French Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes. Cut each potato into even 1/4- to 1/2-inch thick sticks. Aim for uniform size so fries cook evenly. As you cut, place the cut potatoes in a bowl of cold water to prevent browning.

Soak

Once all potatoes are cut, cover them with cold water and refrigerate or leave at room temperature for at least 30 minutes, ideally 1 hour. This step removes excess starch for crisper fries.

Rinse and parboil (optional but recommended)

Drain the soaked potatoes and rinse under cold running water until water runs clear. In a medium pot, bring 4 cups water and 1 tablespoon salt to a gentle boil. Add the fries and cook for 3 minutes—just enough to slightly soften the exterior but not fully cook. Immediately drain and transfer to an ice bath (use the 1 cup ice + cold water) to stop cooking. Drain and dry thoroughly on clean kitchen towels or paper towels. Removing moisture prevents oil splatter and improves crispness.

Heat oil for first fry (blanch)

Pour 1 to 1.5 cups oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a small piece of potato sizzles gently but does not brown quickly.

First fry (blanch)

Working in small batches (do not overcrowd), add the dried fries and cook for 4–6 minutes until they are soft and pale but not browned. Use a slotted spoon to transfer fries to a cooling rack or tray lined with paper towel. Let cool for 10–20 minutes; you can refrigerate for better texture if time allows.

Heat oil for second fry (crisp)

Increase heat and bring oil to 375°F (190°C). Again, if no thermometer, oil should be visibly shimmering and a fry will brown in about 30–60 seconds.

Second fry (crisping)

Fry the blanched fries in batches until golden brown and crisp, about 2–4 minutes per batch. Stir gently to prevent sticking and ensure even browning. Use a slotted spoon to remove fries and transfer to a rack or paper towel-lined tray to drain briefly.

Season and serve

While the fries are still hot, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper evenly, tossing gently to coat. If using optional toppings, sprinkle 2 tablespoons grated Parmesan and/or 1 tablespoon chopped parsley and toss briefly. Serve immediately while hot and crispy.

Storage note: Leftover fries will lose crispness. Re-crisp in a 400°F (200°C) oven on a wire rack for 5–10 minutes.