French Fries Recipe
the French fries bring a group Of friends and you will not be disappointed!
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Ingredients
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Potatoes & Prep
Frying Oil
Optional Finish & Serving
Method
Potatoes & Prep
Peel and cut
Peel the russet potatoes (optional: leave skin on for rustic fries). Cut each potato into 1/3- to 1/2-inch sticks for classic fries. Try to keep pieces uniform in size so they cook evenly.
Rinse
Place cut potatoes in a large bowl and rinse under cold running water until the water runs mostly clear to remove surface starch.
Soak
Transfer the rinsed fries to a bowl with cold water, 1 tablespoon kosher salt, and ice. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crisping.
Dry thoroughly
Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping. For best results, let them air-dry for 10–15 minutes after towel-drying.
Frying Oil
Heat oil
Pour about 1 quart neutral oil into a heavy pot or deep fryer, leaving at least 2 inches headspace. Heat oil to 325°F (163°C) for the first blanching fry. If you do not have a thermometer, heat until a small piece of potato sizzles gently and slowly bubbles.
First fry (blanch)
Working in small batches (do not overcrowd), gently lower a portion of the dried fries into the 325°F oil using a spider or slotted spoon. Fry for 3–4 minutes until the fries are cooked through but pale and not browned. Remove to a wire rack or paper towel-lined baking sheet to drain. Repeat with remaining fries. Let the blanched fries rest 5–10 minutes (or longer) while you bring the oil up to final temperature.
Increase heat
Raise the oil temperature to 375°F (190°C) for the final crisping fry. If using a fryer with a thermostat, set to 375°F. Allow oil to stabilize at this temperature before proceeding.
Second fry (crisp)
Return fries to the hot 375°F oil in small batches. Fry for 2–3 minutes, stirring gently once or twice, until golden brown and crisp. Remove with a spider or slotted spoon and transfer to a wire rack or paper towel-lined sheet to drain excess oil.
Season immediately
While fries are still hot, sprinkle with about 1 teaspoon kosher salt (adjust to taste) and any optional seasonings: freshly ground black pepper, smoked paprika, or grated Parmesan. Toss gently to distribute seasoning evenly.
Serve
Serve fries hot with ketchup or your preferred dipping sauces. For best texture, serve within 10–15 minutes of frying.