French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes. Cut each potato into 1/3 inch (about 8 mm) sticks for classic fries. Place cut fries into a large bowl as you work to prevent browning.

Rinse and soak

Rinse the cut potatoes under cold running water until the water runs clear to remove surface starch. Transfer to a bowl of cold water and ice cubes and let soak for at least 30 minutes, up to 2 hours. This firms the potatoes and removes more starch.

Blanch

Drain the soaked fries and pat dry thoroughly with clean kitchen towels or paper towels. Fill a large pot with enough water to cover the fries (about 1 L). Add 1 tsp salt and bring to a gentle boil. Add the fries and blanch for 3–4 minutes until just tender but not colored. Remove with a slotted spoon and spread on a tray to cool. Chill in the refrigerator for 15–20 minutes or freeze briefly (5–10 minutes) to stop cooking—this helps achieve a fluffy interior.

Prepare batter

In a bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually whisk in the cold sparkling water until you have a thick, smooth batter that coats a fry (adjust with a tablespoon more water or flour if needed). Keep the batter cold by placing the bowl over another bowl filled with ice, if available.

Heat oil

Pour vegetable oil into a deep fryer or a heavy-bottomed pot to a depth of about 6–8 cm. Heat oil to 160°C (320°F) for the first fry. Use a thermometer to monitor temperature.

First fry (if not using blanch only)

Working in small batches, fry the blanched and chilled fries at 160°C (320°F) for 4–5 minutes until they are cooked through but not browned. Remove and drain on paper towels. Allow oil to return to temperature between batches.

Batter and final fry

Increase oil temperature to 190°C (375°F). Toss a small batch of the par-fried fries in the batter to coat evenly, letting excess drip back into the bowl. Carefully place battered fries into the hot oil and fry for 2–3 minutes until golden and crisp. Fry in small batches to avoid overcrowding and temperature drop. Remove to a wire rack or paper towels to drain.

Season

While still hot, sprinkle the fries with 1 tablespoon salt (or to taste) and gently toss to distribute evenly. Serve immediately for best texture.

Safety notes

Be careful when working with hot oil. Do not overfill the pot, and dry fries thoroughly before frying to avoid splatter.

Spoon 120 ml of ketchup into a small serving dish and, if desired, stir in 1 tsp smoked paprika for a smoky note. Serve chilled or at room temperature alongside the fries.