French Fries Recipe

Wash and peel

Rinse the potatoes under cold running water. Peel them if you prefer skinless fries; otherwise scrub well to remove dirt and leave skin on.

Cut into fries

Trim the ends, then slice each potato into ~1/3 inch (8 mm) thick planks. Stack planks and cut into 1/3 inch sticks so they are uniform for even cooking.

Soak to remove starch

Place the cut fries in a large bowl and cover with cold water (about 1 liter). Agitate briefly, then let soak at least 30 minutes and up to 2 hours. For extra crispness, add ice to make an ice bath during the last 10 minutes.

Dry thoroughly

Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and reduce crispness.

Heat oil

Pour about 1 to 1.5 cups of neutral oil into a heavy-bottomed pot or deep pan so oil depth is about 2 inches. Heat oil to 325°F (163°C) for the first blanch; if you don't have a thermometer, oil should shimmer but not smoke.

First fry (blanch)

Working in small batches (so oil temperature doesn't drop), add a handful of dried fries and cook 3–4 minutes until pale and slightly limp but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Repeat with remaining fries.

Increase temperature

Raise the oil temperature to 375°F (190°C). Allow oil to come back up to temperature before continuing.

Second fry (crispen)

Return the blanched fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Do not overcrowd the pan to maintain temperature.

Drain and season

Remove fries with a slotted spoon and transfer to a paper towel-lined tray or wire rack. Immediately sprinkle with kosher salt, freshly ground black pepper and optional garlic powder while they are hot so seasoning adheres.