French Fries Recipe

Wash and cut

Wash the potatoes well to remove dirt. Peel if preferred (Buffa's style is typically peeled or partially peeled). Cut each potato into 1/4- to 3/8-inch thick sticks for classic fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place cut potato sticks into a large bowl and cover with the cold water (6 cups). Rinse the cut potatoes by swishing for 1 minute, then drain and refill with fresh cold water. Soak for at least 30 minutes, or up to 2 hours in the refrigerator, to remove excess starch and improve crispness.

After soaking, drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Heat 4 cups of the oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes per batch until they are softened and pale (not browned). Use a slotted spoon to transfer blanched fries to a tray lined with paper towels to drain. Let rest for 10 minutes.

Increase the oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd the fryer; crowding lowers oil temperature and leads to soggy fries. Use a slotted spoon to remove fries and place on a clean tray lined with paper towels to drain excess oil.

While fries are still hot, sprinkle with kosher salt, black pepper, paprika, and garlic powder. Toss gently to distribute the seasoning evenly. Taste and adjust salt if needed.

Optional add-ons

If serving with cheese, place hot fries on an oven-safe tray, sprinkle shredded cheddar over the top and briefly place under a broiler or in a 400°F (200°C) oven for 1–2 minutes until cheese melts. For jalapeños, scatter sliced pickled jalapeños over fries before serving.

Serve fries immediately while hot and crisp alongside ketchup or preferred dipping sauces. Leftover fries can be re-crisped in a 425°F (220°C) oven for 5–7 minutes.