French Fries Recipe

Peel and cut

Peel the 4 medium russet potatoes (you can leave the peel on if you prefer). Cut each potato into 1/3- to 1/2-inch thick sticks: trim the ends, square off each potato into a rectangle, then slice into even planks and then into sticks so they fry evenly.

Place the cut fries into a large bowl and cover with cold water (about 2000 ml). If you want extra crispness, add ice (about 200 g) to keep the water very cold. Soak for at least 30 minutes and up to 4 hours to remove excess starch.

After soaking, drain the potatoes and rinse under cold running water until the water runs clear to remove remaining surface starch.

Spread the rinsed fries on clean kitchen towels or paper towels and pat completely dry. Drying thoroughly is essential to avoid oil splatter and to ensure crispness.

If using cornstarch for an extra-crisp exterior, place the dried fries in a large bowl, sprinkle 2 tablespoons of cornstarch evenly over them, and toss gently to coat each fry in a thin, even layer. Shake off any excess cornstarch. Sprinkle 2 teaspoons of kosher salt over the fries and toss lightly to distribute; this helps season inside during the frying process.

Pour about 1.5 liters of neutral frying oil into a large heavy-bottomed pot or deep fryer. Attach a deep-fry or candy thermometer and heat the oil to 325°F (163°C) for the first blanch (low-temperature) fry.

Working in batches (do not overcrowd), lower a portion of the fries into the oil and fry for 4 to 5 minutes until the exterior is set and the fries are pale and slightly tender but not browned. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain and cool for 10 minutes.

Increase the oil temperature to 375°F (190°C) for the second, crisping fry. Fry the par-cooked batches again for 2 to 3 minutes, or until golden brown and crisp. Work quickly but safely so the oil temperature remains steady; adjust heat as needed.

Remove fries from oil, drain on a wire rack or paper towels, and immediately season with the finishing salt and freshly ground black pepper while still hot so the seasoning adheres.

Taste and adjust seasoning: add additional flaky salt to taste if desired. Serve hot immediately.