French Fries Recipe

Wash and cut

Wash potatoes thoroughly to remove dirt. Optionally peel if you prefer skinless fries. Cut potatoes into even 8mm–12mm (about 3/8"–1/2") thick sticks. Aim for uniform size so they cook evenly.

Soak

Place cut potatoes in a large bowl and cover with cold water. Add ice if available to keep water very cold. Soak for at least 30 minutes and up to 2 hours to remove excess surface starch (this prevents sticking and promotes crispness).

Drain and dry

Drain potatoes and spread in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—moisture on the surface will cause oil splatter and soggy fries. Allow to air-dry 10–15 minutes if needed.

Heat oil

Pour 1.5 liters of neutral oil into a deep, heavy-bottomed pot or a deep fryer. Warm oil to 150°C (300°F). If you don't have a thermometer, heat over medium until a thermometer reads 150°C, or a small piece of potato sizzles gently when added.

Working in batches (do not overcrowd), gently lower a single layer of dried potato sticks into the oil. Blanch for 4–6 minutes, until the exterior is set but there is no color and the potatoes are tender when pierced with a skewer. The internal temperature will be cooked but not crisp.

Remove blanched fries with a slotted spoon or spider strainer and transfer to a paper towel–lined baking sheet. Let cool for at least 10 minutes. You can refrigerate them uncovered for 15–30 minutes to further dry and cool before the final fry.

Heat oil hotter

Increase oil temperature to 180–190°C (355–375°F). Use the same fryer or fresh oil; hotter oil is required to rapidly crisp the exterior without overcooking the interior.

Fry the blanched potatoes in batches again, ensuring not to overcrowd. Cook for 2–4 minutes per batch, stirring gently, until the fries are golden brown and crisp.

Using a slotted spoon, remove fries and drain on a paper towel–lined tray or a wire rack set over a sheet pan to keep them crisp. While still hot, sprinkle with kosher salt and freshly ground black pepper to taste so seasoning adheres.

If using optional finishing ingredients, toss the hot fries lightly with grated Parmesan and/or chopped parsley. For a classic touch, serve with malt vinegar on the side or sprinkle a teaspoon or two over fries per serving.

Serve immediately while hot and crisp. Provide condiments such as ketchup, mayo, or aioli as desired.