French fries

Ingredients

• 1 kgbaking potatoes
• 1 litreneutral-flavoured oil, such as rapeseed oil
• 1½ tspcoarse salt

Instructions

1. 1

   Cut and soak

   Cut the potatoes into batons about 1 × 1 cm thick. Leave them in cold water for about 2 hours, changing the water every 30 minutes to draw out as much starch as possible. Drain them and pat them completely dry with a tea towel.

2. 2

   Heat the oil

   Pour the oil into a saucepan and heat it to about 180°C.

3. 3

   Fry in batches

   Add about one-third of the potatoes to the oil and fry for about 12 minutes, until lightly browned.

4. 4

   Drain the batches

   Lift the potatoes out and place them on absorbent paper. Fry the remaining potatoes in the same way.

5. 5

   Fry until crisp

   Just before serving, fry all the chips together for about 5 minutes, until golden and crisp. If needed, turn the heat up to high for the final couple of minutes.

6. 6

   Season and serve

   Tip the golden, crisp chips into a large bowl, toss them well with the salt and serve.

What are French fries?

French fries are potato batons cooked in hot oil until crisp outside and tender inside. Their name points to France, though the dish is also closely associated with Belgium, so its exact origins are debated.

This version uses a two-stage fry: the first cooks the potatoes through, while the second adds colour and crunch just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 0g protein, 8g carbs, 47g fat.

The potatoes provide most of the carbohydrates, while the frying oil is the main source of fat; the listed nutrition gives 0 g protein per serving. Pair a portion with a protein-rich main and vegetables for a more balanced plate.

Choosing and cutting the potatoes

Baking potatoes: their starchy texture suits chips with a fluffy middle. Cut them into batons of roughly 1 × 1 cm so they cook at a similar rate.

Even pieces: try to keep the batons close in size. Much thinner pieces can crisp sooner, while thicker ones may need longer to become tender.

Why soak the batons?

Cold water: the recipe soaks the cut potatoes for about 2 hours and changes the water every 30 minutes to remove surface starch. This helps prepare them for frying.

Dry thoroughly: drain the potatoes and pat them completely dry before they go near the hot oil. Water on the surface can make the oil spit.

The two frying stages

First fry: cook the potatoes in batches for about 12 minutes at roughly 180°C, stopping when they are lightly browned. Frying in batches avoids putting all the potatoes in the oil at once.

Second fry: bring all the chips together for about 5 minutes just before serving. Watch for a golden colour and crisp surface; raise the heat for the final couple of minutes if needed.

Serving the fries

Seasoning: toss the hot chips with the coarse salt as soon as they come out of the final fry, so it coats them well.

On the plate: serve them straight away alongside a main dish, or with a dip. They also pair well with a simple salad or vegetables.

Recipe notes & tips

• Change the soaking water every 30 minutes, as directed.
• Dry the potato batons completely before frying.
• Use a kitchen thermometer to check that the oil is about 180°C.
• Lower the potatoes into the oil carefully to reduce splashing.
• Fry in batches for the first stage, then give all the chips their final fry just before serving.
• Salt the chips while they are hot so the seasoning adheres.

Variations

• Add herbs: toss the hot fries with finely chopped herbs along with the salt.
• Add garlic: season with a little garlic powder after frying.
• Use another oil: choose a neutral-flavoured oil suitable for frying.
• Serve with dip: offer mayonnaise or another favourite dip on the side.
• Add spice: mix a pinch of paprika into the salt before seasoning.

Common mistakes to avoid

• Uneven batons: cut them to a similar thickness so they cook at a more even rate.
• Skipping the soak: leave the potatoes in cold water for the full 2 hours and change the water every 30 minutes.
• Damp potatoes: pat them completely dry before frying to limit oil splashes.
• Crowding the first fry: cook about one-third of the potatoes at a time, as directed.
• Frying only once: give the potatoes the final 5-minute fry for a golden, crisp finish.
• Seasoning too early: toss with salt after the final fry, while the chips are hot.

How to store

For the best texture, serve the fries immediately. If needed, refrigerate leftovers in a covered container and use within 2 days; reheat in an oven until hot and crisp, rather than in a microwave.

Frequently asked questions