French Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold running water. Peel them if you prefer skinless fries; leaving the skin on adds texture and flavor.

Cut into fries

Trim the ends and cut each potato into 1/3 inch (about 8 mm) thick sticks for classic fries. Try to keep sizes uniform so they cook evenly — about 7–9 sticks per potato depending on size.

Rinse and remove starch

Place the cut fries into a large bowl and pour in cold water. Swirl the potatoes to rinse away surface starch, then drain. Repeat rinsing until the water runs much clearer (2–3 times).

Soak

Fill a bowl with the measured cold water and add ice to bring the temperature down. Submerge the cut fries and soak for at least 30 minutes and up to 2 hours. This firms the potatoes and removes more starch for crisper fries. If soaking longer, keep refrigerated.

Dry thoroughly

Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly — very important so the oil doesn't splatter and so fries crisp properly. Let them air-dry a few minutes if needed.

Heat oil for blanching (first fry)

Pour about 1.5 cups oil into a heavy-bottomed pot or deep fryer so you have at least 2–3 inches of oil depth. Heat the oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato placed in the oil forms gentle bubbles but doesn't brown quickly.

Blanch (first fry)

Working in small batches (so you don't lower the oil temperature too much), add fries and fry for 4–6 minutes until they are softened and pale, with no golden color. Remove with a slotted spoon or spider and place on a wire rack or paper towel-lined tray to drain. Let the blanched fries cool for at least 10 minutes; you can refrigerate them for 15–30 minutes to help develop a crust at the second fry.

Heat oil for crisping (second fry)

Increase the oil temperature to 375°F (190°C). Allow it to stabilize at this temperature before adding fries.

Crisp (second fry)

Fry the blanched, cooled fries in small batches for 2–4 minutes until they turn golden brown and crisp. Stir gently to ensure even coloring. Do not overcrowd the pot.

Drain

Remove fries with a slotted spoon and transfer to a wire rack or paper towel-lined tray. Immediately sprinkle with half of the sea salt.

Finish seasoning

While fries are hot, sprinkle with remaining sea salt, black pepper, and any optional seasonings (garlic powder or smoked paprika) to taste. Toss gently to distribute the seasoning evenly.

Serve

Serve immediately for best texture, with malted vinegar, ketchup, or your preferred condiments. If holding for a short time, keep in a single layer on a warm oven rack (200°F / 95°C) to maintain crispness for up to 20–30 minutes.