French Fries Recipe

Peel and cut

Peel the russet potatoes (leave the skin on if you prefer rustic fries). Cut each potato into even 1/4- to 3/8-inch thick sticks: slice lengthwise into 1/4–3/8" slabs, stack a few slabs and cut into sticks so fries cook evenly.

Rinse

Place the cut fries in a large bowl and rinse under cold running water, or agitate in several changes of cold water, until the water runs much clearer. This removes surface starch that causes sticking.

Soak

Transfer the rinsed fries to a bowl with 6 cups cold water and 2 cups ice. Soak for at least 30 minutes and up to 4 hours in the refrigerator. This firms the potatoes and removes more starch. If using cornstarch for extra crispness, drain and pat dry after soaking and toss with 2 tsp cornstarch (see later step).

Heat oil

Fill a heavy Dutch oven or deep fryer with the oil, leaving at least 2 inches headspace. Attach a thermometer and heat the oil to 300°F (150°C) for the first blanch. This lower temperature cooks the interior without browning too fast.

Drain the soaked fries thoroughly and dry them very well with clean kitchen towels or paper towels (wet fries cause dangerous oil splatter). Working in batches of about 1/3 to 1/2 the pot capacity, add fries to the 300°F oil and cook without browning for 4 to 6 minutes, or until the potatoes are cooked through and pale and limp. Use a slotted spoon or spider to transfer fries to a paper towel–lined tray to drain. Let the blanched fries cool to room temperature. You can refrigerate at this stage for up to 24 hours before final fry.

Increase oil temperature to 375–400°F (190–205°C). When hot, return fries to the oil in small batches to avoid temperature drop. Fry until deep golden brown and crisp, 2 to 4 minutes per batch depending on thickness. Remove with a slotted spoon and transfer to a clean paper towel–lined tray to drain briefly.

While still hot, sprinkle fries with kosher salt (about 1/2 to 1 tsp per batch) and a pinch of freshly ground black pepper. If using finishing sea salt, add it after a minute for a crisp, bright hit. For optional flavors, toss with 1 tsp garlic powder or chopped parsley immediately after frying.

Serve the fries hot and crisp. Offer ketchup, mayonnaise, aioli, or other dipping sauces on the side. If cooked in advance, re-crisp in a 425°F (220°C) oven for 5–8 minutes.