French Fries Recipe

Peel and cut

Peel the russet potatoes (optional to leave skin on). Cut each potato into even 1/3 to 1/2-inch sticks: trim ends, slice into 1/3–1/2-inch slabs, then stack and cut into uniform batons. Aim for consistent size so fries cook evenly.

Rinse

Place cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch.

Bring about 2 L of water to a rolling boil in a large pot with 1 tablespoon salt. Add the rinsed fries and return to a gentle boil. Cook for 4–5 minutes until fries are just tender but still holding shape (test one: it should give slightly but not break apart). This step partially cooks the interior and removes excess starch for crisping.

Immediately drain the fries into a colander and spread them in a single layer on a clean kitchen towel or baking sheet to cool. Allow to steam off and cool for 15–20 minutes. For best results, refrigerate uncovered for 30–60 minutes to dry further if time allows.

Heat frying oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat over medium-low until small bubbles form around a piece of potato added to the oil but it does not brown quickly. Use enough oil so fries can float freely.

Working in batches, add cooled fries to the oil (do not overcrowd). Fry for 3–4 minutes until pale, soft, and just starting to show structure but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let fries rest for 10 minutes; you can refrigerate at this stage for up to a few hours.

Increase oil temperature to 375–400°F (190–205°C). Heat thoroughly between batches so oil returns to temperature quickly when food is added.

Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Agitate the basket or pot gently to prevent sticking and promote even browning.

Remove fries with a slotted spoon or spider and drain on a wire rack or paper towels for a minute to remove excess oil.

While still hot, immediately sprinkle fries with kosher salt to taste (start with 1 teaspoon for the batch and adjust) and the freshly ground black pepper. Toss gently to coat evenly.

If using, sprinkle with chopped fresh parsley for a bright finish. Serve hot with ketchup, mayonnaise, or your preferred dipping sauce.