French Fries Recipe

Prepare potatoes

Wash and scrub the potatoes thoroughly to remove dirt. Leave the skins on for extra texture and flavor, or peel if preferred. Cut each medium russet potato into 1/4 to 1/2-inch thick sticks: halve lengthwise, then slice each half lengthwise into even planks, then into sticks. Aim for uniform size so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover the fries with cold water (approximately 1.6 L for 4 potatoes) and add 1 tablespoon kosher salt. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This step firms the potato and removes excess starch for crisper fries.

Dry thoroughly

After soaking, drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry—moisture on the surface will cause hot oil to spatter and will reduce crispness.

Heat oil (first fry)

Pour about 1.2 L of neutral frying oil into a deep heavy pot, Dutch oven, or deep fryer, leaving at least 5 cm (2 inches) of headspace. Attach a cooking thermometer. Heat the oil to 325°F (160°C). If using a deep fryer, set to 160°C.

First fry (blanch)

Working in small batches to avoid crowding, gently lower a portion of the dried fries into the oil. Fry for 4–6 minutes until the fries are soft but not browned — they should be cooked through and pale. Remove fries with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or to paper towels to drain. Repeat until all fries are blanched. Allow fries to cool for at least 10 minutes; for best results, refrigerate 20–30 minutes to dry further.

Heat oil (second fry)

Increase the oil temperature to 375°F (190°C). Let it come to temperature between batches so the oil stays hot.

Second fry (crisp and color)

Working in small batches again, fry the blanched fries for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly. Taste one to confirm texture; if not crisp enough, fry 30–60 seconds longer.

Drain and season

While the fries are still hot, sprinkle with fine salt (about 2 teaspoons total) and toss gently to distribute. If using optional seasonings (black pepper, garlic powder, paprika), sprinkle them now and toss to coat evenly.

Safety and oil handling

Allow the oil to cool completely before straining and storing or disposing. Never leave hot oil unattended and keep children and pets away from the cooking area.

Serve the fries immediately while hot and crisp. Offer ketchup, mayonnaise, aioli, or other dipping sauces alongside. Leftover fries can be reheated in a single layer on a baking sheet at 220°C (425°F) for 5–8 minutes to re-crisp.