French Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water and scrub to remove dirt. Peel if you prefer skinless fries; leaving the skin on gives more texture and flavor.

Cut into fries

Trim ends and cut each potato into 1/4- to 1/2-inch thick sticks for classic fries. Aim for uniform size so they cook evenly (about 1/4- to 1/2-inch thick).

Rinse to remove starch

Place cut fries in a large bowl and cover with the 4 cups of cold water. Agitate and rinse several times until the rinse water becomes noticeably less cloudy, about 1–2 minutes.

Ice bath soak

After rinsing, drain the water, then refill the bowl with fresh cold water and add the ice cubes. Soak the cut fries for at least 30 minutes, up to 2 hours. This firms the potatoes and removes excess starch for crisper fries.

Bring water to a boil

Drain the ice bath and transfer the fries to a colander. In a large pot, bring the 6 cups of water and 1 tablespoon of salt to a rolling boil.

Blanch the fries

Carefully add the fries to the boiling water in batches if necessary so the pot isn't overcrowded. Boil for 3–4 minutes until the exterior begins to soften but the centers are still firm — you should be able to pierce with a knife but not have them fall apart.

Shock and dry

Immediately transfer the blanched fries back to the ice bath to stop cooking. After 2–3 minutes in the ice bath, drain thoroughly and spread the fries in a single layer on clean kitchen towels or paper towels to dry completely. Pat dry to remove surface moisture — this prevents oil splatter and helps crispness.

Heat the oil

In a large heavy-bottomed pot or deep fryer, add the oil and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

First fry (blanch in oil)

Working in batches to avoid crowding, fry the dried, blanched potatoes at 325°F (160°C) for 3–4 minutes until they are pale, slightly tender, and cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Let rest for 5–10 minutes.

Increase oil temperature

Increase the oil temperature to 375°F (190°C) for the second fry. Allow it to come to temperature fully between batches.

Second fry (crisping)

Return fries to the hot oil in batches and fry for 2–3 minutes, or until golden brown and crisp. Stir gently to prevent sticking. Remove to a wire rack or paper towels to drain briefly.

Season immediately

While the fries are still hot and oily, sprinkle with the 2 teaspoons salt, 1 teaspoon black pepper, and optional 1/2 teaspoon paprika or garlic powder. Toss gently to coat evenly so the seasoning adheres.

Transfer fries to a serving platter or bowl and serve immediately with ketchup or your favorite dipping sauce. Fries are best hot and crisp.