Fries Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Leave the skin on for texture and flavor or peel if you prefer. Trim the ends, then cut each potato into 1/3 to 1/2-inch thick sticks: slice lengthwise into 1/3–1/2 inch slabs, then stack and cut into sticks so they are uniformly sized for even cooking.

Rinse

Immediately place the cut fries in a large bowl and cover with cold water. Swish them for 30 seconds to remove excess surface starch. Drain and refill the bowl with fresh cold water.

Soak

Add the optional ice to the bowl (to keep water very cold) and let the fries soak for at least 30 minutes, up to 2 hours. This removes more starch and yields crisper fries. If short on time, soak for 15–20 minutes and rinse very well.

Dry thoroughly

Drain the soaking water and spread the fries on a clean kitchen towel or several layers of paper towel. Pat them completely dry—moisture on the surface will cause oil to splatter and will prevent proper browning. For best results, let them air-dry for 10 minutes after patting.

Toss with seasoning (pre-fry)

In a large bowl, combine 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp black pepper, and 1/2 tsp smoked paprika. Add the dried fries and toss lightly to coat. This light pre-seasoning helps flavor the fries; you will finish-season after frying with fine sea salt.

Heat oil

Pour 3 cups neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches of headspace. Heat the oil over medium-high heat until it reaches 325°F (160°C) for the first, blanching fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and slowly.

First fry (blanch)

Working in batches so you don't crowd the pot, add fries and cook for 3–5 minutes until soft and pale (they should not brown). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries. Let the blanched fries rest for 10–15 minutes; you can refrigerate briefly if desired to improve crisping.

Raise oil temperature

Increase the oil heat to 375°F (190°C) for the second fry. Maintain temperature by working in small batches.

Second fry (crisp)

Return fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Stir gently or toss with the spider to ensure even browning. Remove to a wire rack or paper towels to drain briefly.

Season and garnish

While still hot, sprinkle the fries evenly with the 1 tsp fine sea salt (or to taste). If using, sprinkle chopped parsley for color and freshness. Toss gently to distribute seasoning.

Serve

Serve immediately in a tray or bowl with ketchup or your preferred dipping sauce. Leftover fries can be reheated in a single layer on a baking sheet at 425°F (220°C) for 5–7 minutes to re-crisp.