French Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water. Peel if you prefer skinless fries; leave skin on for a more rustic texture.

Cut fries

Stand each potato upright and cut into 1/3- to 1/2-inch (8–12 mm) sticks for classic fries. Try to keep pieces as uniform as possible so they cook evenly.

Rinse and soak

Place cut potatoes in a large bowl and cover with cold water (about 2 liters). Stir and drain the first cloudy water, then refill with fresh cold water and optionally add ice. Soak for at least 30 minutes, up to 2 hours. This removes excess surface starch and prevents sticking.

Drain the soaked fries in a colander and spread them on clean kitchen towels or paper towels. Pat very dry; excess moisture causes oil to splatter and prevents proper browning. Allow to air-dry for 10–15 minutes after patting.

Bring water to a simmer

In a large pot, bring 1.5 liters of water with 1 tablespoon salt to a simmer (not a rolling boil).

Par-cook fries

Add a portion of the dried fries (don’t overcrowd) and simmer gently for 3–4 minutes until they are just tender but not falling apart. Remove with a slotted spoon and spread on a tray to cool and dry. Repeat with remaining fries. Cooling helps set the starch and yields a flakier inside.

Heat oil for first fry

In a deep heavy pot or deep fryer, heat oil to 325°F (160°C). Use enough oil for the fries to float (about 1.5 liters in a 4–6 quart pot). Use a thermometer to monitor temperature.

First fry (if double-frying): Working in small batches, fry the par-cooked or raw dried fries for 3–4 minutes until pale and slightly tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let cool for at least 10 minutes (can be refrigerated briefly).

Single fry option: If not double-frying, fry at 350–360°F (175–180°C) until golden and crisp (about 5–7 minutes), then drain and season immediately.

Heat oil for second fry

Increase oil temperature to 375–390°F (190–200°C).

Working in small batches, return the cooled first-fry potatoes to the hot oil and fry until deep golden-brown and crisp, about 1.5–3 minutes depending on thickness. Do not overcrowd the pot; crowding lowers oil temperature and yields soggy fries.

Remove fries with a slotted spoon, shake off excess oil, and transfer to a rack or paper towels to drain.

While fries are still hot, immediately sprinkle with fine salt (use about 2 tsp total or to taste) and toss gently to coat. For seasoned fries, combine black pepper, garlic powder and smoked paprika in a small bowl and sprinkle over fries to taste (start with the listed quantities and add more if desired).

If desired, toss with 1 tablespoon neutral oil or melted butter to help seasoning adhere, and finish with chopped parsley for color and freshness.

Serve hot with your choice of condiments (ketchup, mayonnaise, aioli, etc.).

Use a deep-fry thermometer and do not leave hot oil unattended. Allow oil to cool before disposing or storing. For best crispness, avoid stacking fries; serve immediately.