French Fries Recipe
Crispy, golden fries cooked to a perfect crunch.
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Ingredients
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Potatoes & Prep
Seasoning & Finish
Frying Medium
Method
Potatoes & Prep
Peel and cut
Peel the russet potatoes (optional: leave skin on for rustic fries). Cut each potato into 1/3 to 1/2-inch thick sticks for classic fries. Aim for uniform size so they cook evenly.
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water until the rinse runs clear to remove surface starch. Then cover with cold water (about 2 liters) and refrigerate or set aside for at least 30 minutes, up to 2 hours. For extra crispness, add ice to keep the soak cold.
Dry thoroughly
After soaking, drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat completely dry. Any surface moisture will cause oil splatter and reduce crispness.
Frying
Heat oil
Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer so there is at least 3–4 inches (8–10 cm) of oil and enough room for the fries without overcrowding. Heat the oil to 325°F (163°C) for the first blanching fry. If you don't have a thermometer, test by dropping a small piece of potato; it should gently bubble.
First fry (blanch)
Working in batches (do not overcrowd), lower a portion of dried fries into the oil and fry for 4–6 minutes, until they are soft and pale and just beginning to take color. They should not be brown. Use a slotted spoon to remove fries and drain on a wire rack or paper towels. Allow the blanched fries to cool for 10–15 minutes — you can refrigerate them briefly to speed this up.
Raise oil temperature
Increase the oil temperature to 375°F (190°C). This higher temperature will crisp the exterior during the second fry.
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry for 2–4 minutes until they turn golden brown and crispy. Stir gently during frying to ensure even browning. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.
Seasoning & Finish
Season immediately
While the fries are still hot and just out of the oil, sprinkle with kosher salt (about 2 tsp total for the recipe) and freshly ground black pepper. If using, add garlic powder and/or paprika to taste (about 1 tsp each). Toss gently to distribute the seasoning evenly.
Serve immediately while hot and crisp. Offer condiments like ketchup, mayonnaise, or aioli if desired.