French Fries Recipe

Wash and peel (optional)

Rinse the russet potatoes under cold running water to remove dirt. Peel them if you prefer skinless fries; for skin-on fries, scrub thoroughly to remove all debris.

Cut into fries

Trim the ends and cut each potato into 1/4- to 3/8-inch (6–9 mm) thick sticks for traditional fries. Try to keep pieces uniform in size for even cooking. Rinse cut fries in a colander to remove surface starch.

Place the cut fries in a large bowl and cover with cold water (use the 1.5 l cold water). Add ice if you want an immediate chill. Soak for at least 30 minutes and up to 2 hours to remove excess starch and help achieve crispiness. After soaking, drain and rinse under cold water until the water runs clear. Pat thoroughly dry with clean kitchen towels or paper towels.

Bring water to a boil

In a large pot, bring 2 liters of water to a gentle boil and add 1 tablespoon of salt.

Blanch the fries

Add the dried potato sticks to the boiling salted water and cook for 3 to 5 minutes until they are just tender but still holding shape (do not let them fall apart). This step softens the interior and helps create a fluffy inside.

Shock and dry

Immediately drain the potatoes and transfer them to the cold water/ice bath to stop cooking. Let cool for a couple of minutes, then drain thoroughly and spread on a baking sheet in a single layer. Pat completely dry with paper towels and let air-dry for 10–15 minutes to remove surface moisture.

Heat the oil

Pour about 1 liter of vegetable oil into a deep pot or deep-fryer, leaving at least 3 inches (7–8 cm) of headspace. Heat 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; it should form gentle bubbles and rise to the surface.

First fry (blanch in oil)

Working in small batches, add dried potato sticks to the oil and fry for 3 to 4 minutes until they are pale and just beginning to look tender but not browned. Remove with a slotted spoon or spider and drain on a rack or paper towels. Let cool for 10–15 minutes.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the second fry. This higher temperature crisps the exterior.

Second fry (finish)

Return the par-fried potatoes to the hot oil in small batches and fry for 2 to 3 minutes, or until golden brown and crisp. Remove and drain on a rack or paper towels to remove excess oil.

Immediately after the fries come out of the oil, while still hot, season evenly with the fine sea or kosher salt (use about 1 teaspoon, adjust to taste) and freshly ground black pepper. Toss gently to distribute seasoning.

Serve hot with optional malt vinegar or ketchup on the side.