Frites Recipe

Wash and cut

Wash the potatoes thoroughly to remove dirt. Leave skin on for rustic frites or peel if preferred. Cut into evenly sized sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for uniform thickness so fries cook evenly.

Rinse

Place the cut potatoes in a large bowl and cover with cold water. Swirl and drain; repeat until the water runs mostly clear. This removes surface starch and prevents clumping.

Soak

Cover the cut potatoes with fresh cold water (add ice if your kitchen is warm) and soak for at least 30 minutes, ideally 1–2 hours. For best results, soak up to overnight in the refrigerator. This further removes starch and yields crispier fries.

Dry

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Removing surface moisture prevents oil splatter and promotes even frying.

Heat oil to 325°F / 160°C

Pour the indicated oil into a deep, heavy pot or fryer, using a depth that leaves at least 3 inches from oil surface to pot rim. Heat oil over medium heat to 325°F (160°C). Use a thermometer to maintain accurate temperature.

First fry (blanch)

Working in batches of about 6–8 oz (do not overcrowd), add potato sticks to the oil and cook until they are soft and pale golden but not browned, about 4–6 minutes depending on thickness. The interior should be cooked through. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let cool for at least 10 minutes; you can refrigerate briefly to speed cooling.

Increase oil temperature

Raise the oil temperature to 375°F / 190°C. If using the same oil, allow it to come back up to temperature between batches. Use a thermometer to monitor.

Second fry (crisp)

Fry the blanched potatoes in batches at 375°F (190°C) until golden brown and crisp, about 2–4 minutes per batch depending on size. Work quickly and do not overcrowd the pot.

Drain and season

Remove fries with a slotted spoon and transfer to a wire rack or paper towels to drain briefly. Immediately sprinkle with fine sea salt, freshly ground pepper, and optional seasoning while fries are hot so seasoning adheres.

Serve the frites hot and crisp alongside ketchup, mayonnaise, or your preferred dipping sauce. For restaurant-style presentation, toss lightly with a little more salt just before serving and serve in a basket or on a plate lined with paper.

Storage: Leftover fries will lose crispness. Re-crisp in a 400°F (200°C) oven on a wire rack or in a hot oven for 5–8 minutes, or briefly in a skillet with a little oil.