French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if you prefer (peels can be left on). Cut the potatoes into even sticks about 1/4–1/2 inch thick. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed potato sticks in a large bowl of cold water and soak for 30 minutes (or up to 2 hours in the refrigerator). This improves crispness by removing more starch.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and reduce crispness.

Heat oil

Pour about 1 cup (or enough to reach ~1–1.5 inches in a medium heavy pot) of vegetable oil into a heavy-bottomed pot or deep skillet. Heat over medium-high until oil reaches 325°F (163°C) for the first blanch. If you don't have a thermometer, test by dropping one small fry; it should produce gentle bubbling.

First fry (blanch)

Working in batches, add a single layer of dried potato sticks to the oil and fry for 3–4 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let fries cool for 5–10 minutes.

Second fry (crisp)

Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with 1 tsp salt and 1 tsp black pepper, tossing gently to distribute.

Beat eggs

While the fries are in their second fry or resting, crack the 2 large eggs into a small bowl. Add 1 tablespoon milk or cream (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter or neutral oil and let it melt and coat the pan. Pour in the beaten eggs. Let them sit undisturbed for about 10–15 seconds until the edges begin to set, then gently stir with a spatula, pushing set edges toward the center. Continue to cook, folding and stirring occasionally, until softly set but still moist, about 30–60 seconds more depending on heat. Remove from heat slightly before they look fully done; they will finish cooking from residual heat.

Season eggs

Taste and adjust seasoning if needed. Keep eggs warm until ready to serve.

Combine (optional serving style)

Serve the hot fries on a platter or individual plates and top with the two scrambled eggs, or serve eggs on the side. Garnish with chopped parsley and offer ketchup or aioli.

If desired, sprinkle the chopped parsley over the fries and eggs, and serve with ketchup or aioli. Serve immediately while fries are crisp and eggs are warm.