Classic French Fries
Crispy golden fries with a fluffy interior, twice-fried for the ultimate texture. Perfect as a side or indulgent snack.
- Total time
- 35 min
- Servings
- 4
- Calories
- 365
- Protein
- 4g
Ingredients
- 2 lb russet potatoes
- 2 quarts vegetable oil for frying
- 1.5 teaspoon kosher salt
Instructions
- 1
Scrub 2 pounds of russet potatoes under cold running water to remove any dirt. Cut each potato lengthwise into thin planks about 1/4-inch thick using a sharp knife or mandoline, keeping them uniform so they cook evenly.
- 2
Cut the planks lengthwise into 1/4-inch thick sticks. Place the cut fries in a large bowl and cover completely with cold water — this soaks out excess starch, which is what gives you a crispy, fluffy fry instead of a dense, starchy one. Let them soak for at least 15 minutes while you prepare your oil.
- 3
Drain the potatoes in a fine-mesh strainer and spread them out on clean kitchen towels or paper towels. Pat them completely dry — any moisture clinging to the surface will cause dangerous splattering in the hot oil and will prevent proper crisping.
- 4
Pour 2 quarts of vegetable oil into a large, heavy-bottomed pot and set it over medium heat. Use an instant-read thermometer to monitor the temperature — bring the oil to 325°F. This first fry at lower temperature cooks the potato through while keeping the outside pale and soft.
- 5
Working in batches so you do not crowd the pot, carefully lower a handful of dried fries into the 325°F oil using a slotted spoon or basket. The oil will bubble and steam vigorously — listen for the sound to mellow from aggressive crackling to a gentle, steady sizzle, about 6-8 minutes. The fries will be soft and pale, not golden yet. Remove them with a slotted spoon and drain on paper towels. Repeat with remaining batches, allowing the oil to return to 325°F between each batch.
- 6
Once all fries have been cooked once, increase the heat to bring the oil to 375°F — this higher temperature will create the golden, crispy exterior. Working again in batches, slide the cooked fries back into the hot oil. Fry for 2-3 minutes, watching them turn a deep golden color. The fries will sound much sharper and crispier now — you want a dark mahogany color without any pale spots.
- 7
Remove the second batch with a slotted spoon and spread on a paper-towel-lined plate. While the fries are still hot, immediately sprinkle with 1.5 teaspoons of kosher salt and toss gently to distribute evenly — the salt sticks best to hot fries.
Tools you’ll need
- sharp chef's knife
- mandoline (optional)
- large bowl
- fine-mesh strainer
- kitchen towels
- large heavy-bottomed pot
- instant-read thermometer
- slotted spoon or fry basket
- paper towels
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