French Fries Recipe

Peel and cut

Peel the russet potatoes (you can leave the skin on if preferred). Cut each potato into 1/4- to 1/3-inch (6–8 mm) thick sticks for classic fries. Try to make sticks as uniform as possible so they cook evenly.

Rinse and soak

Place the cut potato sticks in a large bowl and rinse with cold water, agitating to remove surface starch. Drain and refill with fresh cold water. Cover and refrigerate or soak at room temperature for at least 30 minutes, up to 2 hours. For best crisping, soak up to 4 hours or overnight in the refrigerator.

Prepare blanching water

In a large pot, add 1600 ml cold water and 1 tablespoon salt, and bring to a gentle simmer. Add 1 teaspoon vinegar if using. Drain the soaked potatoes and add them to the simmering water in small batches so the water returns to a simmer quickly.

Blanch the fries

Simmer the potatoes gently for 3–5 minutes until they are just tender on the outside but still raw inside (they should not break apart). Remove with a slotted spoon or wire skimmer and immediately transfer to a bowl filled with ice and 300 g ice water to stop cooking. Let cool completely, about 5 minutes, then drain and spread on a baking sheet in a single layer. Pat dry thoroughly with paper towels — removing surface moisture is crucial for crispiness.

Heat oil for first fry

Pour 1200 ml neutral oil into a deep, heavy pot or deep fryer so there's enough depth for the fries but leaving at least 5 cm headspace. Heat oil to 160°C (320°F). Use a thermometer for accuracy.

First (blanch) fry

Fry the dried, blanched potato sticks in small batches for 4–5 minutes, or until they are pale and slightly tender but not browned. Maintain oil temperature around 160°C by not overcrowding. Remove fries to a wire rack or paper-towel-lined tray and let cool for at least 10–15 minutes. You can refrigerate at this point for up to a day if prepping ahead.

Heat oil for second fry

Raise the oil temperature to 190–195°C (375–385°F) for the final crisping fry.

Second (finish) fry

Fry the blanched fries in small batches for 2–3 minutes, or until they turn deep golden and crispy. Remove with a skimmer and drain briefly on a wire rack or paper towels.

Season and serve

While fries are still hot, sprinkle with 1.5 teaspoons fine salt, 1/2 teaspoon ground black pepper, and optional 1/2 teaspoon garlic powder. Toss gently to distribute evenly. Finish with 2 tablespoons fresh chopped parsley if using. Serve immediately for best texture.

Leftovers can be reheated in a very hot oven (220°C / 425°F) for 5–8 minutes or in an air fryer to restore crispness.