French Fries Recipe

Wash and cut

Scrub the potatoes well under cold running water to remove dirt. Do not peel if you prefer skin-on fries; otherwise, peel. Cut the potatoes into 1/3- to 1/2-inch thick sticks (classic fry size). Aim for uniform thickness for even cooking. As you cut, place the fries in a large bowl of cold water.

Rinse and soak

Rinse the cut potatoes under cold water to remove surface starch, then return them to the bowl and cover with cold water. Soak for at least 30 minutes (up to 2 hours) in the refrigerator to draw out excess starch — this helps them crisp. If short on time, soak 15–20 minutes.

Dry thoroughly

Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spit and prevents crisping. Change towels if needed and press to remove as much water as possible.

First (blanch) fry

Heat 1.5 to 2 cups of frying oil in a heavy-bottomed pot or fryer to 300°F (150°C). If you don't have a thermometer, heat until small bubbles form around a wooden spoon placed in the oil. Fry the potatoes in small batches so they do not crowd the pot, about 4–5 minutes per batch, until the fries are just cooked through but pale and limp (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

Raise oil temperature

Increase the oil temperature to 375°F (190°C). Allow the oil to come to temperature between batches so it stays steady.

Final fry

Return the blanched fries to the hot oil in small batches and fry until golden brown and crisp, about 2–3 minutes per batch. Work quickly and do not overcrowd. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Immediately season with kosher salt and freshly ground black pepper while the fries are hot so the seasoning adheres.

Make the aïoli

In a small bowl, combine 1/2 cup mayonnaise, 1 1/2 tablespoons prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste. Adjust horseradish for more heat or lemon for brightness. Chill until ready to serve so flavors meld.

Adjust consistency

If the aïoli is too thick, thin with 1/2 teaspoon water or more lemon juice, adding a little at a time until desired spreadable/dipping consistency is reached.

Transfer fries to a serving platter. Sprinkle with flaky sea salt or finishing salt and scatter chopped fresh parsley over the top if using. Serve immediately with a bowl of horseradish aïoli on the side for dipping.