The Washington Post

Cold-Fried French Fries

Cold-Fried French Fries 2.000

Rey Lopez for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Jun 16, 2021

It’s not entirely clear when this method for making french fries was invented, but some credit chef Joël Robuchon. Regardless, it couldn’t be easier: Cut potatoes into sticks, then rinse and dry them well. Add them to a pot along with enough oil to cover by 1 inch. Then, crank the heat to high and fry until they’re golden brown and crisp. Temperatures are noted below, but there’s no need to use a thermometer here. Use your senses instead: Listen for the oil to sizzle and watch the potatoes turn golden and float to the top when they’re done. Serve them with ketchup, aioli, cheese sauce, steak, grilled portobellos, a salad, under a blanket of gravy and cheese curds or any way you like them. This recipe makes enough for 1 to 2 servings, but can be easily doubled or tripled, though you may need to add 5 to 10 minutes to the frying time.

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Active Time: 20 mins; Total Time: 30 mins

2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes about 4 cups of fries

  • 1 pound russet or Yukon Gold potatoes, scrubbed (or peeled, if desired)
  • 3 cups (24 ounces) grapeseed, peanut or canola oil, plus more as needed
  • 1/2 teaspoon fine sea salt, plus more as needed

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Using a sharp knife, cut the potatoes into 1/4- or 1/3-inch-thick sticks, 2- to 4-inches long. Transfer to a colander and rinse well under cold running water. Drain, and then dry the potatoes very well with a clean tea towel.

Line a plate or small, rimmed baking sheet tray with paper towels or a clean paper bag.

In a 5-quart pot or Dutch oven over high heat, combine the potatoes and oil. The oil should cover the potatoes by 1 inch; if it doesn’t, add more oil.

Cook the potatoes, undisturbed, until the oil starts to sizzle, 8 to 10 minutes. During this time, the oil will reach around 225 degrees. Using a spider or tongs, stir the potatoes gently, to ensure they aren’t sticking together. Continue cooking until the potatoes turn golden brown and appear crisp, an additional 10 to 15 minutes. The oil should reach 325 degrees; if the potatoes appear to be cooking too quickly or become dark brown, lower the heat slightly. The total cooking time will depend on the width of your potatoes.

Using a spider or slotted spoon, transfer the fries to a lined plate to drain. Avoid stacking the hot fries, as this will cause them to steam and become soggy. While hot, sprinkle the fries with salt, and serve.

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Recipe Source

From staff writer G. Daniela Galarza

Tested by G. Daniela Galarza and Jim Webster.

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Nutritional Facts

Calories per serving (based on 4): 244

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 302mg 13%

Total Carbohydrates: 20g 7%

Dietary Fiber: 3g 12%

Sugar: 1g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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