Perfect Crispy French Fries

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select russet potatoes, peel them, and place in water. Using a knife, cut the potatoes into a cube shape first by removing the rounded edges, then slice them lengthwise according to your desired fry thickness (about a quarter inch). Rotate the slices and cut again lengthwise to create fries of similar size. Use a forward and backward motion with the knife to prevent sticking.
   ≈0:32
2. 2
   Place the cut fries in water and rinse them repeatedly 3 to 4 times until the water runs clear, which removes starch from the potatoes. After rinsing, transfer them to ice water to soak.
   ≈2:51
3. 3
   Remove the fries from ice water and pat dry with paper towels, then place them in the refrigerator for at least 1 to 1.5 hours.
   ≈3:17
4. 4
   Heat the oil to 275°F for the first fry. Slowly place the fries into the hot oil to prevent splattering. Set a timer for 3 minutes. Gently stir the fries occasionally during frying to ensure they don't stick together. After 3 minutes, remove the fries and place them on paper towels to absorb excess oil.
   ≈3:52
5. 5
   After the first fry, the potatoes are cooked through but not yet golden. Place them in the freezer for 2 to 3 hours, or refrigerate them. At this point, the fries can be made in advance and frozen for several days.
   ≈6:32
6. 6
   Heat the oil to 400°F for the second fry. Remove the frozen fries from the freezer and place them directly into the hot oil—they will be hard at this point. Fry at high temperature until golden brown, which takes just a few seconds. Keep the heat on to maintain the 400°F temperature as needed.
   ≈7:15
7. 7
   When the fries reach your desired golden-brown color, remove them with tongs or a slotted spoon and place on paper towels to drain excess oil. While still hot, sprinkle with onion salt or your preferred seasoning. Optionally place in a paper basket to keep warm.
   ≈10:20