French Fries Recipe

Wash and cut

Rinse 2 whole russet potatoes under cold water and peel if desired. Cut each potato into 1/4- to 1/3-inch sticks: first square off a thin slice so the potato sits flat, then slice lengthwise, stack a few slices and cut into uniform fries. You should end up with about 2 cups of cut fries per two medium potatoes.

Rinse and soak

Place the cut fries into a large bowl and cover with cold water (about 1 liter) to remove surface starch. Swish the potatoes for 30 seconds, drain, then refill with cold water and add 1 cup of ice. Soak for 30 minutes (or up to 2 hours refrigerated) to firm the potatoes and remove more starch.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry—moisture will cause oil spatter and prevent crispness. Let them air-dry for 10 minutes while you heat the oil.

Heat oil for double-fry (preferred)

Pour neutral oil into a deep Dutch oven or heavy pot to a depth of 3–4 inches (about 1 liter). Attach a thermometer and heat to 325°F (163°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and begins to brown slowly.

First fry (blanch)

Working in small batches (about a handful), lower the dried fries into the oil and cook for 4–5 minutes until the outsides are set but not browned. They should be tender but pale. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet or a paper-towel-lined tray. Let cool for 10–15 minutes (or refrigerate for 10 minutes) — this step helps achieve a fluffy interior.

Raise oil temperature

Increase the heat and bring the oil to 375°F (190°C) for the second fry. If using shallow frying in a skillet, heat 1/2 cup vegetable oil over medium-high until shimmering and near smoking for smaller batches; you’ll need to cook in more batches and turn frequently.

Second fry (crisp)

Return the cooled fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Avoid overcrowding. Remove with a slotted spoon and drain on a wire rack or paper towels. For skillet shallow frying, flip frequently and remove when crisp and golden.

Alternative single-fry oven finish

If you prefer fewer steps: after drying, toss fries lightly with 1–2 tbsp of oil and spread on a baking sheet in a single layer. Roast at 450°F (232°C) for 25–35 minutes, flipping halfway, until golden and crisp. This yields slightly different texture but uses less oil.

Season while hot

Immediately after draining each batch, sprinkle with kosher salt (portion from the 2 tsp) and a little freshly ground black pepper. Toss gently to coat. After all batches are done, taste and finish with the remaining salt or a light dusting of fine sea salt for a clean crunch.

Serve hot. French fries are best eaten immediately. Offer ketchup, mayonnaise, or other dipping sauces on the side.