Classic Double-Fried French Fries

The secret to restaurant-style French fries is frying them twice. A first fry at a lower temperature cooks the potato through until tender, and a second, hotter fry creates the crisp, golden shell. Soaking the cut potatoes first rinses off surface starch, which helps them brown evenly instead of turning dark and limp.

Russet potatoes give the fluffiest interior. Serve the fries hot with an ultimate smash burger and plenty of salt. If you would rather skip the oil, try our crispy oven fries.

1. Cut the potatoes. Peel the potatoes if you like, then cut into sticks about ¼ to ⅜ inch thick. Keep them as even as possible so they cook at the same rate.
2. Soak. Place the sticks in a bowl of cold water and soak for at least 30 minutes, or refrigerate up to overnight. Drain and rinse until the water runs clear.
3. Dry thoroughly. Spread the potatoes on clean kitchen towels and pat completely dry. Water on the potatoes makes hot oil spatter and bubble up.
4. Heat the oil. Pour oil into a heavy, deep pot or Dutch oven no more than halfway full. Attach a deep-fry thermometer and heat over medium to 325°F.
5. First fry. Fry the potatoes in small batches for 4 to 6 minutes, until tender and limp but still pale. Lower them gently with a spider or slotted spoon, and let the oil come back to 325°F between batches.
6. Drain and rest. Transfer to a wire rack set over a sheet pan. Let cool for at least 20 to 30 minutes. You can refrigerate the blanched fries for a few hours at this point.
7. Second fry. Raise the oil to 375°F. Fry in small batches for 2 to 4 minutes, until deep golden and crisp.
8. Season and serve. Drain on the rack or a paper towel-lined bowl, toss immediately with salt and any seasoning, and serve hot.
9. Cool and dispose of the oil safely. Turn off the heat and let the oil cool completely in the pot before straining, storing or disposing of it. Never pour oil down the drain.

• Frying safety first. Use a heavy pot no more than half full, keep the handle turned in, and never leave hot oil unattended. Keep a lid and a Class B or K fire extinguisher nearby, and never use water on a grease fire.
• Watch the temperature. A clip-on deep-fry thermometer is the best way to hold 325°F and 375°F. Oil that is too cool makes greasy fries; oil that starts smoking is too hot, so turn off the heat.
• Don't crowd the pot. Small batches keep the oil hot and the fries crisp.
• Freeze for extra crunch. Freezing the blanched fries on a sheet pan after the first fry, then frying from frozen, gives an even crispier exterior. Add them carefully, as frozen fries bubble vigorously.

Approximately 380 calories per serving. This is an estimate.