French Fries Recipe
The key to these French fries is to cook them twice. The first time, at a lower temperature, is to ...
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Ingredients
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Potatoes & prep
Frying
Finishing & seasoning
Method
Potatoes & prep
Peel and cut
Peel the russet potatoes (you can leave some skin for texture if preferred). Cut them into 1/2-inch (about 12 mm) sticks: first slice lengthwise into 1/2-inch slabs, then stack and cut into uniform sticks. Aim for consistent size so fries cook evenly.
Rinse
Place the cut fries in a large bowl and rinse under cold running water, agitating with your hands until the water runs much clearer (about 1–2 minutes). This removes surface starch that causes sticking and uneven browning.
Soak
Transfer the rinsed fries to a bowl with 1.5 liters cold water and 2 tablespoons kosher salt. Stir, then refrigerate and soak for at least 30 minutes and up to 2 hours. For best texture, soak 1–2 hours to draw out more starch.
Ice bath and dry
After soaking, drain the fries into a colander and rinse briefly. For extra crispness, transfer to an ice bath (cold water with 200 g ice) for 5 minutes to firm up. Drain thoroughly, then spread in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spatter and prevent crispness.
Frying
Heat oil for first fry
Pour 1.5 liters of vegetable or peanut oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm headspace. Attach a thermometer. Heat oil to 160°C (320°F).
First (blanch) fry
Working in batches (do not overcrowd — about a handful or ~200–300 g per batch), lower dry potato sticks into oil. Fry at 160°C (320°F) for 4–6 minutes until the exterior is set and potatoes are pale and tender but not browned. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet; let rest for 10–15 minutes. Repeat with remaining batches.
Increase oil temperature
After all batches have been blanched and rested, raise oil temperature to 190–195°C (375–385°F). Let oil fully come up to temperature before the final fry.
Second (crisp) fry
Fry the blanched fries in batches again at 190–195°C (375–385°F) for 2–4 minutes, until golden brown and crisp. Watch carefully — browning happens quickly. Transfer finished fries to a wire rack or a plate lined with paper towels to drain briefly.
Finishing & seasoning
Season
While still hot, toss fries with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. If using, add 1 teaspoon neutral oil and 2 tablespoons optional herbs or grated Parmesan to help herbs adhere. Toss gently to coat.
Serve
Serve immediately for best texture. Provide condiments such as ketchup, mayonnaise, or aioli if desired.