Regular French Fries Recipe

Wash and peel

Rinse the potatoes under cold water to remove dirt. Peel each russet with a vegetable peeler. If you prefer skin-on fries, scrub thoroughly and skip peeling.

Cut into sticks

Cut each potato lengthwise into 1/4- to 3/8-inch thick planks, then stack and slice into uniform 1/4- to 3/8-inch sticks. Aim for consistent size so fries cook evenly. You should end up with about 8–10 sticks per potato.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water. Rinse by swirling and drain; then refill with 1500 ml cold water and 2 cups of ice (or very cold water). Soak for 30 minutes to 1 hour to remove excess starch. For best results, you can refrigerate and soak up to 4 hours.

Dry thoroughly

Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly — any surface moisture will cause oil to spit and will prevent proper browning. Let them air-dry for 10–15 minutes after patting if needed.

Place the dried fries in a large bowl. Drizzle with 1 cup vegetable oil and toss to coat evenly. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over the fries and toss again so seasoning adheres. Note: this seasoning is for immediately after frying; you can also reserve salt to add right after frying if you prefer.

Heat oil for first fry (blanch)

Add 2 cups neutral frying oil to a deep pot or Dutch oven and heat to 325°F (163°C). If you don't have a thermometer, heat over medium until a small piece of bread sizzles gently. Work in batches so oil temperature stays steady.

First fry (blanch)

Carefully add a single layer of fries (about 6–8 per batch depending on pot size) and fry for 3–4 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer them to a wire rack or tray lined with paper towels to drain and cool for 5 minutes.

Increase heat for crisping

Raise the oil temperature to 375°F (190°C). Let the oil come back to temperature between batches.

Second fry (crisp)

Return the blanched fries to the hot oil in batches and fry for 2–3 minutes, until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain immediately.

Season immediately

While the fries are still hot, sprinkle with additional kosher salt to taste (about 1 tsp total across all batches if not already added). Toss gently to distribute seasoning evenly.

Serve

Serve the fries hot as a side. Offer ketchup, mayonnaise, or other dipping sauces on the side.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire rack on top if available.

Toss and spread

Toss dried fries with 3 tablespoons vegetable oil (from the seasoning amount) and 1 tsp kosher salt and 1 tsp black pepper. Spread fries in a single layer on the baking sheet or rack without overcrowding.

Bake and flip

Bake for 20–25 minutes, turning or shaking the tray halfway through, until golden and crisp. Times vary by oven and fry thickness; bake longer for extra crispness.

Finish and serve

Remove from oven, taste and add more salt if needed, then serve immediately.