French Fries Recipe

Peel and cut

Peel the russet potatoes (leave peel on if you prefer skin-on fries). Trim the ends and cut each potato into 1/3- to 1/2-inch (about 8–12 mm) thick sticks for classic fries. Aim for uniform thickness so they cook evenly.

Rinse

Immediately place the cut fries into a large bowl and cover with cold water. Swirl the potatoes to loosen surface starch, then drain. Repeat rinsing until the water runs much clearer (2–3 rinses).

After the initial rinses, cover the cut potatoes with cold water and add the ice cubes. Soak for at least 30 minutes, up to 2 hours, in the refrigerator. This removes more starch and helps achieve crispness. Drain and rinse once more, then pat the fries completely dry on clean kitchen towels or paper towels. Ensure they are very dry to avoid oil splatter and soggy fries.

Heat oil

Pour the frying oil into a heavy-bottomed pot or deep fryer to a depth of about 4–5 cm (do not overfill). Heat the oil to 325°F (160°C) for the first blanch fry. Use a thermometer for accuracy.

First fry (blanch)

Working in small batches (do not overcrowd), add dried potato sticks to the 325°F (160°C) oil and fry for 4–6 minutes until they are softened and just beginning to take color but still pale. Remove with a slotted spoon or spider and drain on a wire rack or paper towel-lined tray. Repeat with remaining batches.

Rest

Let the blanched fries cool for at least 10 minutes. You can refrigerate them uncovered for up to 30 minutes to speed cooling and help them firm up.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry the cooled fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels.

If you prefer to bake instead of deep-fry: toss dried potato sticks with 2–3 tbsp oil, spread in a single layer on a hot baking sheet, and bake at 230°C (450°F) for 20–30 minutes, turning once, until crispy and golden.

While the fries are still hot from the second fry, sprinkle with fine sea salt to taste (use the 1.5 tsp as a guideline), then add freshly ground black pepper and any optional seasonings (garlic powder, paprika) if desired. Toss gently to coat evenly.

For herb or cheese-finished fries, immediately toss the hot fries with minced parsley and grated Parmesan so the cheese melts slightly and the herbs adhere. Serve right away.