French Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer skin-on fries). Cut potatoes into even 1/3- to 1/2-inch sticks. Aim for uniform size so they cook evenly.

Rinse and optional soak

Place the cut fries in a large bowl and rinse under cold running water until the water runs mostly clear to remove surface starch. For crispier fries, fill the bowl with cold water, add the optional 2 tablespoons vinegar if using, and soak for 30 minutes to 1 hour in the refrigerator. If you don't use vinegar, you may still soak in cold water to remove starch.

After rinsing or soaking, drain and transfer fries to a clean kitchen towel or paper towels. Pat completely dry—moisture will cause oil to spit and will reduce crispness.

Heat oil for blanching

Pour about 2 cups of oil into a heavy saucepan or deep skillet and heat over medium heat until it reaches 300°F (150°C). If you don't have a thermometer, the oil should be hot but not shimmering or smoking.

Blanch the fries

Work in small batches (about a handful at a time). Add dried potato sticks to the 300°F oil and cook for 4–6 minutes until they are softened and pale (no browning). Use a spider or slotted spoon to transfer blanched fries to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Allow the blanched fries to cool to room temperature; you can refrigerate them for 15–30 minutes or up to a day to help set their shape.

Heat oil for crisping

Pour enough oil into a deep pot or fryer so fries can float freely (about 3–4 cups depending on vessel). Heat the oil to 375°F (190°C). Use a thermometer for accuracy. If you used 2 cups earlier in the blanch step and are reusing the same pot, add more oil now to reach the correct depth and temperature.

Fry until golden

Working in batches to avoid overcrowding, lower the blanched fries into the 375°F oil and fry for 2–4 minutes until they are golden brown and crisp. Stir gently with a spider or slotted spoon so they brown evenly. Remove fries and place on a wire rack or paper-towel-lined baking sheet to drain briefly.

Season

While the fries are still hot, sprinkle evenly with the kosher salt and freshly ground black pepper to taste. Toss gently to distribute seasoning.

If using, sprinkle chopped fresh parsley for color and a touch of freshness. Serve immediately for best texture.

Safety note: Let oil cool before disposing or storing. Strain and save oil if desired for future frying.