French Fries Recipe

Wash and Peel (optional)

Rinse the russet potatoes under cold running water to remove dirt. If you prefer skinless fries, peel the potatoes; otherwise, leave skins on for more texture and flavor.

Cut into uniform sticks

Cut each medium potato into 1/3 to 1/2-inch (8–12 mm) sticks. To do this, slice off a thin face so the potato sits stable, slice into 1/3–1/2-inch slabs, then stack and cut into sticks. Aim for uniform size so fries cook evenly.

Rinse & Soak

Place the cut fries in a large bowl. Pour in cold water to fully cover (about 2000 ml for four potatoes). Add 2 tbs kosher salt and stir to dissolve. Let soak at least 30 minutes, ideally 1–2 hours, or refrigerate up to 12 hours. Soaking removes excess starch and helps achieve crispness.

Ice Bath Rinse

After soaking, drain the potatoes and transfer them to a bowl of ice and cold water (use the 3 cups of ice and additional cold water) for 10 minutes to firm the centers and stop any residual enzymatic activity. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels. Drying is critical to avoid oil splatter and soggy fries.

Heat oil for blanching

In a heavy pot or deep skillet, pour 1 cup of neutral oil and heat to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a small piece of potato sizzles gently but does not brown.

First fry (blanch)

Working in batches to avoid crowding, carefully add a portion of the dried potato sticks to the oil. Blanch for 4–5 minutes, stirring gently so fries don't stick together. The exterior should be set but not browned; centers will still be soft. Remove with a slotted spoon to a wire rack set over a sheet pan or a tray lined with paper towels to drain. Repeat with remaining fries.

Cool

Let the blanched fries cool to room temperature for at least 15 minutes. For best results, chill them in the refrigerator for 20–30 minutes; this firms the exterior and helps them crisp in the final fry.

Heat oil for final fry

In a heavy pot or deep fryer, pour 2 cups of neutral oil and heat to 375°F (190°C). Use a thermometer for accuracy. The oil should be hot enough to sizzle immediately but not smoke.

Second fry (crispen)

Fry the blanched and cooled potatoes in small batches for 2–3 minutes, or until golden brown and crisp. Stir gently to ensure even browning. Do not overcrowd the pot; overcrowding drops oil temperature and yields soggy fries.

Drain

Using a slotted spoon or spider, remove fries and transfer to a wire rack set over a sheet pan or to paper towels to drain excess oil briefly. While still hot, sprinkle with coarse salt (about 1 tsp) and any optional seasonings (black pepper, paprika, garlic powder) to taste so they adhere to the hot fries.

Serve immediately while hot and crisp alongside your favorite condiments (ketchup, aioli, or malt vinegar). Leftover fries can be reheated in a hot oven (425°F / 220°C) on a wire rack for 5–8 minutes to restore crispness.