French Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skin on for rustic fries). Cut each potato into 1/3-inch to 1/2-inch sticks for classic fries. Aim for uniform size so they cook evenly.

Rinse

Place cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch.

Transfer the rinsed fries to a bowl or container and cover with cold water and ice. Soak at least 30 minutes and up to 2 hours (or refrigerate up to 8 hours). This removes excess starch and helps crisping. Drain and rinse again, then spread on a clean kitchen towel or paper towels and pat very dry.

Blanch in simmering water

Bring a large pot of water to a gentle simmer (not a rolling boil). Add 1 tablespoon kosher salt. Add the dried fries and simmer for 3–4 minutes until just tender but not falling apart. Drain thoroughly and spread on a sheet pan to cool and dry completely (can refrigerate uncovered for 15–30 minutes to dry further).

First fry (low temperature)

Heat neutral oil in a heavy pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently. Working in batches, fry the blanched fries for 3–4 minutes until pale and slightly softened but not browned. Remove with a slotted spoon or spider and drain on a rack or paper towels.

Rest

Let the fries rest for at least 10 minutes (can be held at room temperature). This step lets steam escape and helps achieve a crisp exterior on the second fry.

Second fry (high temperature)

Increase oil temperature to 375°F (190°C). Fry the rested fries in batches for 2–3 minutes until golden brown and crisp. Avoid overcrowding the fryer to keep oil temperature steady. Transfer to a rack or paper towels to drain.

While fries are still hot, immediately sprinkle with fine sea salt (or kosher salt) to taste, freshly ground black pepper, and any optional spices (garlic powder, paprika). Toss gently to coat evenly so the seasoning adheres.

If desired, finish with chopped fresh parsley and a light dusting of grated Parmesan while still hot. Serve immediately for best texture and flavor.