French Fries Or Curly Fries Recipe

Wash and cut

Wash the russet potatoes thoroughly under cold running water to remove dirt. Peel if preferred (leave skins on for extra texture). Cut each potato into 1/4–1/2 inch thick sticks for classic fries; if making curly fries, use a spiralizer or curly cutter to create spirals about 1/4 inch thick.

Soak to remove starch

Place the cut potatoes in a large bowl and cover with cold water (about 1200 ml). Add 1 tablespoon kosher salt and a few ice cubes. Soak for at least 30 minutes and up to 2 hours to remove surface starch and help crispen fries. If short on time, 30 minutes is minimum.

Bring blanching water to a simmer

In a large pot, bring 1600 ml water to a gentle simmer (not a rolling boil). Add 1 teaspoon coarse salt. Simmering rather than boiling helps cook potatoes through without breaking them apart.

Blanch the potatoes

Drain the soaked potatoes and transfer to the simmering water in batches so the water temperature doesn’t drop too much. Blanch each batch for 3–5 minutes until the exterior is tender but the interior is not fully cooked (potatoes should be slightly flexible but still hold shape).

Shock in ice water

Immediately remove potatoes with a slotted spoon and plunge into the prepared ice water (about 1000 ml) to stop cooking. Let them cool completely, about 5 minutes.

Dry thoroughly

Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping. For best results, let them air-dry for 15–30 minutes.

Seasoning mix

If making curly fries, combine paprika (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), cayenne (1/4 tsp), and 1 tablespoon cornstarch in a bowl. Toss the dried potato spirals with the spice/cornstarch mixture until evenly coated. The cornstarch helps create a golden, crispy exterior.

Heat the oil

In a heavy-bottomed pot or deep fryer, pour in about 1 liter of neutral oil (enough to submerge fries in your vessel). Heat the oil to 325°F (160°C) for the first fry. Use a thermometer to maintain temperature.

First fry (blanch/freeze method alternative)

Working in small batches, fry the dried potatoes for 3–4 minutes at 325°F (160°C) until soft and pale gold but not brown. This cooks the interior. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. Let cool 10 minutes. (If you used the seasoning/cornstarch for curly fries, these will come out slightly crispier.)

Increase heat for final fry

Raise the oil temperature to 375°F (190°C) for the second fry. Ensure oil returns to temperature between batches.

Second fry (crisping)

Fry the potatoes in small batches for 2–3 minutes at 375°F (190°C) until golden brown and crisp. Do not overcrowd the pot. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain immediately.

Season and serve

While hot, sprinkle the fries with 1 teaspoon kosher salt (or to taste). If making curly fries, toss gently to distribute the seasoning evenly. Garnish with chopped parsley if desired and serve immediately with ketchup, mayo, or your preferred dipping sauces.