French Fries Recipe

wash and cut

Wash the russet potatoes well under cold running water to remove dirt. Peel if you prefer (skins on adds texture). Cut each potato into 1/4- to 3/8-inch thick sticks: halve lengthwise, then slice each half into planks and then sticks to create uniform fries.

soak

Place the cut fries into a large bowl and cover with cold water (about 6 cups). Add ice if desired to keep water cold. Soak for 30 minutes to 2 hours (30 minutes reduces some surface starch; 1–2 hours yields crisper fries).

After soaking, drain the potatoes in a colander and transfer to clean kitchen towels or paper towels. Pat completely dry; removing surface moisture is critical to prevent oil splatter and to achieve crispness.

heat oil

Pour about 6 cups of oil into a heavy, deep pot or Dutch oven (enough to submerge fries by about 2 inches) and attach a thermometer. Heat oil to 300°F (150°C). If you don't have a thermometer, heat on medium until a small piece of potato produces gentle bubbling.

first fry

Working in batches (do not overcrowd — about a single layer), carefully add dried potatoes to the 300°F oil. Fry for 4–5 minutes until potatoes are softened and a very pale, light color (no browning). Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Let the fries rest and cool for at least 10 minutes. You can refrigerate them for up to a day at this stage for convenience.

heat oil to finish

Increase the oil temperature to 375–400°F (190–205°C). If using the same oil, let it come back up to temperature. Add additional oil if level is low but keep the same oil type for consistency.

second fry

Working in batches again, fry the par-fried potatoes for 2–3 minutes until deep golden brown and crisp. Avoid overcrowding. Stir gently during frying so edges crisp evenly.

drain and season

Using a slotted spoon, transfer fries to a wire rack or paper towels to drain briefly (about 30–60 seconds). Immediately sprinkle with fine sea salt and the freshly ground black pepper. If using optional spices (garlic powder, smoked paprika), mix them with the salt and sprinkle right away so they adhere while the fries are hot.

Taste one fry and adjust seasoning if needed. Serve immediately for best texture.

Arrange fries in a bowl or on a platter. Serve with desired dips such as ketchup, mayonnaise, or mustard. Leftover fries can be reheated in a single layer on a baking sheet in a 425°F (220°C) oven for 6–8 minutes to re-crisp.