French Fries Recipe

Peel and cut

Peel the russet potatoes (optional if you prefer skin-on). Cut each potato into 1/4- to 1/2-inch thick sticks for classic fries. Aim for even thickness so they cook uniformly.

Rinse and soak

Rinse the cut potato sticks under cold running water until the water runs clear, removing excess surface starch. Place the fries in a bowl and cover with 4 cups cold water. Refrigerate and soak for at least 30 minutes, up to 2 hours. For shorter time, 30 minutes is fine; longer soaking yields crisper fries.

Ice bath

When soaking is complete, prepare an ice bath (2 cups water + 2 cups ice). Drain the potato sticks and transfer them to the ice bath for 5 minutes to cool and firm up. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels — very dry potatoes fry better.

Heat the oil

Pour about 6 cups of neutral oil into a large, heavy pot or deep fryer. Attach a thermometer and heat the oil to 325°F (163°C) for the first, blanching fry. Maintain a stable temperature and avoid overheating.

First fry (blanch)

Working in small batches (do not overcrowd), carefully add a portion of the dried potato sticks to the 325°F oil. Fry for 3 to 4 minutes until they are cooked through but not browned — they should be soft and pale. Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels to drain. Repeat with remaining fries. Let the blanched fries cool for 10–15 minutes; you may refrigerate briefly to speed this.

Increase heat

Raise the oil temperature to 375°F (190°C) for the second fry to crisp and brown.

Second fry (crisp)

Return the blanched fries to the hot 375°F oil in batches. Fry for 2 to 3 minutes, or until golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Immediately sprinkle each batch with the 1 tsp fine salt while still hot so it adheres.

Safety and leftover oil

Allow oil to cool completely before straining and storing or disposing. Keep children and pets away during frying.

Mix seasoning

While fries are cooling after the second fry (or just before serving), combine paprika (1 tsp), smoked paprika (1/2 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), ground black pepper (1/4 tsp), cayenne (1/8 tsp, optional) and finishing salt (1/2 tsp) in a small bowl. Stir to blend thoroughly.

Dust the fries

Place hot drained fries in a large bowl or tray. Sprinkle the house seasoning evenly over the fries and toss gently but quickly so the seasoning coats the fries while they are still hot and slightly oily. Taste and adjust finishing salt if needed.

Garnish and serve

If using, sprinkle finely chopped fresh parsley over the seasoned fries for color and freshness. Serve immediately with ketchup or your preferred dipping sauce on the side.