French Fries
Ingredients
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- 2 pounds russet potatoes – peeled (~4.5 medium russet potatos)
- 2 quarts water – cold
- 2 quarts peanut oil – for frying
- 2 teaspoons kosher salt
Instructions
1. Peel the russet potatoes and cut into 1/4-inch (6 mm) batons, trimming ends for even pieces.
2. Place the batons in a large bowl and cover with the water; soak 30 minutes to draw off surface starch.
3. Drain thoroughly, then spread the batons on clean towels and pat completely dry until no surface moisture remains.
4. Add the peanut oil to a heavy pot (oil at least 2 inches deep) and heat to 325°F/165°C over medium heat.
5. First fry (blanch): Working in 2–3 batches, add a handful of batons to the oil and fry 5–6 minutes, stirring occasionally, until they look opaque and set with no browning; they should bend but not break. Transfer to a wire rack or paper towels to drain. Repeat with remaining batons.
6. Let the blanched fries rest 30 minutes at room temperature while you increase the oil temperature to 375°F/190°C.
7. Second fry: Return fries to the hot oil in 2–3 batches and cook 2–4 minutes per batch, until deep golden at the edges and crisp; the bubbling will noticeably subside. Keep the oil between 360–375°F/182–190°C.
8. Drain on a rack, immediately season with the kosher salt, and toss to coat evenly. Serve hot and crisp.
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French fries are all about contrast: a shattering, golden crust giving way to a fluffy, potato-rich interior. Properly made, they’re dry to the touch, deeply savory, and lightly salted so the potato flavor shines. They pair with everything from burgers to mussels, and they’re just as compelling dipped in mayonnaise, aioli, or ketchup.
Though globally beloved, the fries’ roots are Franco-Belgian, where friteries have long served twice-fried batons, traditionally cooked in rendered beef fat. The double-cook method became the hallmark of great fries and spread to France, Britain, and the United States. Over the 20th century, vegetable oils largely replaced animal fats, but the essential two-stage frying technique remains the defining feature of classic fries.