French Fries Recipe
Golden, crispy on the outside and fluffy on the inside, our French fries are perfectly seasoned and fried to deliver a satisfying crunch with every bite.
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Ingredients
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Potatoes & Prep
Blanching & Finishing
Frying Oil & Seasoning
Method
Potatoes & Prep
- 1
Wash and peel
Wash the russet potatoes under cold running water. Peel them if you prefer classic fries (leave skin on for extra texture).
- 2
Cut into fries
Cut potatoes into 1/3 to 1/2-inch thick sticks: slice each potato lengthwise into 1/3–1/2-inch slabs, then stack and cut into sticks. Aim for uniform size so fries cook evenly.
- 3
Rinse and soak
Place cut potatoes in a large bowl and rinse under cold water until the rinse runs clear to remove surface starch. Fill the bowl with cold water to cover the fries and add 1 teaspoon white vinegar. Cover and refrigerate or let soak for at least 30 minutes, up to 4 hours. (For best results soak 1–2 hours.)
- 4
Prepare ice bath
About 10 minutes before the end of the soak, prepare an ice bath: combine 4 cups ice with 1 cup cold water in a large bowl. Drain the soak water and transfer fries to the ice bath for 5 minutes to firm up. Drain thoroughly and pat very dry with clean kitchen towels or paper towels.
Blanching & Finishing
- 5
First fry (blanch)
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 2 cups) and heat to 300°F (150°C). If you don't have a thermometer, aim for oil that shimmers and forms small bubbles when a piece of potato is added. Working in batches, fry the dried fries for 5–6 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly sprinkle 1 tablespoon salt over the fries while warm to season the interior.
- 6
Cool
Let the blanched fries cool to room temperature, about 15–20 minutes. For best texture, you can refrigerate them on a tray for 15–30 minutes to dry out slightly before the final fry.
- 7
Optional toss with cornstarch
If you want extra-crispy exterior, toss the cooled fries in 1 tablespoon cornstarch in a large bowl to lightly coat. Shake off excess before final frying.
Frying Oil & Seasoning
- 8
Second fry (finish)
Raise the oil temperature to 375–380°F (190–193°C). Fry the blanched (and optionally cornstarch-coated) fries in small batches for 2–3 minutes, or until golden brown and crisp. Avoid overcrowding the pot which will drop the oil temperature and make fries soggy.
- 9
Drain and season
Use a slotted spoon to transfer fries to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with the remaining salt (about 1 tablespoon total remaining), 1 teaspoon freshly ground black pepper, and the optional garlic powder and smoked paprika if using. Toss gently to distribute seasoning while fries are hot so it adheres.
- 10
Serve
Serve fries hot and crisp. Offer ketchup, mayonnaise, aioli, or other dipping sauces on the side.
- 11
Safety and storage
Let oil cool completely before disposing or storing. Leftover fries can be stored in an airtight container in the refrigerator for up to 2 days; re-crisp in a 425°F (220°C) oven for 8–10 minutes or in a 375°F (190°C) air fryer for 4–6 minutes.