French Fries Recipe

Wash and peel (optional)

Rinse the russet potatoes under cold water. Peel them if you prefer skinless fries; leave the skin on for a more rustic texture. Pat dry with a clean kitchen towel.

Cut into fries

Cut each potato into 1/3–1/2-inch (8–12 mm) thick sticks. Aim for uniform size so they cook evenly. Place cut fries in a large bowl as you work.

Transfer the cut potatoes to a large bowl and cover with cold water (about 2 liters). Optionally add ice to keep the water very cold. Soak at least 30 minutes, ideally 1–2 hours. This removes surface starch and helps achieve crispiness.

After soaking, drain the potatoes and rinse under cold running water until the water runs clear. Spread them on clean towels or use a salad spinner to remove as much water as possible. Pat thoroughly dry—excess moisture will cause oil splatter and soggy fries.

Bring about 2 liters of water to a gentle boil with 1 tablespoon salt. Add fries in a single layer (work in batches if needed) and blanch for 3–5 minutes until slightly tender but not fully cooked. They should still hold shape. Drain well and dry completely on towels.

Cooling tip: After blanching, you can spread fries on a tray and chill in the refrigerator for 10–30 minutes to firm them up. This helps with a crisp exterior during frying.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Use a thermometer to maintain temperature. Fry the potatoes in batches—do not overcrowd—for 3–4 minutes per batch until they are pale and just beginning to soften. They should not brown in this step. Remove with a slotted spoon and drain on paper towels or a wire rack.

Increase the oil temperature to 375–390°F (190–200°C). Return the par-fried potatoes to the hot oil in batches and fry for 2–4 minutes, or until golden brown and crisp. Stir gently so they brown evenly. Remove and drain on paper towels or a wire rack. Sprinkle with a little salt immediately while hot so it adheres.

If you skipped blanching, fry once at 350–365°F (175–185°C) for 5–7 minutes, stirring occasionally, until golden and crisp. Adjust cooking time for thickness.

While fries are hot, season with fine sea salt to taste (start with about 1 tablespoon total for the batch and adjust). Add freshly ground black pepper if using. Toss gently to distribute seasoning.

Optional: sprinkle grated Parmesan and chopped fresh parsley for a flavored finish. Serve immediately while hot and crispy with your choice of dips (ketchup, aioli, mayonnaise, etc.).