French Fries Recipe

Wash and cut

Wash 2 lb russet potatoes thoroughly. Peel if desired (peel left on gives more texture). Cut potatoes into 1/4- to 3/8-inch thick sticks: halve lengthwise, then cut each half into even slices, then into sticks. Aim for uniform size for even cooking.

Rinse and soak

Place cut fries in a large bowl and cover with 6 cups cold water. Rinse by swishing and draining a few times to remove surface starch. Then refill with fresh cold water and soak at least 30 minutes, ideally 1–2 hours (or refrigerate up to 8 hours). For crisper fries, add 1 cup ice to create an ice bath during the last 10 minutes of soaking.

After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Any surface moisture will cause oil to splatter and will reduce crispness.

Heat oil

Pour about 2 cups oil into a heavy-bottomed pot or Dutch oven (oil should be 2–3 inches deep). Attach a thermometer and heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato bubbles steadily but not violently.

First fry (blanch)

Working in batches (do not overcrowd), carefully add a single layer of dried potato sticks to the oil. Blanch for 4–6 minutes until potatoes are just cooked through and pale/golden but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining potatoes. Let fries rest for at least 10 minutes (or refrigerate for up to 1 hour before final fry). Increase oil temperature to 375°F (190°C) for the second fry.

Second fry (crisp)

Return fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Stir gently to prevent sticking and ensure even color. Remove with a slotted spoon and drain on a wire rack or paper towels.

Immediately sprinkle the hot fries with 1 tsp fine sea salt and any optional seasonings (garlic powder 1/2 tsp, smoked paprika 1/2 tsp) while they are still hot so the seasoning sticks. Finish with kosher salt to taste if desired and a pinch of freshly ground black pepper (optional). Toss gently to distribute. If using fresh parsley, sprinkle 1 tbsp chopped parsley and toss briefly.

Serve fries hot and fresh alongside ketchup, aioli, or your preferred dipping sauce. Fries are best eaten immediately for maximum crispness.

To keep fries warm and crisp while frying remaining batches, place in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes. Avoid stacking so they don't steam and soften.