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French Fries

Scott Phillips

Servings: four, although two hungry people could probably polish them off.

Pick the longest potatoes you can find for the best-looking fries.


  • 3 lb. Idaho potatoes, scrubbed well to remove all dirt; cut out any eyes or dark spots with a paring knife
  • Peanut or vegetable oil, enough for deep-frying, about 4-qt.
  • Salt (ideally fine sea salt)
  • Freshly ground black pepper (optional)

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 60
  • Fiber (g): 7
  • Protein (g): 9


  • Don’t peel the potatoes. Slice them into 1/4-inch-square strips that are as long as possible. Soak the sliced potatoes in ample water at room temperature for at least 8 hours and up to 24 hours.
  • Remove the potatoes from the water and dry well with paper towels; otherwise, the oil will spatter.
  • In a deep pot, heat the oil to 300°F (use a candy thermometer to check). Set a cooling rack over a baking sheet. Working in batches so as to not crowd the pot, fry the potatoes until cooked through but not colored, about 5 minutes. You’ll likely have to turn up the heat after adding the potatoes to keep the oil’s temperature near 300°F.
  • Using a Chinese skimmer or a slotted spoon, carefully transfer the blanched potatoes to the cooling rack. Repeat until all the potatoes are blanched. Reserve the oil in the pot. The blanching can be done up to 2 hours ahead of the final frying; turn off the burner and keep the blanched potatoes at room temperature.
  • To finish the fries, heat the oil to 375°F. Line a baking sheet with paper towels. Again working in batches, cook the potatoes until golden brown, 3 to 5 minutes. Immediately transfer the fries to the paper towels. Quickly season with salt (and pepper, if you like) and serve immediately


Rate or Review

Reviews (5 reviews)

  • hollis517 | 07/16/2021

    I love this recipe! From the unpeeled potatoes to the extra-long soaking to the twice-frying. Whoever advised oven-baking instead of the second frying should face a firing squad.

  • User avater
    EMM3773 | 07/26/2020

    Super recipe ... tonight's dinner was all homemade ... burgers, buns and fries. Used to make the oven fries and had no idea "the real thing" was this easy. Did not use a giant fry pot, put about 3/4" of oil in a 10" saute pan, which is big enough to handle fries for the two of us. Love the tip on schedule too. While the BBQ coals are heating up, we did the "phase one fry." Then, when the burgers were done, we split duty making up the burgers and doing the second fry. Wonderful! Thanks so much. No idea who rated this less than five stars.

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