French Fries 薯条 Recipe

Wash and peel

Wash the russet potatoes under cold running water to remove dirt. Peel them with a vegetable peeler. Inspect for dark spots and trim them away with a paring knife.

Cut into fries

Cut each potato into 1/3 to 1/2-inch thick sticks: halve the potato lengthwise, lay the flat side down, slice lengthwise into planks, then stack a few planks and cut into sticks. Aim for consistent thickness for even cooking.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water. Swirl to remove surface starch, then drain and refill with fresh cold water. Add additional cold water if needed to cover the fries. Let soak for at least 30 minutes, preferably 1–2 hours (or overnight in the fridge) to remove excess starch and help crisping.

Ice bath

Prepare an ice bath by combining 1 liter cold water and 2 cups ice in a large bowl. After soaking, drain and rinse the fries, then transfer them to the ice bath for 5 minutes to firm and cool them. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels. Moisture on the surface will cause oil to spatter and reduce crispness.

Heat oil for first (blanch) fry

Pour 1–1.5 liters of neutral oil into a heavy-bottomed saucepan or deep fryer. Heat the oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread or a scrap of potato sizzles gently and slowly rises to the surface.

First fry (blanch)

Working in batches (do not overcrowd), lower a portion of the dried fries into the oil and cook for 4–6 minutes until they are cooked through but still pale and soft (no significant browning). Use a slotted spoon or spider to transfer blanched fries to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining fries.

Cool between fries

Let the blanched fries rest for at least 15–30 minutes at room temperature. You can refrigerate them uncovered for up to a few hours to dry further; this improves final crispness.

Heat oil for second fry

Increase the oil temperature to 375°F (190°C). The hotter oil will crisp and color the exterior quickly without overcooking the interior.

Second fry (finish)

Working in batches again, fry the blanched fries for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and let drain on a wire rack set over a baking sheet or on paper towels to remove excess oil.

Season and serve

While the fries are still hot, sprinkle with 1 teaspoon fine sea salt (or to taste). If desired, add 1/2 teaspoon ground black pepper and 1/2 teaspoon garlic powder and toss gently to coat. Garnish with 1 tablespoon finely chopped fresh parsley if using. Serve immediately with your choice of dipping sauces.

Safety and storage notes

Allow the oil to cool completely before straining and storing. Leftover fries can be reheated in a 400°F (200°C) oven for 5–8 minutes on a wire rack to regain some crispness; they are best eaten the same day.