French Fries Recipe

Wash and peel (optional)

Scrub the russet potatoes under cold running water to remove dirt. Peel them if you prefer skinless fries; for skin-on fries, leave the skins and scrub thoroughly.

Cut into fries

Cut each potato into even sticks about 1/3 to 1/2 inch thick (approximately classic shoestring-to-steak-fry size). Aim for uniform thickness so they cook evenly. As you cut, transfer the sticks to a large bowl of cold water to prevent browning.

Soak to remove starch

Once all potatoes are cut, cover them with the 6 cups of cold water and add the optional ice to keep water cold. Soak for at least 30 minutes and up to 2 hours. This step removes excess surface starch and helps achieve crispiness.

Dry completely

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat and press to remove as much moisture as possible. Moisture will cause oil to splatter and prevent crisping.

Heat the oil

Pour the 4 cups of neutral frying oil into a heavy-bottomed pot or deep fryer, filling to about one-third full to allow space for the fries. Heat the oil to 300°F (150°C) for the first blanching/frying stage. If you don't have a thermometer, heat until a small piece of potato placed in the oil produces gentle, steady bubbles but does not brown quickly.

First fry (blanch)

Working in batches (do not overcrowd), carefully add a single layer of dried potato sticks to the 300°F oil. Fry for 4–6 minutes until the fries are tender and pale golden but not browned. Use a slotted spoon or spider to remove the fries and transfer them to a paper-towel-lined baking sheet. Repeat until all fries are blanched.

Increase oil temperature

Increase the oil temperature to 375°F (190°C). Let the oil come up to temperature between batches. Proper temperature is important for crisping without absorbing excess oil.

Second fry (crisp)

Return the blanched fries to the hot 375°F oil in batches. Fry for 2–4 minutes, stirring occasionally, until they turn deep golden and crisp. Remove with a slotted spoon and drain on a fresh layer of paper towels or a wire rack set over a tray.

Season immediately

While still hot, sprinkle the fries with the 1 tsp kosher salt (or to taste) and the 1 tsp finishing salt for texture. If using, add the 1/2 tsp freshly ground black pepper and toss gently to distribute. Seasoning when hot helps the salt adhere.

Serve

Serve the fries immediately for best texture. Offer condiments like ketchup, mayonnaise, aioli, or vinegar on the side if desired.

Safety and storage notes

Use caution when frying: do not leave hot oil unattended and keep a lid nearby to smother flames if necessary. Leftover fries can be refrigerated in an airtight container for up to 2 days; re-crisp in a 425°F (220°C) oven or in a hot skillet for 8–10 minutes.