French Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer rustic fries). Cut each potato into 1/4- to 3/8-inch (6–9 mm) sticks: halve lengthwise, then slice each half into even planks and then into sticks.

Rinse

Place the cut fries in a large bowl and rinse under cold running water or swish them in several changes of cold water until the water runs clear to remove surface starch.

Soak

Submerge the rinsed potato sticks in the bowl with 4 cups cold water and the ice cubes. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crisper fries.

Drain and dry

Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—moisture on the surface will cause oil to spit and make fries less crispy. Let sit 10 minutes to air-dry if possible.

Heat oil for blanching

Pour 1.5 cups of oil into a heavy-bottomed pot or deep fryer, using enough to give a 2–3 inch (5–7 cm) depth without exceeding the pot's fill line. Attach a thermometer and heat oil to 325°F (163°C).

First fry (blanch)

Working in small batches (avoid crowding), add a portion of the dried potato sticks to the oil and fry for 3 to 4 minutes until the exterior is set but not browned. Use a slotted spoon to transfer blanched fries to a paper towel–lined tray. Season lightly with 1/2 tsp kosher salt while they rest. Repeat with remaining batches.

Increase oil temperature

After all batches are blanched, increase oil temperature to 375°F (190°C). Let the oil come to temperature between batches.

Second fry (crisping)

Fry the blanched fries again in small batches for 2 to 3 minutes, or until they are golden brown and crisp. Work quickly and avoid overcrowding. Transfer fries to a paper towel–lined tray to drain briefly.

Finish and toss

While the fries are hot, sprinkle with the remaining kosher salt (about 1.5 tsp total used across blanches and finishing) and, if using, the fine sea salt, black pepper, garlic powder, and paprika. Toss gently to coat evenly. Add chopped parsley if desired.

Serve

Serve immediately while hot and crisp with your choice of condiments (ketchup, mayo, aioli). If not serving all at once, keep fries warm on a wire rack set over a sheet pan in a 200°F (95°C) oven for up to 15–20 minutes; do not stack or they will steam and soften.

Oil safety and disposal

Allow oil to cool completely before straining and storing for reuse or disposing according to local regulations. Do not pour oil down the drain.