French Fries Recipe

Wash and cut

Wash potatoes thoroughly to remove dirt. Leave skins on or peel per preference. Trim ends and cut each potato into 1/4- to 1/3-inch (6–8 mm) sticks for classic fries. Try to keep pieces uniform for even cooking.

Rinse

Place cut fries in a large bowl and rinse under cold running water, tossing, until the water runs clear. This removes surface starch and helps prevent fries from sticking and browning too quickly.

Submerge the rinsed fries in cold water (about enough to cover, ~2 L) and refrigerate or leave in a cool place for at least 30 minutes and up to 4 hours. For best results, soak 1–2 hours. Add ice if you want to keep water cold for longer soaks.

Drain the soaked fries and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to spit and reduce crispness. If using cornstarch: place the dry fries in a large bowl, sprinkle 2 tsp cornstarch evenly over them, and toss gently until lightly and evenly coated.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer, filling so there is at least 3–4 inches (7–10 cm) of oil but not more than two-thirds of the vessel. Heat oil to 325°F (160°C). Use a thermometer to monitor temperature.

Working in batches (do not overcrowd), add a portion of the fries to the oil and fry for 4–6 minutes, until the fries are cooked through but still pale and soft — not browned. Remove with a slotted spoon or wire strainer and drain on a wire rack or paper towels. Let the fries rest 10–30 minutes to cool; you can refrigerate for better texture if desired.

Heat oil hotter

Raise the oil temperature to 375°F (190°C).

Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Toss gently while frying for even browning. Remove fries and drain briefly on a wire rack or paper towels.

While still hot, sprinkle the fries evenly with the sea salt and freshly ground black pepper. If using garlic powder or paprika, dust lightly as well and toss to distribute. Garnish with chopped parsley if desired.

Serve immediately with ketchup, mayonnaise, or your preferred dipping sauce.

Allow oil to cool completely before straining and storing, or dispose of according to local guidelines. Wipe up any spills and keep a safe distance from hot oil when working.