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French Fries Recipe

Make crisp French Fries Recipe at home with a double-fry method for golden, fluffy fries.

Ingredients

• 2 lb (900 g) russet potatoes, scrubbed and peeled (or skins left on if preferred)
• 6 cups (1.4 L) neutral frying oil, such as peanut, canola, or vegetable oil
• 4 cups (960 ml) cold water, plus more as needed for rinsing
• 1 tablespoon (12 g) kosher salt, plus more to taste for seasoning
• 1 teaspoon (4 g) garlic powder (optional, for seasoning)
• 1 teaspoon (4 g) onion powder (optional, for seasoning)
• 1/2 teaspoon (1 g) smoked paprika or sweet paprika (optional, for seasoning)
• 1/4 teaspoon (0.5 g) freshly ground black pepper (optional, for seasoning)
• 1 tablespoon (15 ml) distilled white vinegar or apple cider vinegar (optional, helps fries stay crisp)
• Ice cubes, as needed, to keep soaking water very cold
• 2 tablespoons (8 g) finely chopped fresh parsley (optional, for garnish)
• 1/4 cup (25 g) freshly grated Parmesan cheese (optional, for garnish)
• Ketchup, mayonnaise, or preferred dipping sauces, for serving

Instructions

Step 1: Make the ice-cold soak

Fill a large clear glass bowl with very cold water and a generous handful of ice cubes; if you like, stir in a tablespoon of distilled white vinegar to help the fries hold their crisp. This ice bath is the first active step — it stabilizes temperature and begins extracting surface starch immediately, so have the bowl ready on the quartz surface before you move on.

Step 2: Clean and trim the potatoes

Thoroughly scrub each russet under cold running water, peeling them only if you prefer the classic smooth fry; leaving skins on gives a rustic texture. Trim off any eyes or blemishes and set whole, cleaned potatoes next to a small ramekin holding kosher salt and a little bowl with the optional grated Parmesan and chopped parsley for later.

Step 3: Cut into uniform batons and submerge

Slice each potato lengthwise into consistent 1/4-inch (6 mm) slabs, stack and cut into uniform 1/4-inch sticks. As soon as each baton is cut, drop them straight into the prepared ice-cold glass bowl so they stay crisp and don’t brown; the visual result should be a dense bed of pale, raw potato sticks bobbing in icy water with tiny beads of condensation on the bowl.

Step 4: Soak, then drain and rinse

Let the batons rest in the ice water for at least 30 minutes (up to 2 hours) in the refrigerator to leach starch and firm the centers. When soaking is complete, pour the contents into a stainless-steel colander and rinse under cold running water until the rinse water runs mostly clear; the visual milestone is the transformation from cloudy starchy water to mostly clear, and the batons looking noticeably less opaque.

Step 5: Thoroughly dry the fries

Spread the drained potatoes in a single layer on a clean kitchen towel or several layers of paper towels and pat them absolutely dry — removing surface moisture is critical to avoid dangerous oil splatter and to get a proper crisp. The result is matte, residue-free potato sticks arranged in a single layer, ready for frying.

Step 6: First fry (blanch) and cool

Blanch small batches in preheated oil held at the lower blanching temperature until the fries are softened, slightly swollen, and pale — they should bend without breaking. Lift them out and transfer to a wire rack set over paper towels to drain and cool; the visual cue is a stack of pale, plump fries that look cooked through but not yet golden. Allow them to rest at room temperature for at least 15 minutes before moving on.

Step 7: Second fry to deep golden crispness and season

Heat the oil to the higher finishing temperature and fry the cooled, blanched batons in small batches until they blister and turn a deep golden-brown with a textured, crackly crust. Drain on a clean wire rack, immediately toss with kosher salt and the optional seasoning blend so it adheres while the fries are hottest — visually they should read as intensely golden, slightly blistered surfaces with visible salt crystals and a dusting of paprika or grated Parmesan if used.

Step 8: Finish and serve while hot

Transfer the finished fries to a shallow matte charcoal ceramic platter or a wide, shallow serving bowl, scatter finely chopped parsley and a light shower of freshly grated Parmesan if desired, and place a small dipping ramekin of ketchup or mayonnaise beside the pile. Serve immediately while the contrast between the crisp exterior and fluffy interior is most pronounced.

Notes

• Dry the cut potatoes thoroughly to prevent dangerous oil splatter and to ensure crispness.
• Maintain steady oil temperature; use a thermometer to avoid soggy or burned fries.
• Soak for at least 30 minutes to remove surface starch; up to 2 hours is fine.
• Fry in small batches to avoid overcrowding and lower oil temperature.
• Re-crisp leftovers in a hot oven or air fryer rather than the microwave.