French Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water to remove dirt. Peel them if you prefer skinless fries; leaving the skin on adds texture and flavor.

Cut into fries

Trim the ends, then cut each potato into 1/3- to 1/2-inch-thick sticks for classic fries. Try to keep pieces uniform so they cook evenly.

Soak to remove starch

Place the cut potatoes in a large bowl and cover with 6 cups cold water. Add 1 tablespoon kosher salt. Stir, then let soak at least 30 minutes and up to 2 hours. For best crispness, soak 1–2 hours. If you need them extra cold before frying, add 1 cup ice to the soaking water for the last 10 minutes.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — moisture prevents crisping and causes oil splatter. Let air-dry for 10–15 minutes if possible.

Heat the oil

Pour 1.5 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Attach a thermometer and heat to 325°F (162°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato produces gentle, steady bubbling.

First fry (blanch)

Working in batches so as not to crowd the pot, add potatoes and fry at 325°F (162°C) for 4–6 minutes until they are softened but not browned. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain and cool. Repeat with remaining batches.

Raise oil temperature

Increase heat and bring oil to 375°F (190°C) for the final crisping fry. Maintain this temperature between batches for even results.

Second fry (crisp)

Fry the blanched potatoes in batches at 375°F (190°C) for 2–4 minutes, until golden brown and crisp. Do not overcrowd the pot — overcrowding reduces oil temperature and yields soggy fries. Transfer the fries to a paper towel–lined tray to drain briefly.

Season immediately

While the fries are still hot and just out of the oil, sprinkle with 1 teaspoon kosher salt and, if using, 1/2 teaspoon flaky or sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to distribute so the salt sticks to the hot fries.

Optional flavoring

If you want seasoned fries, sprinkle with 1/4 teaspoon garlic powder and 1/4 teaspoon smoked paprika while tossing. Finish with 1 tablespoon finely chopped fresh parsley for a fresh touch.

Serve

Serve immediately while hot and crisp alongside ketchup, mayo, or your preferred dipping sauce.