French Fries Recipe

Wash and peel

Rinse the potatoes under cold water to remove any dirt. Peel them if you prefer skinless fries; otherwise leave the skin on and scrub well.

Cut into fries

Trim the ends, then cut each potato into 1/3 to 1/2-inch thick sticks for classic fries. Try to keep pieces uniform for even cooking (about 1/3"–1/2" thick).

Soak

Place the cut potatoes in a large bowl and cover with 6 cups of cold water. Add ice cubes if you want extra crispness. Soak at least 30 minutes, ideally 1–2 hours, to remove excess starch. For best results you can refrigerate while soaking.

Dry thoroughly

Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil spatter and prevent crisping.

Heat oil

Pour about 4 cups of oil into a heavy pot or deep fryer (enough to submerge fries without overflowing). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

First fry (blanch)

Working in batches (do not crowd), lower a portion of the dried potatoes into the 325°F oil. Fry for 4–6 minutes until potatoes are soft but not browned — they should be pale and pliable. Use a slotted spoon or spider to transfer fries to a paper towel–lined tray to drain and cool for several minutes.

Raise oil temperature

Increase the oil heat to 375°F (190°C) for the second fry. Let the oil stabilize at that temperature between batches.

Second fry (crisp)

Return cooled fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and drain on a fresh paper towel–lined tray.

While fries are still hot, sprinkle them with kosher salt (about 2 tsp distributed across all fries), the finishing sea salt to taste, and black pepper. Toss gently to distribute seasoning evenly.

If using, sprinkle chopped fresh parsley for color and a fresh note. Serve immediately while hot and crisp.