French Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water to remove dirt. For classic fries leave the skins on or peel if you prefer a smoother texture. Pat dry with a kitchen towel.

Cut into fries

Trim the potato ends, then cut each potato into roughly 1/3 to 1/2-inch thick sticks for standard fries. Try to keep pieces uniform for even cooking. As you cut, place the fries into a large bowl of cold water to prevent browning.

Soak to remove starch

Cover the cut potatoes with the 6 cups of cold water (add ice if desired) and soak for at least 30 minutes and up to 2 hours. This removes excess surface starch and helps achieve crispness. If soaking longer than 30 minutes, change the water once if it becomes cloudy.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry — excess surface moisture will cause oil spatter and reduce crispiness.

Heat the oil

Pour about 2 cups of neutral oil into a heavy-bottomed pot or deep skillet (oil should be 2–3 inches deep). Attach a thermometer and heat the oil to 300°F (150°C) for the first, blanching fry. If you don't have a thermometer, heat until a small piece of potato bubbles steadily but not violently.

First fry (blanch)

Working in small batches (do not overcrowd), add fries to the 300°F oil and fry for 4–6 minutes until they are softened and pale, not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries cool for 10–15 minutes (you can refrigerate for up to 1 hour).

Increase oil temperature

Raise the oil temperature to 375–400°F (190–205°C) for the final fry. Allow the oil to come up to temperature between batches so fries crisp quickly and absorb minimal oil.

Second fry (crisp)

Fry the blanched fries in small batches at 375–400°F for 2–4 minutes or until golden brown and crisp. Stir gently once or twice during frying so they brown evenly. Remove with a slotted spoon and transfer to a paper towel–lined tray or a wire rack placed over a baking sheet to drain.

Season immediately

While the fries are hot, sprinkle with the fine sea salt, freshly ground black pepper, and any optional seasonings (garlic powder, paprika) to taste. Toss lightly to distribute seasoning evenly.

Serve

Serve the fries hot. Offer ketchup, mayonnaise, aioli, or other dipping sauces at the table.

Safety & oil disposal

Allow the oil to cool completely before straining through a fine sieve if you plan to reuse it, or dispose of it according to local regulations. Clean pots and utensils after cooling.