French Fries Recipe

Wash and cut

Scrub the russet potatoes under running water to remove dirt. Leave skin on or peel according to preference. Trim any blemishes. Cut potatoes into 1/4–1/2 inch sticks: slice lengthwise into 1/4–1/2 inch slabs, then stack and cut into uniform sticks for even cooking.

Soak to remove starch

Place the cut fries in a bowl and cover with 6 cups of cold water. Refrigerate and soak for at least 30 minutes and up to 2 hours (longer soaking removes more surface starch and yields crisper fries). If keeping very cold, add 1 cup ice to make an ice bath; otherwise room-temperature water is fine for short soaks.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil to splatter and reduce crispness. Allow to air-dry 10–15 minutes after towel drying if time permits.

Heat oil

Pour 6 cups neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Attach a thermometer and heat oil to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently.

First fry (blanch)

Working in batches so you do not overcrowd the pot, add the dried potato sticks to the oil and cook for 4–6 minutes until soft and pale (not browned). Remove with a slotted spoon or spider to a wire rack or tray lined with paper towels. Repeat with remaining potatoes. Let the blanched fries rest for 10–20 minutes; you can refrigerate them for crispier results.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping fry. Allow temperature to stabilize before adding fries.

Second fry (crisping)

Fry the blanched fries in batches for 2–4 minutes each, until golden brown and crisp. Avoid overcrowding so oil temperature does not drop too much. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined tray to drain briefly.

Safety and oil handling

Keep children and pets away from the hot oil, monitor temperature, and never leave unattended. When finished frying, turn off heat and allow oil to cool completely before straining and storing or disposing according to local regulations.

Season while hot

While the fries are still hot and just out of the oil, sprinkle them evenly with the 2 tsp fine sea salt, 1 tsp black pepper and, if using, the garlic powder and paprika. Toss gently or shake in a large bowl to distribute seasoning.

Optional garnish

For a finishing touch, toss with 2 tbsp chopped parsley and/or sprinkle 2 tbsp grated Parmesan. Serve immediately for best texture and flavor.