French Fries Recipe

Wash and Peel (optional)

Rinse the russet potatoes under cold water. Peel them if you prefer skinless fries; leaving the skin on adds texture and flavor. Pat dry with a clean towel.

Cut into Fries

Cut each potato into uniform sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for consistent size so they cook evenly. Trim ends as needed and stack slices to cut into sticks.

Soak

Place the cut fries in a large bowl and cover with cold water (about 6 cups). Add ice if you want an extra-cold soak. Soak for at least 30 minutes and up to 2 hours to remove excess starch, which helps crispness.

Dry

Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry; moisture will cause oil splatter and prevent crisping.

Pour the oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). If you don't have a thermometer, heat over medium until a small piece of potato sizzles gently but doesn't brown quickly.

Working in batches, add the dried potato sticks to the oil and cook for 4–6 minutes until they are soft and slightly pale (not browned). Use a slotted spoon to transfer them to a wire rack or a tray lined with paper towels to drain. Let the fries cool for at least 10 minutes. This step cooks the interior without browning.

Increase the oil temperature to 375°F (190°C). Heat thoroughly between batches so the oil returns to temperature quickly when fries are added.

Fry the blanched potatoes in batches for 2–4 minutes, stirring gently, until they turn golden brown and crisp. Avoid overcrowding the pot so temperature stays steady.

Use a slotted spoon to remove fries and place them on a wire rack or paper towels to drain briefly.

While still hot, sprinkle the fries evenly with kosher salt, black pepper, and garlic powder if using. Toss gently to coat.

Serve immediately with your favorite condiments (ketchup, mayonnaise, aioli) or as a side to burgers, sandwiches, or mains.