French Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer rustic fries). Cut each potato into 1/3-inch (about 8 mm) thick sticks: slice the potato lengthwise into planks, stack a few and cut into even sticks. Aim for uniform size so fries cook evenly.

Rinse

Place cut fries in a large bowl and cover with cold water (use most of the 1000 ml). Agitate the potatoes with your hands for 30 seconds to release starch. Drain and repeat rinsing until the water runs much clearer (1–2 rinses).

Soak or blanch

Option A (preferred) — Soak: After rinsing, submerge the cut fries in cold water with 1 tbs salt and an ice bath nearby. Soak for at least 30 minutes or up to 2 hours in the refrigerator to draw out excess starch. Option B — Parboil/Blanch: Bring 1000 ml water to a gentle boil with 1 tbs salt, add the fries and simmer 3–4 minutes until just tender but not falling apart, then immediately transfer to an ice bath (2 cups ice + cold water) to stop cooking. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Dry completely

Spread fries on a baking sheet or tray in a single layer and let air-dry for 10–15 minutes, then pat again to remove all surface moisture. Dry fries are essential for proper frying and crispness.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth that will allow fries to float (about 4–5 cm). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of bread — it should bubble steadily but not darken quickly.

First fry (blanch)

Working in batches (do not overcrowd), add fries to the oil and fry for 3–4 minutes until soft and pale (no browning). Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels to drain. Let them rest for at least 5–10 minutes; cooling helps form a dry interior and allows for a crisp finish on the final fry.

Heat oil for second fry

Increase oil temperature to 375°F (190°C). Make sure temperature stabilizes before the final fry.

Second fry (finish)

Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Stir gently or move fries in the oil to brown evenly. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Season

While still hot, immediately sprinkle fries with fine sea salt (about 1 tsp) and ground black pepper to taste. If using, also add garlic powder (1/4 tsp) and toss gently to coat. Garnish with chopped fresh parsley if desired.

Serve the fries hot with your favorite dipping sauces (ketchup, mayo, aioli).