French Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Leave the skins on or peel according to preference. Trim the ends and cut each potato into 1/4- to 3/8-inch (6–9 mm) sticks for classic fries. Aim for uniform thickness so they cook evenly.

Rinse and soak

Place the cut potato sticks into a large bowl and cover with cold water. Rinse by swishing the potatoes with your hands for 30 seconds, then drain and refill with fresh cold water. Repeat rinsing until water is much less starchy (about 2–3 times). After rinsing, prepare an ice bath by combining the 1600 ml cold water and 500 g ice in a clean container. Submerge the potatoes in the ice bath and soak for at least 30 minutes and up to 2 hours. This removes excess surface starch and firms the potatoes.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture causes oil to splatter and prevents proper browning. Let them air-dry 10 minutes on a rack if possible.

Light coating

In a large bowl, toss the dried potato sticks with 2 tablespoons cornstarch until lightly and evenly coated (this helps create a crisp crust). Add 1 teaspoon freshly ground black pepper and toss to distribute. Do not add the kosher salt now if you plan to double-fry; reserve the 2 teaspoons kosher salt for finishing after the second fry.

First (blanch) fry — 135°C / 275°F

Pour the neutral oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches (7–10 cm). Heat the oil to 135°C (275°F) and maintain this temperature. Working in batches (do not overcrowd), add a portion of the potato sticks and fry for 6–8 minutes until they are softened but have little color. Use a slotted spoon to remove fries and transfer to a wire rack or paper towels to drain. Let the fries cool for 10–20 minutes. Keeping batches warm in an oven is not necessary here — allow them to cool to room temperature before the final fry.

Second (finish) fry — 190°C / 375°F

Raise the oil temperature to 190°C (375°F). Fry the blanched fries in batches for 2–4 minutes until golden-brown and crisp. Turn the fries as needed for even browning. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly.

While still hot, immediately sprinkle the fries with the reserved 2 teaspoons kosher salt and the 1 teaspoon flaky sea salt to taste (or use only flaky sea salt if preferred). Toss gently to distribute seasoning. If using, sprinkle 1 tablespoon finely chopped fresh parsley and toss to coat for a fresh finish. Serve immediately while hot and crisp.