French Fries Recipe

Wash and peel

Rinse the russet potatoes under cold running water. Peel them if you prefer peeled fries; leaving the skin on is fine for a more rustic texture. Trim any blemishes.

Cut into fries

Cut each potato into 1/4 to 1/3-inch (6–8 mm) thick sticks: first slice lengthwise into 1/2-inch slabs, then stack and cut into sticks. Aim for uniform thickness for even cooking. Total yield should be about 6–8 cups of cut fries.

Place the cut potatoes in a large bowl and cover with cold water (about 2000 ml). Add ice if desired to keep water cold. Soak for at least 45 minutes, or up to 4 hours in the refrigerator. This removes excess surface starch and helps achieve crispiness.

After soaking, drain and rinse the fries under cold running water until water runs clear.

Spread the drained fries on clean kitchen towels or paper towels and pat them very dry. Moisture will cause oil spattering and soggy fries. For best results, let dry for 15 minutes uncovered.

If using cornstarch for extra crisp: place the dried fries in a large bowl, sprinkle 1 tablespoon cornstarch over them and toss gently to coat evenly. This creates a light, crisp crust when fried.

First fry (blanch)

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use enough oil to submerge the fries (about 1.0–1.5 L depending on your pot). Working in batches (do not overcrowd), fry the fries for 3–4 minutes until they are limp and pale, but not browned. They should be partially cooked through. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan.

Rest between fries

Let the blanched fries cool for at least 10 minutes. You can refrigerate briefly if making ahead; this helps set the crust and yields a crisper final fry.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes each batch, until golden brown and crisp. Remove and drain on a wire rack or paper towels to remove excess oil.

Immediately after the final fry, while fries are still hot and oily, sprinkle with kosher salt (about 2 tsp) and freshly ground black pepper (about 1/2 tsp). If using, also add garlic powder and paprika to taste (about 1/2 tsp each). Toss gently to distribute evenly.

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