French Fries Recipe
Crispy golden strips of deliciousness served hot and seasoned to perfection.
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Ingredients
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Potatoes
Seasoning & finishing
Frying medium
Method
Preparation
Soak
Place the cut potato strips in a large bowl and cover with cold water. Submerge them fully and refrigerate or leave for at least 30 minutes, ideally 1–2 hours. For best results and extra crispness, soak up to 4 hours. This removes surface starch.
Ice bath (optional)
If you soaked in warm-ish water, prepare an ice bath (cold water + ice) and transfer fries into it for 10 minutes to firm them and stop any enzymatic activity. Drain thoroughly and pat completely dry with kitchen towels; moisture prevents crisping and causes oil splatter.
Par-cook (blanch) - First fry
Pour the frying oil into a deep, heavy pot or deep-fryer and heat to 160°C (320°F). If you don't have a thermometer, heat until a small piece of potato bubbles gently but not vigorously. Working in batches (do not overcrowd), fry the potato strips for 4–6 minutes until they are pale and softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes. You can refrigerate them for 15–30 minutes to help them dry and firm up before the second fry.
Final crisping - Second fry
Increase the oil temperature to 185–190°C (365–375°F). If using a thermometer, confirm temperature. Fry the blanched fries in small batches for 2–3 minutes each batch until they turn golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.
Seasoning & serving
While still hot, immediately toss the fries with the fine sea salt, freshly ground black pepper, and the optional smoked paprika or garlic powder if using. Drizzle the finishing oil (1 tablespoon) over the fries and toss to give a slight sheen and help the seasoning adhere. Serve hot.
Safety & tips
Use a thermometer for consistent temperatures. Never leave hot oil unattended. Do not overcrowd the fryer — overcrowding lowers oil temperature and makes soggy fries. Save any leftover fries by reheating in a very hot oven (220°C / 425°F) on a tray for 5–10 minutes to re-crisp.