French Fries Recipe

Wash, peel, and cut

Wash the russet potatoes under cold water. Peel if desired (leave skin on for a more rustic fry). Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Try to keep pieces uniform for even cooking.

Rinse

Place cut fries into a large bowl and cover with cold water. Swish them vigorously for 20–30 seconds to remove surface starch.

Soak to remove starch

Add fresh cold water to the bowl so fries are fully submerged. Optionally add ice to keep the water cold. Soak for at least 30 minutes, or up to 2 hours. This step reduces surface starch and helps crisping.

Drain and dry

Drain the potatoes in a colander and rinse under cold water. Spread them on clean kitchen towels or paper towels and pat completely dry. Remove as much surface moisture as possible — moisture causes oil to splatter and prevents crisping.

Parboil for fluffier interior

If using the parboil step for a fluffier interior, bring ~2 liters of water with 1 tsp salt to a simmer. Add the cut fries and simmer gently for 3–4 minutes (not a full cook). Drain and spread on a tray to cool and dry completely before frying. This step is optional but improves interior texture.

Heat oil and fry at low temperature

In a heavy pot or deep fryer, heat the neutral oil to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Working in batches, add dried fries and cook for 4–6 minutes until they are soft and pale, not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let fries cool for 10–20 minutes.

Increase temperature and finish

Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Do not overcrowd the fryer; this lowers oil temperature and yields soggy fries. Remove fries and drain on a rack or paper towels.

Season while hot

Immediately sprinkle coarse salt and freshly ground black pepper over the hot fries so the seasoning adheres. If using, toss with 1 tsp white vinegar for a slight tang or sprinkle chopped parsley. Serve hot.

Serve with ketchup, mayonnaise, or your preferred dipping sauce.

Be careful when frying: never leave hot oil unattended. Use a thermometer for accurate temperatures to achieve the classic double-fry method (low temp for cooking through, high temp for crisping). If oil smokes, lower the heat and let it cool before proceeding.