French Fries Recipe

Wash and peel (optional)

Rinse the russet potatoes under cold running water to remove dirt. Peel them if you prefer peeled fries; leaving the skin on gives more texture and flavor. Pat each potato dry with a towel.

Cut into fries

On a cutting board, trim the ends of each potato for stability. Slice each potato lengthwise into 1/3-inch (about 8 mm) thick slabs, then stack and cut those slabs into 1/3-inch sticks to create uniform fries. Aim for consistent thickness so they cook evenly (about 7-8 mm).

Place the cut fries into a large bowl and cover with cold water (about 2 liters). Add 1 tablespoon of fine salt and stir. Refrigerate and soak for at least 30 minutes, preferably 1–2 hours, to draw out excess starch. For best results, soak up to overnight.

After soaking, drain the fries in a colander and rinse them under cold running water until the water runs clear. If you soaked overnight, change the water once during soaking and rinse again before proceeding.

Spread the rinsed fries on a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry—this is critical for safety and crispness. Allow them to air-dry for 10–15 minutes if time allows.

If using, toss the completely dry fries in 2 teaspoons of cornstarch or potato starch for an extra-crisp exterior. Shake off any excess starch so coating is light and even.

First fry (blanch)

Pour neutral oil into a deep, heavy pot or deep fryer to a depth of 3–4 inches (about 800–1000 ml depending on vessel). Heat oil to 320°F (160°C). Fry the fries in small batches (do not overcrowd) for 4–5 minutes until they are pale and slightly softened but not browned. Use a slotted spoon to transfer fries to a paper towel-lined baking sheet to drain.

Rest

Let the fries rest for 10–30 minutes at room temperature. You can refrigerate them for up to an hour if you want to prepare ahead; chilling helps achieve a crisper final fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 2–4 minutes, until they turn golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack over a sheet pan.

While the fries are still hot, sprinkle them evenly with 1 teaspoon fine salt and 1 teaspoon freshly ground black pepper. If you used cornstarch, seasoning will adhere nicely. Toss gently to coat.

If using optional seasonings, sprinkle 1 teaspoon garlic powder and/or 2 tablespoons chopped fresh parsley over the fries and toss lightly.

Serve immediately with ketchup or your preferred dipping sauce.

If you prefer a single-fry method, heat oil to 350°F (175°C). Fry the dry potatoes in batches for 6–8 minutes until golden brown and crisp, then drain and season as above. Note: single-fry is quicker but may be slightly less uniformly crispy than the twice-fry method.