French Fries Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Trim any eyes or blemishes. Cut each potato into 1/3 inch to 1/2 inch thick sticks: slice lengthwise into planks, then stack and slice into uniform batons. Aim for consistent thickness so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water, tossing until the rinsing water runs clear to remove surface starch. Transfer to a bowl, cover with cold water and add ice. Soak for at least 30 minutes and up to 2 hours in the refrigerator. The ice-cold soak firms the potatoes and removes more starch for crispier fries.

After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Sprinkle with 2 tsp kosher salt and toss briefly to distribute — this draws out a little additional moisture and seasons the potatoes internally.

Heat oil for first fry (blanch)

Pour 6 cups of neutral oil into a heavy, deep pot or Dutch oven so there is enough depth to submerge fries but leaving at least 3 inches headspace. Clip a candy or deep-fry thermometer to the side and heat oil over medium heat to 300°F (about 150°C). If you do not have a thermometer, heat until oil shimmers but is not smoking.

First fry - cook through

Working in small batches (about 6–8 oz of fries per batch), gently lower dried fries into the 300°F oil and cook for 4–6 minutes. The fries should be softened and pale (not browned). Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or to paper towels. Let fries rest at room temperature for at least 10 minutes. Repeat until all fries have been blanched. Keep oil temperature steady between batches, adjusting heat as needed.

Heat oil for second fry (crisp)

Increase heat and bring the oil to 375°F (190°C). Allow it to stabilize at that temperature before starting the final fry.

Second fry - crisp and brown

Again working in small batches, return the blanched fries to the hot 375°F oil and fry until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Stir gently once or twice to promote even browning. Use a slotted spoon to remove fries and transfer to a wire rack or paper towels to drain.

While fries are hot, immediately sprinkle with 1 tsp salt and 1/4 tsp freshly ground black pepper (adjust to taste). Toss gently to coat evenly. If using optional finishes, toss with 1 tsp vinegar, or sprinkle chopped parsley and/or 2 tbsp grated parmesan while still hot so they adhere.

Serve the fries immediately while hot and crisp. Offer ketchup, mayonnaise, or other dipping sauces on the side. If preparing ahead, keep cooked fries in a single layer on a warm baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to maintain crispness; avoid piling them which will steam and soften them.