Golden Fries Recipe

Wash and peel the russet potatoes. Cut into 1/3–1/2 inch (8–12 mm) uniform sticks for even cooking.

Place the cut fries in a large bowl of cold water. Add 1 tablespoon kosher salt, then refrigerate or set aside with ice for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve golden crispness.

After soaking, drain the potatoes and rinse briefly under cold running water. Transfer to a clean kitchen towel or paper towels and dry thoroughly. Any surface moisture will cause oil spatter and reduce crisping.

Heat oil for blanching

Pour about 2–3 cups neutral frying oil into a heavy pot or deep fryer so it reaches roughly 2–3 inches depth. Attach a thermometer and heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a small piece of potato sizzles gently without browning quickly.

Working in small batches (do not overcrowd), lower dried potato sticks into the 300°F oil. Blanch for 4–6 minutes, until the potatoes are softened and start to form a thin skin but are pale and not browned.

Using a slotted spoon or spider, transfer blanched fries to a wire rack set over a baking sheet or a tray lined with paper towels to drain. Let them cool for at least 10 minutes. You can refrigerate them for 15–30 minutes to help set the interior if you prefer (this also allows you to make ahead).

Raise oil temperature for finishing

Increase oil heat to 375–400°F (190–205°C). If using a separate pot for final fry, heat 1 cup oil to the same 375–400°F range. Temperature is important for achieving golden color and crisp exterior.

Working in small batches, return the blanched fries to the hot oil. Fry for 2–4 minutes, turning or stirring gently, until they turn golden brown and very crisp.

Remove fries with a slotted spoon or spider and transfer to a wire rack or paper towel–lined tray to drain briefly. While still hot, immediately season with the fine sea salt and freshly ground black pepper so the seasoning adheres.

If using optional seasonings, combine garlic powder and smoked paprika in a small bowl. Sprinkle over the fries right after frying along with salt and pepper.

Garnish with chopped fresh parsley for color and freshness, if desired. Serve immediately while hot and crisp.

Leftovers: cool completely then store in a paper-lined container in the refrigerator for up to 2 days. Re-crisp in a 425°F (220°C) oven or in a single layer in a 400°F (200°C) air fryer until heated through and crisp (5–8 minutes).