French Fries Recipe

Prep potatoes

Wash and peel the potatoes (optional to leave skin on). Cut each potato into 1/4- to 3/8-inch (6–9 mm) thick sticks for classic fries. Rinse the cut fries thoroughly under cold running water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, or up to 2 hours in the refrigerator. This step removes more starch and helps achieve a crisp exterior.

Dry and toss

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry. If using cornstarch for extra crisp, toss the dried fries with 1 tablespoon cornstarch until lightly coated, then shake off excess.

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 325°F (163°C). Working in batches (do not overcrowd), fry the fries for 3–4 minutes until soft and pale but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool for 10 minutes.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, season the fries evenly with 2 teaspoons kosher salt and 1/2 teaspoon ground black pepper. Serve immediately.

In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons minced garlic, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Whisk the mixture until smooth and emulsified. Taste and adjust seasoning—add more lemon juice for brightness, salt to taste, or a pinch of sugar if too tangy.

Cover and chill the aioli in the refrigerator for at least 15 minutes to let the flavors meld. Bring to near-room temperature before serving alongside the fries.