Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 15 minutes
- Cooking: about 30 minutes
- Additional time: about 45 minutes (resting, rising, chilling or freezing, where required)
- Total: about 90 minutes
Equipment: A deep heavy pot and frying thermometer; keep oil below halfway up the pot.
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
To make French fries, you will need:
- 4 large russet potatoes
- Vegetable oil for frying
- Salt
Instructions
- Wash and peel the potatoes. Cut into even sticks about 3/8 inch (1 cm) thick, using a knife or suitable cutter.
- Soak the sliced potatoes in cold water for 30 minutes to an hour.
- Drain the potatoes and pat them dry with paper towels.
- Heat about 2 inches of oil in a deep heavy pot or fryer to 325°F (163°C). Leave generous headroom; the oil and food must not fill the pot more than halfway.
- Fry small batches for about 4–6 minutes until softened but still pale. Drain on a rack and cool for at least 15 minutes.
- Remove the fries from the oil with a slotted spoon and drain on paper towels.
- Raise the oil to 375°F (190°C). Fry the cooled potatoes again in small batches for about 2–4 minutes, until golden and crisp. Drain on a rack; keep the temperature steady between batches.
- Season the fries with salt while they are still hot.
Enjoy your French fries! Serve them with your favorite sauce.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
