French Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Leaving skins on is optional; for a classic fry leave skins on. Cut each potato into 1/4- to 1/3-inch thick sticks: slice the potato lengthwise into planks, stack a few planks and slice into sticks for uniform size.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water. Swirl and drain, then refill with fresh cold water and add the ice. Soak for at least 30 minutes and up to 2 hours to remove surface starch (this improves crispness). If soaking longer than 2 hours, change water and keep refrigerated.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface will cause oil splatter and prevent crisping. Let them air-dry 10–15 minutes if needed.

While potatoes soak, combine the kosher salt, fine sea salt, smoked paprika, garlic powder, onion powder, black pepper, dried oregano and optional cayenne in a small bowl. Mix well and set aside. This is the house seasoned blend; reserve a small pinch to add after the final fry if desired.

Heat oil for blanching

Pour oil into a heavy, deep pot or a deep fryer so there is at least 3–4 inches of oil and heat to 300°F (150°C). Use a thermometer to monitor temperature.

First fry (blanch)

Working in small batches (do not overcrowd), add fries to the oil and cook gently at 300°F (150°C) for 4–6 minutes until the potatoes are cooked through but not browned. They should be limp and pale. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Allow blanched fries to cool for 10–20 minutes (you can refrigerate for 15–30 minutes to speed cooling).

Heat oil for final fry

Increase oil temperature to 375–385°F (190–196°C). Let it come to temperature between batches.

Second fry (crisp)

Fry the blanched fries in small batches at 375–385°F for 2–4 minutes until golden brown and crisp. Stir gently during frying to ensure even browning. Remove and drain on a wire rack or paper towels.

While fries are hot, immediately sprinkle with the reserved house seasoning and the additional kosher salt to taste. Toss gently to coat evenly. If using, sprinkle chopped parsley for color and freshness. Serve hot.

Storage note: Leftover fries lose crispness quickly. To re-crisp, spread in a single layer on a baking sheet and reheat in a 400°F (200°C) oven for 5–8 minutes or use an air fryer for a few minutes until heated and crisp.