French Fries Salt & Pepper Recipe

Wash and cut

Wash the potatoes thoroughly to remove dirt. Do not peel unless you prefer; leaving the skin adds texture. Trim the ends and cut each potato into 1/4 to 3/8-inch (6–9 mm) sticks for classic fries. Aim for uniform thickness so they cook evenly.

Rinse

Place the cut potato sticks in a large bowl and rinse under cold running water, tossing by hand until the rinsed water runs clear. This removes surface starch and helps prevent fries from sticking.

Soak

Submerge the rinsed fries in cold water (about 1 liter) with 1 cup of ice. Soak for at least 30 minutes, or up to 2 hours in the refrigerator. The ice keeps them cold and helps them firm up for crisper results. If short on time, a 30-minute soak still improves texture.

If you prefer, bring a pot of salted water to a gentle boil and add the drained fries for 3–4 minutes until just starting to become tender but not falling apart. Drain and immediately transfer to an ice bath (or the iced soaking water). Pat completely dry with clean kitchen towels or paper towels. Parboiling is optional; soaking alone works but parboil improves interior fluffiness.

Heat 1.5 cups of the frying oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches to avoid crowding, fry the dried potato sticks for 3–4 minutes until pale and soft but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool. Reserve oil in the pot for the second fry.

Let the blanched fries rest for at least 15 minutes at room temperature or refrigerate for up to 1 hour. This drying/resting helps develop a crisp exterior on the second fry.

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Do not overcrowd — crowding lowers oil temperature and makes fries soggy. Use a slotted spoon or spider to remove fries and transfer them to a wire rack or paper towels to drain briefly.

While the fries are still hot, immediately sprinkle them with the finishing sea salt (about 1/2 tsp total) and toss to distribute evenly. In a small bowl, combine fine sea salt (1.5 tsp), freshly ground black pepper (1 tsp), garlic powder (1/2 tsp, optional) and white pepper (1/4 tsp, optional). Lightly dust the hot fries with the salt-and-pepper blend to taste, tossing gently so seasoning adheres. If using, garnish with chopped fresh parsley.

Serve the salt & pepper French fries immediately while hot and crisp. Offer ketchup, mayonnaise, or your preferred dipping sauces on the side.