French Fries Recipe

Wash and cut

Wash the potatoes thoroughly under cold running water to remove dirt. Do not peel if you want skins on; otherwise peel. Cut each potato into 1/4 to 1/3-inch thick sticks: halve lengthwise, then lay cut-side down and slice into even strips. Aim for consistent size for even cooking.

Rinse

Place the cut potatoes in a large bowl and rinse under cold water, agitating with your hands, until the water runs much clearer (about 1–2 minutes). This removes excess surface starch.

Soak

Cover the rinsed potatoes with cold water (add ice if you have it) and soak for at least 30 minutes and up to 2 hours. This further removes starch and helps them crisp. If soaking longer than 30 minutes, change the water once to keep it cold.

Dry

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry. Any surface moisture will cause oil to spit and prevent crisping.

Heat oil to 300°F / 150°C (low)

Pour oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel), leaving at least 3 inches headspace. Attach a thermometer and heat to 300°F (150°C) over medium heat.

Blanch potatoes

Working in batches so you don't overcrowd the oil, add a portion of the dried potatoes and fry for 4–6 minutes until they are cooked through but still pale and flexible (they should not brown). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Repeat with remaining potatoes.

Cool

Allow the blanched fries to cool to room temperature, about 10–15 minutes. You can refrigerate 10–20 minutes to speed up and help them firm up — this improves final crispness.

Heat oil to 375°F / 190°C (high)

Reheat the same oil to 375°F (190°C). Ensure oil temperature is stable before adding fries.

Fry until golden

In batches, fry the cooled blanched potatoes for 2–4 minutes until golden brown and crisp. Do not overcrowd the pot to maintain temperature. Stir gently to ensure even browning.

Drain and season

Use a slotted spoon to transfer fries to a paper towel–lined baking sheet or wire rack. Immediately sprinkle with kosher salt (and finishing salt if using) while hot so salt adheres. Add freshly ground black pepper if desired.

Serve the fries hot alongside your favorite condiments (ketchup, mayo, aioli). If preparing ahead, keep fries warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes; re-crisp briefly under the broiler or in a hot oven if they lose crunch.