Laurent Tourondel's French Fries
French fries
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Master the art of making the perfect French fries in just 6 easy steps. A little extra effort pays off with amazingly crispy, golden and delicious results.

Technique tip: When preparing potatoes for French fries, be sure to cut all of the pieces into the same thickness so that they will cook and brown evenly.


    • 3 large Burbank russet potatoes (about 3 pounds), peeled
    • Peanut oil, for frying
    • Fine sea salt


1. Using a mandolin, French fry cutter or knife, cut the potatoes into 1/4-inch thick sticks.

2. Rinse the sticks in cold water until the water runs clear and soak overnight. Drain the potatoes and pat them dry with paper towels.

3. Pour the oil into a large heavy pot or deep fryer to a depth of 3 inches and heat to 280°F. Carefully add enough of the potatoes so they fit without over-crowding. Cook the fries for 3 to 4 minutes until soft but without any color.

4. Using a fry basket or slotted spoon, remove the potatoes to a baking pan in a single layer to cool. Keep in the refrigerator uncovered to develop a skin. This step should be done at least 6 hours ahead or the day before.

5. Before frying, bring the French fries out of the refrigerator and leave at room temperature for at least one hour up to several hours before cooking.

6. Increase the temperature of the oil to 375°F. Fry the potatoes in batches until golden brown and very crispy, about 1½ to 2 minutes. Remove, drain oil well and transfer to a metal mixing bowl. Toss with the fine sea salt and serve immediately.

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