French Fries Recipe

Wash and peel the russet potatoes. Cut each potato into 1/4–1/3 inch (6–8 mm) thick sticks: halve lengthwise, then slice into planks and then into sticks to produce classic fries. Aim for uniform size so they cook evenly.

Place the cut fries in a large bowl as you work and cover with cold water to prevent browning.

Pour 8 cups of cold water over the cut potatoes (or transfer potatoes into a bowl of cold water). Add ice if you want a very cold soak. Soak for at least 30 minutes and up to 2 hours to remove surface starch — this improves crispness.

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

Spread the rinsed potatoes in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry. Any surface moisture will cause oil to splatter and reduces crisping.

Pour about 3–4 cups of oil into a heavy pot or deep fryer so there's enough to submerge the fries but leave headspace. Heat the oil 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 not vigorously.

Working in small batches (to avoid overcrowding), add dried potato sticks and blanch for 4–6 minutes. They should be cooked through but pale and limp — not browned. Remove with a slotted spoon or spider and transfer to a wire rack or tray lined with paper towels to drain and cool slightly.

Increase the oil temperature to 375°F (190°C). Let oil come to temperature and stabilize.

Fry the blanched potatoes in batches for 2–4 minutes each, stirring gently or turning so all sides brown evenly. Fry until deep golden and crisp.

Remove fries with a slotted spoon and drain briefly on a wire rack or paper towels.

While still hot, sprinkle the fries with fine salt (about 1 tsp) and freshly ground black pepper (about 1/2 tsp). If using, add garlic powder. Toss gently to coat evenly.

If using, finish with flaky finishing salt to taste and scatter chopped fresh parsley for color. Serve immediately while hot and crisp.