Thin-cut French Fries Recipe

Wash and peel

Wash the russet potatoes under cold running water to remove dirt. Peel them if you prefer classic fries (leave skin on for rustic fries).

Cut into thin sticks

Using a sharp chef's knife or mandoline fitted with a julienne blade, trim the ends and cut each potato into 1/8–1/4 inch (about 3–6 mm) thin sticks. Aim for uniform thickness so they cook evenly. Arrange cut fries in a large bowl as you go.

Rinse starch

Place the cut fries in a large bowl and cover with cold water. Swirl them with your hand for 30 seconds to rinse surface starch. Drain and repeat rinsing until the water runs mostly clear (2–3 rinses).

Soak in ice water

Fill the bowl with 6 cups cold water and add 1 cup ice. Add 2 tsp fine sea salt to the soak. Submerge the fries and soak for at least 30 minutes and up to 2 hours in the refrigerator. This both removes remaining starch and crisps the fries when fried.

Dry thoroughly

After soaking, drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly — moisture will cause oil splatter and reduce crispness. Let them air-dry for 10 minutes while you heat the oil.

Heat oil for blanch (first fry)

Pour 4 cups of neutral oil into a heavy-bottomed pot or deep fryer so there is at least 2–3 inches of oil but not more than two-thirds full. Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low and test with one fry — it should produce gentle bubbles but not vigorous frying.

First fry (blanch)

Working in small batches (about a handful or 100–150 g per batch), lower the dried potato sticks carefully into the 300°F oil. Cook for 3–4 minutes until the fries are softened and pale, not browned. Use a slotted spoon to transfer fries to a rack or paper towel-lined tray to drain. Let them cool for 5–10 minutes. Repeat with remaining batches.

Increase oil temp for crisping (second fry)

Raise the oil temperature to 375°F (190°C). If using the same oil, skim any loose starch bits before heating. If you prefer, add up to 2 cups fresh oil to bring volume or refresh the oil between batches.

Second fry (crisp)

Return the blanched fries to the hot 375°F oil in small batches. Fry for 2–3 minutes until golden-brown and crisp. Do not overcrowd the pot. Remove fries with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly.

Season and serve

Immediately after draining each batch, sprinkle approximately 1/4 tsp of fine sea salt per batch (total ~1 tsp) and a light dusting of freshly ground black pepper. Toss gently to distribute seasoning. If using, sprinkle 1 tbsp finely chopped parsley for brightness. Serve hot.

Note: For extra flavor variations, toss fries with a pinch of garlic powder, smoked paprika, or grated Parmesan while hot.