French Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skin on for rustic fries). Cut off the ends, then slice each potato lengthwise into 1/4-inch (6 mm) thick planks. Stack planks and cut into 1/4-inch batons to make standard shoestring-style fries.

Size check

Aim for uniform pieces so fries cook evenly. Total cut potatoes should yield about 4 cups of raw fries.

Rinse

Place the cut fries in a large bowl and cover with cold water. Swirl and drain once to remove surface starch, then refill with fresh cold water.

Soak

Soak the fries in cold water (add ice if you have it) for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispiness.

Dry

After soaking, drain the potatoes and spread them on paper towels or a clean kitchen towel. Pat thoroughly dry — moisture will cause oil to splatter and prevent crisping.

Heat oil for blanching

Pour 3 to 4 cups of oil into a deep pot or fryer, leaving at least 3 inches of headspace. Heat the oil to 300°F (150°C). Use a thermometer to monitor temperature.

First fry (blanch)

Working in small batches (about 1 cup of fries per batch), add the dried fries to the 300°F oil. Fry for 4 to 5 minutes until the fries are softened and pale (do not brown). Use a slotted spoon or spider to transfer fries to a paper towel-lined tray. Let cool for 10–15 minutes.

Heat oil for finishing

Increase the oil temperature to 375°F (190°C). Let it stabilize before finishing the batches.

Second fry (crisp)

Return the blanched fries to the hot 375°F oil in small batches. Fry for 2 to 3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels.

Alternative oven finish

If you prefer not to deep-fry, after blanching toss the drained potatoes lightly with 1–2 tablespoons of oil, spread on a single layer on a baking sheet, and bake at 425°F (220°C) for 20–25 minutes, flipping once, until golden and crisp.

While the fries are still hot, sprinkle kosher salt evenly and add freshly ground black pepper to taste. If using, sprinkle paprika or garlic powder for extra flavor. Toss gently to distribute seasoning.

Serve immediately with your favorite condiments (ketchup, mayo, aioli).

Use the thermometer to monitor oil temp. Use the slotted spoon or spider to move fries safely. Always pat fries dry to reduce splatter, and fry in small batches to prevent oil temperature drop.