French Fries Recipe

Wash and peel (optional)

Wash the russet potatoes thoroughly to remove dirt. Peel them if you prefer skinless fries; leave skins on for a more rustic texture.

Cut into fries

Cut each potato into 1/3–1/2-inch (8–12 mm) sticks for classic fries. Try to keep pieces uniform so they cook evenly. As you cut, place the sticks into a large bowl of cold water to prevent browning.

After cutting, cover the potato sticks with cold water (about 2 L) in a large bowl. Add ice if available to keep water very cold. Soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crisper fries. If short on time, soak 15–20 minutes.

Drain the soaked potatoes and rinse under cold running water until the water runs clear to remove remaining starch. Spread the fries on a clean kitchen towel or paper towels and pat completely dry. Drying is essential to avoid dangerous oil splatter and to ensure crisping.

Parboil for a fluffy interior

If you choose to parboil (recommended for very even texture), bring about 2 L of water with 1 tablespoon salt to a rolling boil in a large pot. Add the dried fries and cook 3–4 minutes until the edges begin to soften but centers remain firm. Immediately drain and spread on a tray to dry and cool. You may refrigerate briefly to remove surface moisture before frying.

Heat oil to 325°F / 160°C

Pour about 1.5 liters of neutral oil into a deep heavy pot or fryer, leaving enough headroom. Heat oil to 325°F (160°C). Use a thermometer to ensure accurate temperature.

Working in small batches (do not overcrowd), gently lower a portion of the fries into the oil using a spider or slotted spoon. Blanch fry for 3–4 minutes until they are pale, soft and slightly shrunk but not browned. Remove to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining fries.

Allow blanched fries to cool for at least 10–15 minutes. You can refrigerate briefly to firm them up; this step improves crispness during the second fry.

Heat oil to 375°F / 190°C

Raise the oil temperature to 375°F (190°C). Accurate temperature is important for a golden, crisp exterior.

Again working in small batches, lower the cooled blanched fries into the hot oil and fry 2–4 minutes until golden brown and crisp. Stir gently to avoid sticking and ensure even browning. Remove fries with a spider or slotted spoon and drain on a wire rack or paper towels.

While still hot, immediately sprinkle the fries with fine sea salt (about 2 tsp total) and freshly ground black pepper to taste. Toss gently to distribute seasoning evenly.

If using finishing options, sprinkle chopped parsley and/or grated Parmesan while hot so they adhere to the fries.

Serve the fries hot and crisp. Offer condiments such as ketchup, mayonnaise, aioli, or malt vinegar on the side.