French Fries Recipe

Select and wash

Choose 4 large Russet potatoes (about 2–2.5 lb / 900–1150 g total). Scrub well under cold running water to remove dirt. Do not peel if you prefer skin-on fries; peel if you want classic peeled fries.

Cut into fries

Trim the ends, then cut each potato into 1/3–1/2 inch (8–12 mm) thick sticks. Try to keep pieces uniform for even cooking. Rinse cut fries in a large bowl of cold water to remove surface starch.

Soak to remove starch

Place the cut potatoes in a bowl and cover with cold water (about 1600 ml). Add 1 tbs kosher salt and ice cubes to keep the water very cold. Soak for at least 30 minutes, preferably 1–2 hours (or up to overnight refrigerated) to draw out starch and firm the fries.

Dry thoroughly

After soaking, drain the potatoes in a colander and rinse with cold water. Spread fries on clean kitchen towels or paper towels and pat completely dry. Removing surface moisture prevents spattering and helps achieve crispness.

Heat oil for blanching

Pour about 1.2–1.5 liters (1500 ml total in recipe; use enough to submerge fries) of neutral frying oil into a heavy pot or deep fryer, leaving at least 5 cm headspace. Heat oil to 325°F (160°C). Use a deep-fry thermometer to monitor temperature.

First fry (blanch)

Working in small batches (do not overcrowd), add fries to the oil and fry for 4–6 minutes until they are just cooked through and pale golden but not crispy. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Return oil to 375°F (190°C) after all batches are blanched.

Increase heat and crisp

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 2–3 minutes, until deeply golden and crisp. Remove and drain on a wire rack or paper towels. While hot, immediately sprinkle with 2 tsp finishing salt and any optional seasonings to taste (black pepper, paprika, garlic powder).

Alternative oven-finish (optional)

If you prefer to avoid a second fry, after the first blanch, spread fries on a baking sheet and bake in a preheated oven at 230°C (450°F) for 8–12 minutes, flipping once, until crisp and golden. Season as above.

Serve the fries immediately while hot and crisp. Provide ketchup, mayonnaise, or other dipping sauces alongside. Leftover fries can be reheated in a hot oven (220°C/425°F) for 5–7 minutes to re-crisp.