The Recipe · No.819 · French Fries

French Fries, and Where to Source It

Fry them twice at two temperatures. A low first fry cooks the inside through without color, then a hot second fry crisps the outside deep gold; one pass alone gives you either raw centers or burnt skins.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook20 min
Makes4 servings
CuisineAmerican
Cook it with
Air fryer
Can you make French Fries in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Russet potatoes
High-starch potatoes fry up fluffiest inside. Cut into even sticks and soak. Fresh, bought local.
4 large
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Neutral oil
A clean, high-smoke-point oil for the two-stage fry.
for frying
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Sea salt
Fine salt tossed on the instant they leave the oil so it sticks. A flaky finishing salt is best.
1 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Cut and soakCut the potatoes into even sticks and soak in cold water to rinse off surface starch.
  2. Dry wellDrain and dry them thoroughly between towels.
  3. First fryFry at 325F about 5 min until soft but pale, then cool on a rack.
  4. Second fry and saltFry at 375F until deep gold and crisp, then salt immediately.
Part Three
The Toolkit

Fry pot · Thermometer · Spider

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