French Fries Recipe

Wash and Peel (optional)

Rinse the russet potatoes under cold running water. Peel if you prefer skinless fries; leaving the skin on gives more texture and flavor.

Cut into fries

Trim the potato ends. Cut each potato into 1/3 to 1/2-inch (about 8–12 mm) sticks: slice lengthwise into 1/3–1/2-inch slabs, then stack and cut into sticks for uniform thickness so they cook evenly.

Rinse

Place the cut potato sticks into a large bowl and pour in cold water to cover. Swirl and drain, then refill and repeat until the rinse water runs much clearer (2–3 rinses) to remove surface starch.

After rinsing, submerge the cut fries in the cold water (add ice if you want extra crispness) and refrigerate for at least 30 minutes and up to 4 hours. This further removes starch and firms the potatoes.

Pour 1.5 liters of water into a large pot, add 1 tsp salt and bring to a gentle boil. Drain the soaked fries and add them carefully to the simmering water. Cook at a gentle simmer (not a rolling boil) for 5 minutes — they should be tender on the outside but still firm inside. Drain thoroughly in a colander and spread on a single layer on a tray or baking sheet to dry for 10–15 minutes. Pat with paper towels to remove surface moisture; dry fries crisp more reliably.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use enough oil to give the fries space to float (about 3–4 inches deep). Fry the blanched, dried fries in batches to avoid crowding. Cook each batch for 3–4 minutes until they begin to take on a faint pale-golden color but are not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined sheet to drain. Let the oil return to 325°F between batches.

Allow the fried batches to cool for 10–15 minutes. This resting period helps create a fluffy interior and prepares them for the final crisping fry.

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 1.5–3 minutes until golden brown and crisp. Watch carefully — they color quickly. Remove with a slotted spoon and drain on a wire rack or paper towels.

While still hot, sprinkle the fries with 1 tsp fine salt and, if using, 1/4 tsp freshly ground black pepper. Toss gently to coat. If desired, sprinkle 1 tablespoon chopped fresh herbs for aroma. Serve immediately with ketchup, mayonnaise, or other dips.

Do not overcrowd the fryer — it lowers oil temperature and yields soggy fries. Use a thermometer to monitor oil temperature for consistent results. Strain and cool oil before storing; dispose of oil properly when done. Times assume uniform 1/3–1/2-inch fries and may vary slightly with thickness.