Fries Recipe

Wash and peel

Wash potatoes thoroughly. Peel them if you prefer classic fries (leave skin on for rustic fries).

Cut

Cut potatoes into 1/3-inch to 1/2-inch sticks for classic fries. Try to keep thickness consistent for even cooking.

Place cut fries in a large bowl and cover with cold water immediately to prevent browning.

Soak the cut potatoes in cold water (use about 1500–2000 ml) for at least 30 minutes, ideally 1–2 hours, or overnight in the refrigerator. Add ice to keep water cold if soaking longer. This removes surface starch for crispier fries.

After soaking, drain and rinse the fries under cold running water until the rinse runs clear.

Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry. Any surface moisture will cause oil splatter and reduce crispiness.

Pour about 2 cups of vegetable oil into a medium heavy pot or deep fryer. Heat the oil to 325°F (160°C). If you don't have a thermometer, heat until oil registers a steady medium-low bubble when a small piece of potato is added.

Fry the potatoes in batches (do not overcrowd) for 3–4 minutes per batch, or until the exterior is set and pale golden but not browned. They should be soft inside but hold shape.

Remove the par-fried potatoes with a slotted spoon or spider to a wire rack or paper towels to drain and cool. Allow to rest for at least 10 minutes; you can refrigerate for up to several hours at this stage.

Heat a second portion of oil (about 2 cups) or bring the same oil up to 375°F (190°C). The oil must be noticeably hotter than for the par-fry to crisp the exterior quickly.

Fry the par-cooked potatoes in small batches for 2–3 minutes, or until golden brown and crisp. Agitate the basket or stir gently to ensure even browning.

Remove fries to a wire rack or paper towels to drain briefly (about 30–60 seconds).

While still hot, immediately toss the fries with fine sea salt (about 2 tsp for the batch) and freshly ground black pepper. If using, add garlic powder and paprika now and toss to coat evenly.

If desired, finish with 1 tbsp chopped fresh parsley and 2 tbsp grated Parmesan for a flavored variation.

Serve the fries hot with ketchup, mayo, or your preferred dipping sauces.