French Fries Recipe

Wash and peel

Wash the russet potatoes under cold running water. Peel them if you prefer skinless fries; leaving the skin on is optional for texture and flavor.

Cut into fries

Cut each potato into 1/3- to 1/2-inch-thick sticks: halve lengthwise, then cut each half into 1/3–1/2-inch slices, then stack and cut into sticks to produce uniform fries.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water until the rinse runs clear to remove surface starch. Drain, then cover with the 4 cups cold water and 1 cup ice. Soak for at least 30 minutes and up to 2 hours. This firms the potatoes and removes excess starch for crispiness.

Dry thoroughly

After soaking, drain the fries in a colander and spread them out on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil splatter and reduce crisping. Let them air-dry briefly (10–15 minutes) if needed.

First fry (blanch)

Pour about 1 to 1.5 cups oil into a heavy-bottomed pot or a deep fryer, filling it to give at least 2–3 inches of oil depth but not more than two-thirds full. Heat the oil to 300°F (150°C). If you don’t have a thermometer, heat until a small cube of potato sizzles gently when added. Working in batches of about 1/3 of the fries (don’t overcrowd), fry the potatoes for 4–5 minutes until they are softened through but not browned. Use a slotted spoon to transfer them to a wire rack or paper towel–lined tray to drain. Let the fries cool for 10–15 minutes; you can refrigerate briefly to help firm them.

Second fry (crisp)

Increase the oil temperature to 375–400°F (190–205°C). When the oil reaches temperature, fry the cooled blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

While the fries are hot, immediately sprinkle the fine salt evenly over them so it adheres. Toss gently to coat. If using, drizzle the optional teaspoon of neutral oil and toss to help seasoning stick and add shine. Finish with coarse or finishing salt and freshly ground black pepper to taste.

Serve hot. Provide ketchup, mayonnaise, or other dipping sauces on the side as desired.

Storage note: Best eaten immediately. Leftover fries can be reheated in a hot oven (425°F / 220°C) on a baking sheet for 5–8 minutes to re-crisp.