French Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skins on for a rustic fry). Cut into 1/4- to 1/2-inch thick sticks: halve potatoes lengthwise, then cut each half into 1/4–1/2-inch slices, then stack and cut into sticks to form uniform fries.

Rinse

Place cut potatoes in a large bowl and rinse under cold running water to remove surface starch until the water runs much clearer (about 1–2 minutes).

Soak

Fill the bowl with at least 4 cups cold water and add 2 tsp granulated salt. Add ice cubes to keep the water cold. Soak the fries 30 minutes to 2 hours (longer soaking up to 24 hours refrigerated will yield crisper fries).

Dry

Drain the potatoes thoroughly in a colander, then spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil to splatter and prevent crisping.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer (oil depth about 2–3 inches). Clip a deep-fry thermometer to the pot. Heat oil to 300°F (150°C) for the first, blanch fry.

First fry (blanch)

Working in batches (do not overcrowd), add a single layer of dried potato sticks to the oil. Fry for 4–6 minutes until the exterior looks set but not browned. The internal potato should still be soft. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining potatoes. Allow blanched fries to cool for 10–15 minutes; you can refrigerate them at this stage for up to a few hours.

Raise temperature

Increase oil temperature to 375–390°F (190–199°C) for the second, crisping fry. Let the oil come to temperature fully before adding any fries.

Second fry (crisp)

Fry the blanched fries in batches 2–4 minutes, until golden brown and crisp. Stir gently during frying to ensure even browning. Remove fries with a slotted spoon and drain on a wire rack or paper towels. While still hot, immediately sprinkle with the 1 tbs fine sea salt and the optional freshly ground black pepper and paprika/garlic powder if using.

Adjust seasoning

Taste a fry and adjust salt to your preference. If using finishing ingredients like parsley or Parmesan, toss or sprinkle them on now so they adhere to the hot fries.

For parsley-Parmesan fries: while fries are hot, toss with the chopped parsley and 2 tbs grated Parmesan so the cheese melts slightly and the herbs cling to the fries. Serve immediately.

Serve: Transfer fries to a serving bowl or platter. Offer condiments such as ketchup, mayonnaise, or aioli on the side.