French Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water to remove dirt. Peel if you prefer skinless fries; leaving skins on adds texture and nutrients.

Cut into fries

Cut each potato lengthwise into 1/3-inch (about 8 mm) thick planks, then stack and slice into 1/3-inch sticks. Aim for uniform size so fries cook evenly. You should get roughly 4–5 cups of cut fries from 4 medium russets.

Soak in cold water

Place the cut potatoes in a large bowl and cover with the 1200 ml of cold water. Add the ice cubes. Soak for at least 30 minutes and up to 2 hours to remove excess surface starch. This helps achieve crispness.

Prepare blanching water

Drain the soaking water and rinse the potatoes. In a large pot, bring about 2 liters of fresh water to a rolling boil and add 1 tablespoon salt.

Blanch the fries

Working in a single layer if possible, add the cut potatoes to the boiling salted water. Blanch for 3–4 minutes until the outsides are tender but the center is still firm (not fully cooked). Do not let them break apart.

Shock and dry

Immediately transfer the blanched fries to a bowl of ice water to stop cooking (about 2–3 minutes). Drain thoroughly, then spread on clean kitchen towels or paper towels and pat very dry. Removing surface moisture is important for safe frying and crisp results.

Optional: toss in starch

If using, toss the dried fries with 1 tablespoon potato starch or cornstarch to coat lightly. This creates extra crispness. Shake off excess.

Heat the oil

Pour the oil into a heavy-bottomed Dutch oven or deep fryer to a depth of about 3–4 inches (enough to fully submerge fries). Heat the oil to 325°F (163°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato—small bubbles should form steadily without browning quickly.

First fry (low temperature)

Working in small batches (about a handful at a time), fry the potatoes at 325°F (163°C) for 4–5 minutes. They should be softened and pale, not browned. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Let the oil return to 325°F before the next batch.

Increase heat for crisping

After all batches are par-fried and cooled slightly (about 10–15 minutes), increase the oil temperature to 375–390°F (190–199°C) for the final fry.

Second fry (finish)

Fry the par-cooked fries in batches at 375–390°F (190–199°C) for 2–3 minutes until golden brown and crisp. Do not overcrowd the fryer. Transfer to a wire rack or paper towels to drain.

Season

While still hot, sprinkle the fries evenly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Toss lightly to distribute seasoning. If desired, garnish with the optional chopped parsley.

Serve

Serve immediately while hot and crisp with ketchup, mayonnaise, or your preferred dipping sauce.