French Fried Potatoes Recipe

Peel and cut

Peel the potatoes (optional: leave skin on for rustic fries). Cut potatoes into even sticks about 1/3 to 1/2 inch thick (standard French fries). Aim for uniform size so they cook evenly. As you cut, transfer the cut fries to a large bowl of cold water to prevent discoloration.

Soak and rinse

Add about 6 cups cold water to the bowl of cut potatoes and stir in 1 teaspoon kosher salt. Soak for at least 30 minutes and up to 2 hours to remove surface starch (this yields crisper fries). After soaking, drain the potatoes and rinse under cold running water until the water runs clear.

Dry thoroughly

Spread the rinsed potatoes in a single layer on clean kitchen towels or paper towels and pat very dry. Excess moisture will cause oil to splatter and makes fries less crisp. Let them air-dry 10–15 minutes if needed.

Heat oil

Pour about 3–4 cups oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium heat and attach a thermometer. For a two-stage frying method: heat oil to 300°F (150°C) for the first blanch. If you do not have a thermometer, heat until oil shimmers but does not smoke.

First fry (blanch)

Working in batches to avoid crowding, add a single layer of dried potato sticks to the oil. Fry at 300°F (150°C) for 4–6 minutes until potatoes are softened and very pale (not browned). Using a slotted spoon or spider, remove fries to a tray lined with paper towels and let them rest while you bring oil up to the higher temperature.

Increase temperature

After all batches are blanched, raise oil temperature to 375°F (190°C). Let it stabilize for a few minutes.

Second fry (crisp)

Return the blanched fries to the hot oil in batches. Fry at 375°F (190°C) for 2–4 minutes, or until golden brown and crisp. Stir occasionally to ensure even browning. Remove fries with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain briefly.

Season

While fries are still hot, sprinkle with 1 teaspoon fine sea salt (or to taste) and 1 teaspoon freshly ground black pepper if using. Toss gently to distribute seasoning evenly.

Garnish and serve

If desired, sprinkle chopped fresh parsley (about 2 tablespoons) for color. Serve immediately for best texture with your preferred dipping sauces.

Safety & storage

Allow oil to cool completely before straining and storing. Leftover fries can be refrigerated in an airtight container for up to 3 days; re-crisp in a 425°F (220°C) oven or an air fryer for 5–8 minutes.