French Fries Recipe

Peel and cut

Peel the russet potatoes (you can leave the skin on if you prefer). Trim the ends and cut each potato into 1/3 to 1/2-inch thick sticks (matchstick or classic fry thickness). Aim for uniform size so they 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. Fill the bowl with about 4 cups cold water (add ice if available) and soak for at least 30 minutes and up to 2 hours. This firms the potatoes and removes more starch for crispier fries.

Drain and dry

After soaking, drain the fries in a colander and pat them very dry with clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and prevent crisping.

Bring water to simmer

In a large saucepan, bring about 6 cups of water and 1 tablespoon salt to a gentle simmer (not a rolling boil). The water should be hot but not violently boiling to gently par-cook the potatoes.

Blanch fries

Add the drained, dry potato sticks to the simmering water and cook for 3–5 minutes, until the centers are just tender but the fries still hold their shape (a fork should meet slight resistance). This step cooks through the potato without browning.

Shock and dry

Immediately transfer the par-cooked fries to a bowl of ice water (or run under cold water) to stop cooking. Drain thoroughly and spread in a single layer on a baking sheet or tray lined with paper towels. Pat again to remove as much moisture as possible. Let them rest uncovered in the fridge for 15–30 minutes if time allows—this helps dry the surface further.

Heat oil

Pour about 2 cups of neutral oil into a deep, heavy-bottomed pot or Dutch oven. Attach a thermometer and heat oil to 325°F (160°C) for the first fry (blanching in oil). If you don't have a thermometer, heat until a small piece of bread browns slowly in about 60 seconds.

First fry (low-temperature)

Working in small batches (do not overcrowd), carefully lower a handful of par-cooked, well-dried fries into the oil. Fry for 3–4 minutes until pale, slightly cooked, and beginning to hold shape but not brown. Remove with a slotted spoon and drain on paper towels or a cooling rack. Let the oil return to 325°F between batches.

Increase heat for final fry

After all batches have undergone the first fry and cooled 5–10 minutes, raise the oil temperature to 375°F (190°C) for the second fry to crisp and brown.

Second fry (crisp and brown)

Fry the batches again for 2–3 minutes each until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a rack. Work quickly so fries remain hot and the oil temperature stays steady.

Season while hot

Immediately after each batch is drained, sprinkle the fries evenly with fine sea or kosher salt (adjust to taste), a light dusting of freshly ground black pepper, and the optional paprika or garlic powder if using. Toss gently to coat so the seasoning adheres while the fries are still hot and a touch oily.

Serve

Serve the fries hot with ketchup, mayo, aioli, or your preferred dipping sauce. Leftovers can be reheated in a hot oven (425°F / 220°C) on a baking sheet for 5–7 minutes to restore some crispness.

Let oil cool completely before disposing or storing. Strain and refrigerate oil for reuse if desired. Wipe and clean surfaces to remove splatters. Keep children and pets away from hot oil.