French Fries Recipe
Classic, thin, deep fried potato strips
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Ingredients
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Potatoes & preparation
Frying & seasoning
Method
Potatoes & preparation
- 1
Peel and cut potatoes
Peel the 3 medium russet potatoes. Trim the ends, then cut each potato into 1/4-inch (about 6 mm) thick slices lengthwise. Stack slices and cut into 1/4-inch sticks to make thin, uniform fries. Aim for consistent size so they cook evenly.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold running water, agitating by hand, until the rinse water runs mostly clear. This removes surface starch. Transfer the fries to a bowl of cold water (use about 8 cups) with 1 cup of ice and soak for at least 30 minutes, up to 2 hours in the refrigerator. The soak firms the potatoes and further removes starch.
- 3
Dry thoroughly
After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry (this prevents dangerous oil splatter and helps crisping). If using potato starch or cornstarch, toss the dry fries with 2 tablespoons of starch until lightly and evenly coated.
Frying & seasoning
- 4
Heat oil (first fry/blanch)
Pour 1.5 liters of neutral frying oil into a heavy pot or deep fryer, leaving at least 3 inches (7 cm) of headspace. Heat oil to 325°F (160°C). Use a thermometer to monitor temperature. Working in small batches (about a handful or 200–300 g per batch), lower the dry fries into the oil and fry for 3–4 minutes until the exterior is set but not browned. They should be soft inside. Remove with a spider or slotted spoon and drain on a rack or paper towel. Repeat with remaining batches.
- 5
Rest between fries
Let the blanched fries rest for 5–15 minutes at room temperature. This step helps create a fluffy interior and readies them for the second, hot fry.
- 6
Heat oil (second fry/crisp)
Increase oil temperature to 375°F (190°C). Again working in small batches, fry the blanched fries for 2–3 minutes or until golden brown and crisp. Stir gently to ensure even browning. Do not overcrowd the fryer; overcrowding lowers oil temperature and produces soggy fries.
- 7
Drain and season
Remove fries from the oil, shake off excess oil, and transfer to a paper towel–lined baking sheet or wire rack. Immediately sprinkle with fine sea salt (about 1 teaspoon total) and, if desired, freshly ground black pepper to taste. If you used cornstarch or potato starch, expect extra crispness—adjust seasoning accordingly.
- 8
Serve
Serve the French fries hot for best texture. Offer ketchup, mayonnaise, or other dipping sauces on the side as desired.
