French Fries Recipe

Wash and peel

Wash the russet potatoes under cold running water. Peel them if you prefer classic fries (leave skins on for rustic fries).

Cut into sticks

Cut each potato into 1/3 to 1/2 inch (8–12 mm) thick sticks. Try to keep pieces uniform so they cook evenly. Place cut fries in a large bowl as you go.

Place the cut potato sticks in a large bowl and cover with cold water (about 2 liters for 4 medium potatoes). Add ice if you want extra chilling. Soak for at least 30 minutes and up to 2 hours to remove surface starch. This prevents sticking and helps them crisp.

After soaking, drain the potatoes and rinse under cold water until the water runs clear. Spread the fries on a clean kitchen towel or paper towels and dry thoroughly. Patting very dry is important to avoid oil splatter and to get a crisp fry.

Heat oil

Pour about 1.5 liters of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly to the surface.

Working in small batches (so you don't overcrowd), carefully add the dried potato sticks to the oil. Blanch for 3 to 4 minutes — the exterior should be tender but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined baking sheet to drain. Lightly sprinkle with 1 tsp salt while warm.

Raise temperature

Increase the oil temperature to 375°F (190°C). If using the same oil, allow it to come back up to temperature between batches.

Return the blanched fries to the hot oil in small batches and fry until golden and crisp, about 2 to 3 minutes per batch. Stir gently to prevent clumping and ensure even browning.

Remove fries with a slotted spoon and drain on a wire rack or paper towels. While still hot, season with the remaining salt and freshly ground black pepper.

If desired, toss the hot fries with 2 tablespoons finely chopped fresh parsley for color and aroma. Taste and adjust seasoning. Serve immediately for best texture.