Fries Recipe

Peel and cut

Wash and peel the russet potatoes. Cut each potato into sticks about 1/4 to 1/2 inch (6–12 mm) thick for classic fries. Try to keep pieces uniform so they cook evenly.

Rinse and soak

Place the cut fries into a large bowl and cover with 4 cups cold water. Rinse by swishing the potatoes for 30 seconds, pour off the cloudy water, then refill with fresh cold water and let soak for at least 30 minutes (or up to 3 hours) to remove surface starch. This produces crisper fries.

Dry thoroughly

After soaking, drain the potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat and air-dry until they are very dry to the touch (10–15 minutes). Excess surface moisture will cause oil splatter and reduce crispness.

Heat oil for blanching

Pour about 4 cups of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches (5 cm) of headspace. Heat the oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low until a small piece of potato makes gentle bubbles and slowly rises.

First fry (blanch)

Working in batches to avoid crowding, add a portion of dried fries to the oil and blanch for 4–6 minutes, until the potatoes are softened but not browned. Remove with a slotted spoon or spider and transfer to a baking sheet lined with paper towels. Let cool for 10–15 minutes. Repeat with remaining fries.

Heat oil for final fry

Raise the oil temperature to 375°F (190°C). Allow it to come to temperature between batches so the fries become crisp.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes, stirring gently, until golden brown and crisp. Remove with a slotted spoon and transfer to a clean paper towel-lined tray to drain briefly.

Immediately sprinkle the hot fries with fine salt to taste (start with 1 teaspoon total and adjust). Add freshly ground black pepper (about 1/2 teaspoon) if desired and toss gently to coat. Garnish with chopped parsley if using. Serve hot.