French Fries Recipe

Peel and cut

Peel the 3 medium russet potatoes (if you prefer skin-on, scrub well instead). Cut each potato into 1/4- to 3/8-inch (6–10 mm) sticks: slice into 1/4-inch slabs lengthwise, stack a few and cut into sticks. Aim for uniform size so they cook evenly. The total cut potatoes should measure about 3 cups of raw sticks.

Rinse and soak

Place the cut potato sticks in a large bowl and rinse under cold running water until the rinse runs clear to remove surface starch. Then cover with cold water (about 1 liter) and add ice if you have it to keep the water cold. Soak at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispness.

When ready to fry, drain the potatoes and spread on kitchen towels or a clean tea towel in a single layer. Pat completely dry. Dry potatoes are essential to prevent oil splatter and to achieve crisp fries.

Prepare finishing salt: place 1 tablespoon kosher or sea salt in a small bowl. Mix the optional 1/2 teaspoon paprika or garlic powder with the salt if using. Keep freshly ground black pepper nearby to add a light dusting after frying if desired.

Heat oil for blanching (first fry)

Pour approximately 1–1.5 liters of neutral frying oil into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (163°C). If you don't have a thermometer, heat to medium and test with a single fry — it should sizzle gently but not brown quickly.

First fry (blanch)

Working in batches (do not overcrowd), gently lower a portion of the dried potato sticks into the 325°F oil. Fry for 3–4 minutes until the fries are softened and opaque but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat until all potatoes have been blanched.

Rest between fries

Allow the blanched fries to rest 10–20 minutes; you can refrigerate them for up to a few hours if preparing ahead. This rest helps the surface dry further and improves final crispness.

Heat oil for final crisping (second fry)

Increase the oil temperature to 375–390°F (190–199°C). Use a thermometer for accuracy. The oil should be noticeably hotter and will brown fries quickly.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes, stirring gently, until golden brown and crisp. Do not overcrowd the pot. Remove fries, drain on a wire rack or paper towels, and immediately season with the kosher/sea salt mixture and a light sprinkle of freshly ground black pepper.

If you want an extra touch, toss freshly fried fries gently in a bowl with the optional paprika or garlic powder/salt mix to coat evenly while still hot.