French Fries Recipe

Choose and scrub

Select 2 medium-large russet potatoes (about 500–600 g total). Rinse under cold water and scrub thoroughly to remove dirt. Leave skin on for texture, or peel if you prefer skinless fries.

Cut into fries

Trim ends, then cut potatoes into even 1/3–1/2 inch (8–12 mm) thick sticks. Aim for consistent size so fries cook evenly. Pat the cut fries dry with a clean kitchen towel or paper towels to remove surface moisture.

Soak to remove starch

Place the cut fries in a large bowl and cover with cold water (about 1000 ml) and a couple of handfuls of ice if you have them. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispiness. After soaking, drain and rinse the fries, then dry thoroughly on a towel. The drier the fries, the less oil splatter and the crisper the result.

Heat oil for blanching (first fry)

Pour about 700–1000 ml of vegetable oil into a deep, heavy-bottomed pot or a deep fryer, leaving at least 5 cm/2 inches of headspace. Heat oil to 325°F (160°C). Use a thermometer to monitor temperature accurately.

Blanch the fries

Working in small batches (do not overcrowd), carefully add a portion of dried fries to the 325°F (160°C) oil. Fry for 3–4 minutes until the fries are softened and pale (not brown). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat until all batches are blanched. Let the blanched fries cool for 10–20 minutes (you can refrigerate for up to an hour before final fry).

Heat oil for finishing (second fry)

Increase the oil temperature to 375°F (190°C). Allow it to stabilize at that temperature before frying the cooled, blanched fries.

Finish frying to crisp

Fry the cooled, blanched fries in small batches at 375°F (190°C) for 2–3 minutes, or until golden brown and crispy. Avoid overcrowding, which will drop the oil temperature and make soggy fries. Use a slotted spoon to lift fries and drain on a wire rack or paper towels.

Season immediately

While fries are still hot and just drained, sprinkle them with kosher salt (about 2 tsp total divided across batches) and a pinch of fine sea salt to taste. If using, add freshly ground black pepper, garlic powder, or smoked paprika now. Toss gently to coat evenly.

Serve

Serve fries hot as a side. Provide dipping sauces like ketchup, mayo, or aioli if desired. Leftover fries can be reheated in a 425°F (220°C) oven for 5–7 minutes to re-crisp.