Side French Fries Recipe

Peel and cut

Wash and peel the russet potatoes. Cut each potato into 1/4 to 3/8-inch sticks (classic fry shape). Try to keep pieces uniform so they cook evenly.

Rinse

Place cut fries in a large bowl and rinse under cold running water, or change water and swish until water runs mostly clear to remove surface starch.

Soak

Cover the rinsed fries with cold water and add the ice cubes. Soak for at least 30 minutes and up to 2 hours in the refrigerator to firm the fries and extract more starch for crisping.

Bring salted water to a simmer

Drain soaking water. In a large pot, add 4 cups (approx. 1000 ml) fresh cold water and 1 tablespoon salt and bring to a gentle simmer (not a rolling boil).

Par-cook fries

Add the cut potatoes and simmer gently for 4–6 minutes until the exterior is just tender but the interior still slightly firm. Do not let them fall apart.

Shock and dry

Immediately drain the potatoes and transfer to a bowl of ice water to stop cooking for 2–3 minutes. Drain thoroughly, then spread fries in a single layer on clean kitchen towels or paper towels and pat dry completely. Excess moisture will cause oil splatter and reduce crispness.

Heat oil

Pour 1 to 1.25 cups neutral oil into a medium heavy-bottomed pot or a deep fryer. Heat oil to 325°F (160°C). If you don't have a thermometer, test by dropping a small piece of potato: it should sizzle gently.

Fry in batches

Working in small batches (so the oil temperature doesn't drop), add fries and cook for 3–4 minutes until they are pale and slightly softened but not browned. Remove with a slotted spoon or spider and drain on paper towels. Let them cool for 10–15 minutes (can be refrigerated for faster cooling).

Increase oil temperature

Raise oil temperature to 375–400°F (190–205°C). Ensure oil is at the higher temperature before adding fries; use a thermometer for accuracy.

Fry to golden brown

Fry the par-cooked fries in batches again for 2–4 minutes until deep golden and crisp. Stir gently to prevent sticking and ensure even browning.

Drain and season

Using a slotted spoon, transfer fries to a paper towel-lined tray to drain excess oil. Immediately sprinkle with 1 teaspoon fine sea or kosher salt and 1/4 teaspoon freshly ground black pepper while still hot so seasoning adheres. If using, toss with 1 tablespoon finely chopped fresh parsley.

Serve hot in a basket or bowl with ketchup, garlic aioli, or your preferred dipping sauces.

Leftovers: Re-crisp in a 425°F (220°C) oven for 5–8 minutes on a wire rack, or in an air fryer at 400°F (200°C) for 3–5 minutes.