French Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skins on for a rustic fry). Cut potatoes into 1/4- to 3/8-inch thick sticks for classic fries. Aim for uniform size so they cook evenly.

Rinse and soak

Place the cut potato sticks into a large bowl and pour in cold water until fully submerged (about 6 cups). Stir briefly, then drain the cloudy water. Refill with fresh cold water and add 1 cup ice to keep water very cold. Soak for at least 30 minutes and up to 2 hours to remove excess starch and help achieve crispness.

Dry thoroughly

When ready to fry, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to spit and reduce crispness.

Heat oil for blanching

Pour 1.5 cups oil into a heavy-bottomed saucepan or deep skillet (enough to give about 1.5–2 inches depth). Attach a thermometer if available. Heat oil to 300°F (150°C) for the first, low-temperature blanch. If you don't have a thermometer, heat until a small piece of potato bubbles gently and rises slowly.

First fry (blanch)

Working in small batches (do not overcrowd), add a handful of dried potato sticks to the oil and fry for 4–5 minutes until they are limp and pale, not browned. Use a slotted spoon to transfer blanched fries to a wire rack or a paper towel-lined tray to drain. Repeat with remaining potatoes.

Raise oil temperature

Increase heat and bring oil to 375°F (190°C) for the second fry. Ensure oil temperature stays steady between batches for best results.

Second fry (crisp)

Fry the blanched potatoes again in small batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towel-lined tray to drain briefly.

Season

Immediately while fries are hot, sprinkle with kosher salt (about 1.5 tsp total for the batch) and the freshly ground black pepper. If using, sprinkle the garlic powder and paprika for additional flavor. Toss gently to distribute seasonings evenly.

Serve the fries hot for best texture. Offer ketchup, mayonnaise, aioli, or other dipping sauces alongside. Leftover fries can be reheated in a 425°F (220°C) oven on a baking sheet for 5–8 minutes to re-crisp.