French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired (leaving skin on is fine). Cut potatoes into 1/4–3/8-inch sticks for standard fries. As you cut, place the cut fries into a large bowl of cold water to prevent browning.

Soak

Cover the cut potatoes with the 2 cups of cold water and soak for 30 minutes to 1 hour (at least 30 minutes removes surface starch and helps crisping). For quick service, soak 30 minutes; for best texture soak 1 hour.

Dry and toss

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry. If using cornstarch, toss the dry fries with 1 tablespoon cornstarch until evenly coated, then pat again briefly to remove excess powder.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until they are softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes. (If you don't have a thermometer, test with a small piece: oil should bubble steadily but not brown the potato.)

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, turning as needed, until golden brown and crisp. Remove and drain on a wire rack or paper towels.

Season and serve

While still hot, immediately sprinkle the fries with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tossing to coat evenly. Serve hot with a side of ketchup.

Place 1/4 cup ketchup in a small ramekin. Stir in 1/8 teaspoon smoked paprika and 1/4 teaspoon Worcestershire sauce if using. Taste and adjust seasoning. Serve alongside the hot fries.