French Fries Recipe

Peel and cut

Wash and peel the russet potatoes. Cut them into even 1/4- to 1/3-inch thick sticks (matchstick or classic fry shape). Aim for uniform size so they cook evenly.

Remove excess starch

Place the cut potatoes in a large bowl of cold water immediately to prevent browning and to remove surface starch.

Fill the bowl with cold water and add ice cubes. Soak the cut potatoes for at least 30 minutes, up to 2 hours. This step removes excess starch and helps achieve crispiness. After soaking, drain and rinse the fries under cold running water until the water runs clear.

Dry thoroughly using clean kitchen towels or paper towels. Pat them dry in batches, making sure there is minimal surface moisture to avoid oil splatter and to ensure proper frying.

If using the blanching method: bring 2 liters of water and 1 tablespoon salt to a rolling boil in a large pot. Add the dried potato sticks and boil for 3–4 minutes until they are just beginning to become tender but not breaking apart. Remove with a slotted spoon and drain on a rack or tray to cool. Pat dry again before frying. Blanching reduces cooking time in the hot oil and produces a fluffier interior.

Set up a deep-fryer or a heavy, deep pot with a thermometer. Pour in the vegetable oil and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, the oil should be hot but not smoking.

Working in small batches (to avoid overcrowding), fry the potatoes at 325°F (160°C) for 3–5 minutes until they are pale, soft, and cooked through but not browned. Remove with a slotted spoon and drain on paper towels or a wire rack.

Increase the oil temperature to 375°F (190°C) for the second fry. Once hot, fry the partially cooked fries in batches for 1.5–3 minutes, until golden brown and crisp. Drain on paper towels or a wire rack.

If you skipped blanching, you can still use the double-fry method: fry first at 325°F for 4–6 minutes until tender, then second fry at 375°F until crisp and golden.

While fries are still hot, sprinkle the 2 teaspoons of salt evenly over them so the seasoning adheres. Add freshly ground black pepper to taste if desired.

Toss gently to distribute the seasoning evenly. Serve immediately for best texture.

For a finishing touch, sprinkle finely chopped parsley and/or grated Parmesan over the hot fries and toss briefly. Serve with ketchup, mayonnaise, aioli or your preferred dipping sauce.