French Fries Recipe

Wash the russet potatoes thoroughly to remove dirt. Peel if you prefer peeled fries; otherwise leave skins on for texture and flavor.

Cut potatoes into even sticks about 1/3–1/2 inch (8–12 mm) thick. Aim for uniform size so they cook evenly. As you cut, place sticks into a large bowl of cold water to prevent browning.

Soak to remove starch

Soak the cut potatoes in cold water for at least 30 minutes, or up to 2 hours. This removes surface starch and helps fries crisp. After soaking, drain and rinse under cold running water until the water runs clear.

Parboil (optional for extra tender interior)

Bring 1.5 liters of water to a gentle boil with 1 tablespoon salt. Add the drained potato sticks and cook for 3–4 minutes until just starting to become tender but still firm. Immediately drain and spread on a clean kitchen towel or baking sheet to dry completely. Drying is critical to avoid oil splatter and to achieve crispness.

First fry (blanch)

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the dried potato sticks in batches (do not overcrowd) for 4–6 minutes until they are soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow to cool for at least 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with salt. Repeat until all fries are cooked.

While fries are still hot, sprinkle with the 2 teaspoons of fine sea salt and the optional 1/2 teaspoon freshly ground black pepper. Toss gently to distribute the seasoning evenly.

If using, sprinkle chopped fresh parsley for color and a fresh note. Serve immediately for best texture.