French Fries Recipe

Wash and peel

Wash the potatoes under cold running water and peel them if you prefer skin-off fries. For a more rustic fry, leave the skins on for half or all of the potatoes.

Cut into fries

Cut each potato lengthwise into 1/2-inch to 3/4-inch thick planks, then stack and slice into uniform sticks. Aim for consistent thickness so they cook evenly (about 8–10 long sticks per potato).

Rinse and soak

Place cut potatoes in a large bowl and cover with cold water. Add ice if desired to keep them cold. Soak for at least 30 minutes, up to 2 hours. This removes surface starch and helps achieve crispiness.

Dry thoroughly

Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat them completely dry; excess moisture will cause oil to splatter and prevent crisp edges. Let them air-dry for 10 minutes while heating oil.

Heat oil for blanching

Pour about 1 liter of oil into a heavy pot or deep fryer leaving at least 4 inches headspace. Heat oil to 300°F (150°C). Use a thermometer for accuracy.

Cook in batches

Working in small batches (do not overcrowd), add fries and cook 4–6 minutes until they are softened and pale but not browned. They should be flexible and cooked through. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries.

Cool

Allow the blanched fries to cool to room temperature. For best results, refrigerate them on a tray for 15–30 minutes to firm up; this helps the final fry become crispier.

Heat oil for finishing

Heat oil (or the same oil, brought back to temperature) to 375°F (190°C). If using less oil for finishing, ensure the pot/fryer has enough to fully submerge fries during the final fry.

Fry until golden

Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Stir gently to prevent sticking and to ensure even browning. Do not overcrowd the fryer.

Drain and toss with seasoning

Remove fries to a wire rack or paper towels to drain briefly (30–60 seconds). While still hot, transfer to a large bowl and immediately toss with fine sea salt, freshly ground black pepper, and optional garlic powder and chopped parsley so the seasoning adheres.

Serve fries hot and crisp with ketchup, mayonnaise, or your preferred dipping sauce. Yield is best enjoyed immediately; if holding for more than 10 minutes, keep in a single layer on a warm oven (200°F/95°C) to maintain texture.