French Fries Recipe

Select 1 kg of firm russet potatoes. Rinse under cold water to remove surface dirt. Peel if you prefer skinless fries; leave the skin on for a more rustic fry.

Cut potatoes into uniform sticks about 8–10 mm (1/3–3/8 inch) thick: halve potatoes lengthwise, then slice lengthwise into planks and then into sticks. Uniform size ensures even cooking.

Place the cut potato sticks into a large bowl and cover with cold water (about 2 liters). Add ice if you want quicker cool-down and firmer texture. Soak for at least 30 minutes and up to 4 hours to remove surface starch.

After soaking, drain and rinse the fries under cold running water until the water runs clear. Spread the fries on a clean kitchen towel or paper towels and dry thoroughly—moisture will cause oil splatter and reduce crispiness.

Heat oil

Pour about 1 liter of neutral oil into a heavy pot or deep fryer—enough to submerge fries by at least 2–3 cm. Heat oil to 160°C (320°F). Use a thermometer for accuracy.

First fry (blanch)

Working in small batches (do not overcrowd), add dried potato sticks and fry for 4–5 minutes until they are softened but not browned. Maintain oil temperature around 160°C (320°F). Remove fries with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–20 minutes; you can refrigerate for 15–30 minutes to help firm them.

Heat oil hotter

Raise oil temperature to 190–195°C (375–385°F) for the final fry. If you skipped par-frying, heat oil to 180–190°C (356–375°F) and fry until golden (see timing below).

Fry the par-fried (or raw, if not par-fried) potatoes in small batches for 2–4 minutes until golden brown and crisp. Stir gently to promote even browning and prevent sticking. Use a thermometer and avoid overcrowding which lowers oil temperature.

Remove fries with a slotted spoon or spider and transfer immediately to a wire rack or paper towel-lined tray. While still hot, sprinkle with fine sea salt (about 2 tsp total for the batch), freshly ground black pepper, and any optional seasonings like garlic powder. Toss gently to distribute seasoning. If using parsley, toss after a minute so moisture from steam doesn’t wilt it excessively.

Serve fries hot alongside ketchup, aioli, or your preferred dipping sauce. For best texture, consume immediately. Leftovers can be reheated in a hot oven (220°C/425°F) on a baking sheet for 5–8 minutes to re-crisp.