season Right Away

Salt adheres best when sprinkled hot from the oil. It melts slightly and integrates into the crust for a balanced flavor. If you want a spicy twist, add a pinch of paprika or a Cajun blend immediately after frying.

How to Store Five Guys Fries?

Cool fries completely before storing to avoid condensation. At room temperature, best eaten within 2 hours for ideal texture.

In the fridge, keep in an airtight container up to 2 days; re-crisp in a hot oven or air fryer. For longer storage, freeze in a single layer, then transfer to a bag for up to 1 month.

Variations and Substitutions

Cajun-style: toss with smoked paprika, cayenne, garlic powder, and onion powder after frying for a bold, spicy finish.

Sweet potato fries: swap Russet for sweet potatoes and reduce fry time; expect a softer interior and sweeter note.

Skin-on rustic: leave skins for more texture and a slightly earthier flavor, increase fry time by a minute for browning.

Air-fryer adaptation: par-cook at 160 °C then finish at 200 °C in the air fryer, shaking frequently for even color.

Nutrition Information

These fries are energy-dense and provide potassium and vitamin C from the potato. A typical serving is high in carbs and fat due to frying.

Not gluten-containing or dairy-based, so they are naturally gluten-free and dairy-free, though not keto-friendly.

Frequently Asked Questions