French Fries Recipe
Our delicious French fries are deep fried 'till golden brown, with a crunchy exterior and a light fluffy interior. Seasoned to perfection!
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Ingredients
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Main
Seasoning
Method
Preparation
Wash and cut
Scrub the potatoes thoroughly under cold running water to remove dirt. Trim any blemishes. Cut each potato lengthwise into 1/3-inch (about 8 mm) thick planks, then stack and cut into 1/3-inch sticks so fries are uniform in size.
Rinse and soak
Place the cut potatoes in a large bowl and rinse under cold water, stirring with your hands, until the water runs clear. This removes surface starch. Fill the bowl with cold water (about 1.5 liters) and add ice if desired to keep water cold. Soak for at least 30 minutes and up to 2 hours.
Dry thoroughly
Drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil spatter and prevent crisping. Let air-dry 10 minutes if needed.
Frying
Heat oil for blanching
Pour about 1.5 liters of vegetable oil into a deep heavy pot or deep-fryer, leaving at least 3 inches headspace. Heat oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.
First fry (blanch)
Working in batches (do not crowd), fry the drained, dried potato sticks at 325°F (160°C) for 3 to 4 minutes until they are just cooked through but still pale and limp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest for 10–15 minutes. The first fry cooks the interior without browning.
Heat oil for finishing
Increase oil temperature to 375°F (190°C). Allow temperature to stabilize.
Second fry (finish crisping)
Return fries to the hot oil in batches and fry for 2 to 3 minutes, stirring gently, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
Seasoning & Serving
While fries are hot, place them in a large bowl or on a tray and immediately sprinkle with kosher salt (about 2 tsp) and freshly ground black pepper (½ tsp). If using, add ½ tsp garlic powder and toss gently to coat evenly so seasoning sticks to the hot fries.
Serve immediately while hot and crisp with desired condiments (ketchup, aioli, or malt vinegar). Leftover fries will lose crispness; reheat briefly in a 400°F (200°C) oven on a wire rack for best results.