French Fries Recipe

Wash and peel (optional)

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

Cut into fries

On a cutting board, trim a small slice off one side of each potato so it sits flat. Slice each potato lengthwise into 1/3 to 1/2-inch (about 8–12 mm) thick slabs, then stack slabs and cut lengthwise again into sticks of the same thickness so the fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water (about 2 liters). Swirl them by hand for 30 seconds, then drain. Refill with fresh cold water and optional ice to keep water cold. Let soak at least 30 minutes, preferably 1–2 hours (or refrigerate and soak up to overnight). This removes excess starch for crisper fries.

Dry thoroughly

Drain the soaked fries in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry; excess moisture will cause dangerous oil splatter and reduce crispness.

Heat about 1.0–1.5 liters of oil in a heavy pot or deep fryer to 325°F (160°C). Use a thermometer to maintain temperature. Fry the potatoes in small batches (do not overcrowd) for about 4–6 minutes per batch until they are pale, slightly softened, and have faint color but are not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let the par-cooked fries cool to room temperature; you can refrigerate them for at least 15–20 minutes or up to a few hours. This step cooks the interior without browning the exterior.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in small batches for 2–4 minutes, turning as needed, until golden brown and crispy. Drain on a wire rack or paper towels. While still hot, sprinkle evenly with fine sea salt and freshly ground black pepper. If using garlic powder or paprika, blend them with the salt before seasoning or sprinkle immediately after frying so the spices adhere.

Serve the fries immediately for best texture. Offer ketchup, mayonnaise, or other sauces on the side. Garnish with fresh chopped parsley if desired.

Storage: Keep leftover fries in a single layer in the refrigerator for up to 2 days; re-crisp in a 425°F (220°C) oven or in a skillet with a tablespoon of oil until heated through and crisp.