French Fries Recipe

Wash and cut

Wash and peel the russet potatoes if you prefer (peel optional). Cut each potato into 1/4- to 3/8-inch (6–9 mm) sticks: halve lengthwise, then slice each half into 1/4–3/8-inch slabs and then into sticks. Aim for uniform size so fries cook evenly.

Rinse

Place the cut potato sticks in a large bowl and cover with cold water. Swirl and drain the cloudy water. Repeat rinsing 2–3 times until water runs clearer to remove surface starch.

Soak

After rinsing, fill the bowl with cold water (about 1.5 liters) and let the potatoes soak for at least 30 minutes, up to 2 hours in the refrigerator. This further removes starch and helps the fries crisp.

Par-cook in simmering salted water

Drain the soaked potatoes and transfer them to a large pot. Add enough cold water to cover them by about 1 inch and add 1 tablespoon kosher salt. Bring to a gentle simmer (not a rolling boil) and cook for 3–5 minutes until potatoes are just tender at the edge but still firm in the center. A fork should meet slight resistance.

Ice bath

Immediately transfer the par-cooked fries to a bowl of ice water to stop cooking. Let them cool completely (about 5 minutes), then drain thoroughly and pat dry with clean kitchen towels or paper towels. Moisture will cause oil sputtering and reduce crispness, so dry well.

Heat oil for first fry

Pour 1 to 1.5 cups oil into a heavy-bottomed pot or Dutch oven. Heat oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

First fry (blanching in oil)

Working in batches (do not overcrowd), fry the dried potato sticks 2–3 minutes until pale, slightly softened and just starting to take on color at edges. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–20 minutes — you can refrigerate at this stage for up to an hour.

Heat oil for second fry

Increase the oil temperature to 375°F (190°C). If using a thermometer, let the oil reach 375°F. This hotter second fry creates the crisp exterior.

Second fry (finish)

Fry the par-fried potatoes in batches until golden brown and crisp, about 2–4 minutes depending on thickness. Stir occasionally to prevent sticking and to promote even browning. Remove fries with a slotted spoon and drain on a wire rack or paper towels.

Season while hot

Immediately sprinkle the hot fries with the finishing salt (about 1 teaspoon) and freshly ground black pepper. If using, sprinkle garlic powder and smoked paprika to taste and toss gently to coat evenly.

Serve

Serve fries hot with your choice of ketchup, mayonnaise, aioli, or other dipping sauces. Makes best when eaten immediately for maximum crispness.