Old Bay French Fries Recipe

Wash the potatoes well to remove dirt. Peel if you prefer skinless fries; otherwise leave skins on for texture.

Cut each potato into 1/3–1/2-inch (8–12 mm) sticks for classic fries. Try to keep sizes uniform for even cooking.

Place cut fries into a large bowl and cover with cold water. Add 1 tsp salt and stir briefly. Refrigerate or let sit for at least 30 minutes, up to 2 hours, to remove excess starch.

After soaking, drain the potatoes and rinse under cold running water until the water runs clear. Transfer to a bowl of ice water for 10 minutes to firm the potatoes, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Heat Oil

In a heavy-bottomed pot or Dutch oven, add the frying oil. Attach a deep-fry thermometer and heat oil to 325°F (163°C). Use enough oil so fries can float freely (about 1 to 1.5 liters depending on pot size).

First Fry (Blanch)

Working in batches that don’t overcrowd the pot, fry the potatoes at 325°F (163°C) for 4–6 minutes, until they are soft and just beginning to lose opacity but not browned. Remove with a slotted spoon or spider and transfer to a baking sheet lined with paper towels. Let cool for 10–15 minutes. Continue with remaining batches.

Increase Heat

Raise oil temperature to 375°F (190°C). Make sure oil returns to temperature between batches.

Second Fry (Crisp)

Fry the cooled blanched fries in batches at 375°F (190°C) for 2–4 minutes until golden brown and crisp. Remove to a paper towel–lined tray to drain briefly.

While fries are still hot, transfer to a large bowl. Immediately sprinkle with Old Bay seasoning (about 2 tablespoons) and the remaining 1 tsp salt; toss gently but thoroughly so the seasoning adheres. If using, add chopped parsley and a pinch of freshly ground black pepper and toss again.

If you’d like a light tang, drizzle malt vinegar over fries or serve vinegar on the side.

For a quick fry sauce: whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tsp hot sauce, and 1 tsp lemon juice until smooth. Adjust hot sauce and lemon to taste.

Serve fries immediately while hot and crisp with the fry sauce and additional Old Bay on the side for extra seasoning.