Large French Fries Recipe

Peel and cut

Peel the 3 large russet potatoes (you can leave the skin on if you prefer rustic fries). Cut each potato into 10–12 mm (about 3/8–1/2 inch) sticks for classic large fries. Aim for uniform thickness 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 excess surface starch. Fill the bowl with 1600 ml cold water and 500 ml ice (or very cold water) and soak for at least 30 minutes and up to 2 hours. This firms the potato and removes more starch for crisper fries.

Prepare oil and blanch water

While the potatoes soak, pour 1.5 liters of vegetable oil into a deep heavy pot or deep-fryer, leaving at least 6 cm (2–3 inches) headspace. Heat the oil to 160°C (320°F) for the blanch (first) fry. In a separate pot, bring 1500 ml water to a gentle simmer and add 15 ml white vinegar; keep at a bare simmer (not boiling). The vinegar helps the fries keep their shape during blanching.

Drain and dry

Drain the soaked fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — excess water will cause oil splatter and reduce crispness.

Blanch (first fry)

Working in batches that do not crowd the pot, add fries to the 160°C (320°F) oil for 4–5 minutes. They should soften and start to turn very slightly pale, but not brown. Alternatively, if you prefer a water blanch, add potatoes to the simmering vinegar water for 3–4 minutes, then drain and dry well before the oil step. Remove blanched fries with a slotted spoon to a wire rack or tray lined with paper towels.

Cool

Let the blanched fries cool for at least 10–15 minutes. You can refrigerate them uncovered for up to 1 hour to help them dry further before the final fry.

Final fry

Increase the oil temperature to 190–195°C (375–385°F). Working in batches, fry the cooled blanched fries for 2–4 minutes until golden brown and crisp. Fry until they reach your preferred color and texture. Use a slotted spoon or spider to remove fries, letting excess oil drain back into the pot, then transfer to a rack or paper towel-lined tray.

Season immediately

While the fries are still hot and oily, sprinkle the 2 tsp coarse kosher salt evenly and the 1 tsp fine sea salt, plus 1/2 tsp freshly ground black pepper. If using, sprinkle the 1/2 tsp garlic powder and/or 1/2 tsp paprika. Toss gently to coat evenly.

For extra flavor, drizzle 1 tablespoon melted butter over the hot fries and toss with 1 tablespoon chopped fresh parsley just before serving. Serve immediately while hot and crisp.