French Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer skin-on fries). Cut potatoes into 1/4- to 3/8-inch thick sticks for classic fries. Try to keep pieces uniform in size for even cooking.

Place cut potatoes in a large bowl and cover with cold water and ice cubes. Soak for at least 30 minutes, up to 2 hours. This removes surface starch and helps achieve crispness.

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Dry thoroughly on clean kitchen towels or paper towels. Removing moisture prevents oil splatter and promotes crisping.

Blanch

If using the blanch method for extra-tender interior, bring 4 cups water with 1 tsp salt to a gentle boil in a wide pot. Add a portion of the fries (do not overcrowd) and cook 3 to 4 minutes until slightly softened but not falling apart.

Remove with a slotted spoon and spread on a baking sheet to cool and dry. Pat any remaining moisture off before frying. Cooling can be done briefly at room temperature or in the refrigerator for 15–20 minutes to firm the fries.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3 cups for a medium pot). Clip a candy or deep-fry thermometer to the pot. Heat oil to 325°F (163°C) for the first fry. If you don’t have a thermometer, heat until a small piece of bread sizzles gently and begins to turn light golden in about 30–40 seconds.

Work in batches. Carefully add a portion of dried fries to the oil and fry at 325°F for 3–4 minutes (or until pale, slightly tender, and just beginning to take color). Do not brown them in this step. Use a slotted spoon to remove fries and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). When oil reaches temperature, return fries in batches and fry for 2–3 minutes until golden brown and crisp. Avoid overcrowding to maintain temperature.

Transfer finished fries to a wire rack or bowl lined with paper towels. Immediately while still hot, sprinkle with fine salt, freshly ground black pepper, and optional garlic powder. Toss gently to coat. If using parsley, sprinkle and toss just before serving for freshness.

If you prefer oven method: preheat oven to 425°F (220°C), toss dried fries with 2–3 tablespoons oil and spread in a single layer on a baking sheet; bake 20–30 minutes, flipping halfway, until crisp and golden. Season as above.

Serve hot with ketchup, mayonnaise, or your preferred dipping sauces. For a quick aioli, mix mayonnaise with a little garlic powder and lemon juice to taste.