French Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer a more rustic fry). Cut each potato into 1/3-inch (about 8 mm) thick sticks for classic fries. Keep sizes uniform so they cook evenly.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Fill the bowl with cold water (about 1 liter) and add ice if available. Soak for at least 30 minutes and up to 2 hours to remove excess starch and help achieve a crisper fry.

Dry thoroughly

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat them completely dry. Removing moisture is important to prevent oil splatter and to help crisping.

If using cornstarch for an extra-crispy exterior: place the dried potato sticks in a large bowl, sprinkle 1 teaspoon cornstarch over them, and toss gently until evenly coated. Shake off any excess cornstarch.

Heat oil for first fry

Pour about 1 cup of neutral frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat the oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato produces small steady bubbles but does not brown quickly.

First fry (blanch)

Work in batches so you don't crowd the pot. Fry the potatoes for 4–6 minutes until they are softened and pale (no brown color). Use a slotted spoon to remove them and transfer to a wire rack or paper towels to drain and cool. Repeat with remaining batches.

Increase heat for second fry

Raise the oil temperature to 375°F (190°C). Let the oil come to temperature between batches.

Second fry (crisp)

Fry the partially cooked fries in batches for 2–4 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. While hot, immediately sprinkle fries with the measured fine salt and freshly ground black pepper. Toss gently to distribute seasoning. If using garlic powder and/or chopped parsley, add them now and toss briefly.

If you prefer not to deep-fry: heat 2 tablespoons oil in a large skillet over medium-high heat. Add a single layer of fries (in batches), cook, turning occasionally, until golden and cooked through, about 8–12 minutes per batch. For oven finishing, after blanching in oil or parboiling and drying, toss with 1–2 tablespoons oil, spread on a baking sheet in a single layer, and roast at 425°F (220°C) for 20–30 minutes, flipping once, until golden and crisp.

Serve the fries hot. Adjust seasoning to taste. Serve with ketchup, mayonnaise, aioli, or your preferred dipping sauce.