French Fries Recipe

Wash and peel (optional)

Rinse the russet potatoes under cold running water. Peel them if you prefer traditional peeled fries; otherwise leave the skins on for a more rustic fry.

Cut potatoes into fries

Trim the ends, then cut each potato lengthwise into 1/2-inch to 3/4-inch thick planks. Stack planks and slice into matchstick-style sticks about 1/2-inch to 3/4-inch wide for even cooking.

Soak to remove starch

Place the cut potatoes in a large bowl and cover with cold water (about 6 cups). Stir and let soak at least 30 minutes, ideally 1–2 hours. For extra crispness, add 1 cup of ice to make an ice bath and keep the bowl chilled during the soak.

Dry thoroughly

After soaking, drain the potatoes in a colander and rinse briefly under cold water. Spread them on clean kitchen towels or paper towels and pat completely dry. Excess surface moisture will cause oil splatter and prevent crisping.

Heat the oil

Pour about 1.5 cups of neutral oil into a heavy-bottomed pot or Dutch oven (oil should be deep enough to submerge the fries, roughly 2–3 inches). Attach a deep-fry thermometer to the side. Heat oil to 325°F (160°C) for the first blanch fry.

First fry (blanch)

Working in batches (do not overcrowd), add a single layer of dried potato sticks to the oil. Fry 3–4 minutes until soft but not browned — they should be pale and limp. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain. Repeat with remaining batches. Allow fries to cool for 10–15 minutes (or refrigerate briefly) before the final fry.

Increase oil temperature

Raise oil temperature to 375°F (190°C) for crisping. Allow oil to come up to temperature between batches so it's stable at 375°F.

Second fry (crisp)

Fry the blanched fries in batches at 375°F for 2–4 minutes until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove with a slotted spoon and drain on a clean paper towel-lined tray.

Seasoning

While the fries are still hot, sprinkle with the fine salt (about 2 tsp) and freshly ground black pepper (about 1/2 tsp). If using, add garlic powder and paprika now so they adhere to the hot fries. Toss gently to coat evenly.

Add garnishes

If desired, sprinkle the hot fries with 2 tablespoons finely chopped fresh parsley and 2 tablespoons grated Parmesan cheese. Toss lightly and serve immediately.

Serve

Serve fries hot with your favorite condiments (ketchup, mayonnaise, aioli, etc.).