French Fries Recipe

Peel and cut

Peel the russet potatoes (you may leave the skin on if preferred). Cut each potato lengthwise into 1/4- to 1/3-inch thick sticks so they are uniform in size for even cooking.

Rinse and soak

Place the cut fries into a large bowl and rinse under cold running water, stirring, until the water runs mostly clear to remove surface starch. Transfer the fries to the bowl of cold water, add the coarse salt, then add ice to keep the water cold. Soak for at least 30 minutes and up to 2 hours. The cold soak firms the potato and removes more starch for crisper fries.

Drain and dry

Drain the soaking water and spread the fries on clean kitchen towels or paper towels. Pat thoroughly dry. If using cornstarch: lightly toss the dried fries with 1 tablespoon cornstarch in a large bowl until evenly coated; this helps extra crisping.

Heat oil

Pour the oil into a deep, heavy-bottomed pot or deep-fryer, filling no more than half full. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping one piece of potato; it should gently sizzle and slowly rise.

First fry (blanch)

Work in small batches (about a handful at a time). Fry the potatoes at 325°F (160°C) for 4–6 minutes until soft and pale golden but not browned. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain. Let them rest for at least 10 minutes. This step cooks the interior without crisping the exterior.

Raise oil temperature

Increase the oil temperature to 375°F (190°C) for the second fry. Allow the oil to fully come to temperature between batches.

Second fry (crisp)

Return the partially cooked fries to the hot oil in small batches. Fry for 2–4 minutes, turning as needed, until they are golden brown and crisp. Avoid overcrowding the pot, which lowers the oil temperature and makes fries greasy.

Drain and season

Use a slotted spoon to lift fries from the oil and transfer them to a tray lined with fresh paper towels. Immediately sprinkle with fine salt and, if using, black pepper, garlic powder, and/or paprika while the fries are hot so seasoning sticks. Toss gently to distribute seasonings evenly.

Serve

If using, sprinkle with chopped fresh parsley for color. Serve the fries hot alongside your favorite condiments.

Allow the oil to cool completely before straining and storing or disposing of it. Wipe down splattered areas. Keep a lid nearby while frying to smother any small flare-ups. Do not leave hot oil unattended.