Prep

1. Wash and cut

Scrub the russet potatoes well under cold running water to remove dirt. Leave skins on for texture and flavor if desired. Cut each potato into 1/4- to 3/8-inch thick sticks (classic fry shape). Aim for uniform size so they cook evenly. Place cut fries in a large bowl as you work.

2. Soak

Fill the bowl of cut potatoes with cold water until fully submerged. Add ice to keep the water very cold. Soak for at least 30 minutes and up to 2 hours to remove excess starch — this yields crisper fries. If soaking longer than 30 minutes, change the water once if it becomes cloudy.

Drying & seasoning

3. Rinse and dry

Drain the soaking water and rinse the fries under cold water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry. Removing surface moisture prevents oil splatter and helps crispness.

4. Season lightly

Toss the dried fries in a large bowl with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Do not over-season now — final seasoning will be added after frying. If using garlic powder or smoked paprika as optional pre-seasoning, toss them now (up to the amounts listed).

Frying - two step (recommended)

5. Heat oil for blanching

Pour vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 300°F (150°C). If you do not have a thermometer, heat on medium until shimmering but not smoking.

6. First fry (blanch)

Working in small batches (do not overcrowd), add fries to the 300°F oil and cook until tender but not browned, about 4–6 minutes depending on thickness. Use a slotted spoon to transfer blanched fries to a wire rack or paper towel–lined baking sheet to drain. Let cool for 10–15 minutes. You can refrigerate for up to 1 hour at this stage to hold.

7. Heat oil for crisping

Increase oil temperature to 375–400°F (190–205°C). This high heat will crisp the exterior quickly.

8. Second fry (crisp)

Fry the blanched fries in batches at 375–400°F until golden brown and crisp, about 2–4 minutes. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.

Finish & serve

9. Final seasoning

While the fries are still hot, sprinkle flaky sea salt to taste (about 1 teaspoon across all fries). If using grated parmesan and chopped parsley, toss fries gently in a large bowl with the parmesan and parsley so cheese melts slightly and coats fries. Taste and adjust seasoning with additional salt or pepper if desired.

10. Serve

Serve immediately while hot and crisp. Offer ketchup, aioli, or other sauces on the side.

Alchemy Fries Recipe

Recipe information

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Fries

Finishing & optional seasonings