French Fries Recipe

Peel and cut

Peel the russet potatoes (you may leave the skin on if you prefer). Trim ends. Cut each potato into uniform fries about 1/3 to 1/2 inch (8–12 mm) thick: first slice into 1/2 inch slabs lengthwise, then stack and cut into sticks. Aim for consistent size for even cooking.

As you cut, place the fries into a large bowl of cold water to prevent browning and remove surface starch.

Cover the cut fries with cold water (use the 2 liters or enough to submerge). Optionally add ice to keep water cold. Soak for at least 30 minutes and up to 2 hours to draw out starch for crisper fries.

After soaking, drain the fries and rinse under cold running water until the water runs clear. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry. Removing moisture prevents oil splatter and promotes browning.

Heat about 1.5 liters of oil in a heavy pot or deep-fryer to 325°F (160°C). Use enough oil to give the fries room to float but don't overfill the pot. Use a thermometer to monitor temperature.

Working in batches (do not overcrowd), gently lower a portion of dried fries into the 325°F oil using a slotted spoon or spider. Blanch for 4–6 minutes until the potatoes are softened but not colored — they should look pale and slightly translucent.

Remove the fries with a slotted spoon and drain on the paper-towel-lined baking sheet or wire rack. Let them cool for at least 10 minutes; you can refrigerate for 10–30 minutes between stages to speed up the process and improve texture.

Increase the oil temperature to 375–400°F (190–204°C). Allow the oil to come back to temperature fully before adding fries.

Fry the blanched fries in batches at 375–400°F for 2–4 minutes, turning as needed, until they are golden brown and crisp. Smaller/thinner fries will cook faster; watch closely to avoid burning.

Use the slotted spoon or spider to transfer fries to the paper towels or wire rack to drain briefly (about 1 minute). While still hot, sprinkle with the measured fine sea or kosher salt and freshly ground black pepper. Add optional garlic powder and chopped parsley if using; toss lightly to coat.

Serve immediately while hot and crisp. Offer ketchup, mayonnaise, aioli, or your preferred dipping sauces alongside.

If making ahead, keep fries warm on a wire rack in a single layer in a 200°F (95°C) oven for up to 15–20 minutes to retain crispness. Re-fry briefly at 375°F for 30–60 seconds if they soften.