French Fries Recipe

Wash and peel

Rinse the russet potatoes under cold water to remove dirt. Peel them if you prefer classic fries; leave the skin on for a more rustic fry.

Cut into fries

Cut each potato into 1/3–1/2 inch (8–12 mm) thick sticks: slice the potato into 1/2-inch slabs, stack a few slabs, then cut into sticks. Aim for uniform size so they cook evenly.

Rinse

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

Soak to remove starch

Transfer the fries to the bowl with cold water and add 1 tablespoon kosher salt. Add ice cubes to keep water cold. Soak for at least 30 minutes and up to 2 hours. This firms the potato and helps achieve crispiness.

Dry thoroughly

After soaking, drain the fries in a colander and spread them out on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil to splatter and prevent crisping. Let them air-dry for 10–15 minutes if possible.

Heat oil (first fry)

Pour neutral oil into a deep heavy-bottomed pot or a deep fryer. Heat to 300°F (150°C). If you don't have a thermometer, heat oil until it shimmers and a small piece of potato sizzles gently but does not brown quickly.

Blanch fries

Working in batches (do not overcrowd), carefully add a single layer of dried fries to the 300°F oil. Fry for 4–6 minutes until the fries are limp and slightly paler than finished fries but not browned. Use a slotted spoon to remove fries and transfer to a paper-towel-lined baking sheet. Repeat with remaining fries.

Increase heat (second fry)

Raise the oil temperature to 375°F (190°C). Let it stabilize for a few minutes.

Crisp fries

Return fries to the hot oil in batches and fry for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a fresh paper-towel-lined baking sheet to remove excess oil.

Salt and season

While the fries are still hot, sprinkle evenly with 1 teaspoon fine sea salt (or more to taste), 1/4 teaspoon freshly ground black pepper, and if using, the optional 1/4 teaspoon each of garlic powder and smoked paprika. Toss gently so seasoning coats the fries.

Garnish

If desired, sprinkle chopped parsley and/or grated Parmesan over the fries immediately after seasoning so they stick to the hot fries. Serve immediately for best texture.