French Fries Recipe

Select and prepare

Choose 2 lbs of russet potatoes (about 3 medium). Wash thoroughly to remove dirt. Peel if you prefer skinless fries; otherwise leave skin on for texture. Cut potatoes into 1/3-1/2 inch thick sticks: trim ends, slice lengthwise into 1/3-1/2 inch slabs, then stack and cut into sticks. Aim for uniform size so fries cook evenly.

As you cut, place the cut fries into a bowl of cold water (at least 1 cup) to prevent browning. Continue until all potatoes are cut.

Rinse and soak

Rinse the cut fries under cold running water for 1 minute to remove surface starch. Drain and then submerge the fries in 4 cups of fresh cold water with 1 cup of ice. Soak for at least 30 minutes, up to 2 hours. This removes more starch and helps achieve crispness.

Dry thoroughly

After soaking, drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry; moisture will cause oil spatter and reduce crispness. Allow them to air-dry for 10–15 minutes if time permits.

Preheat oil

Pour 1.5 cups of neutral frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (do not overfill). Attach a thermometer and heat oil to 325°F (163°C) for the first, blanching fry.

First fry (blanch)

Working in 2 batches to avoid crowding, carefully add a portion of the dried fries to the oil. Fry for 4–5 minutes until they are softened and pale golden but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries. Let the blanched fries rest for 10 minutes (or refrigerate up to 1 hour).

Increase heat

Raise the oil temperature to 375°F (190°C) for the final crisping fry.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes each, turning as needed, until they are golden and crisp. Remove and immediately drain on a wire rack or paper towels.

While the fries are still hot, sprinkle with 1 tps finishing salt (or to taste) and toss gently to coat. Add 1 tbs chopped fresh herbs if using for an aromatic finish. If using the listed kosher salt and pepper, sprinkle the 1 tbs kosher salt and 1 tsp black pepper evenly across the hot fries and toss to distribute.

Serve immediately alongside ketchup, mayonnaise, or your preferred dip.