Fries Recipe

Peel and cut

Wash and peel the potatoes (leave skin on if you prefer skin-on fries). Cut each potato into uniform sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for consistent size so fries cook evenly.

Rinse

Place cut fries in a large bowl and rinse under cold running water, then drain and repeat until the rinse water runs mostly clear. This removes surface starch and prevents sticking.

Soak or blanch

Option A (soak): Submerge the cut fries in a bowl of cold water with 1 tablespoon kosher salt for at least 30 minutes, up to 2 hours, in the refrigerator to draw out starch. Option B (blanch): Bring about 2 liters (2000 ml) of cold water to a boil with 1 tablespoon kosher salt. Add the cut fries and cook gently for 3–5 minutes until they are just beginning to soften but still hold shape. Do not boil until mushy.

Dry thoroughly

Drain the fries in a colander, spread them in a single layer on clean kitchen towels or paper towels, and pat completely dry. Excess surface moisture will cause oil splatter and soggy fries.

Heat oil (first fry if double-frying)

Pour oil into a heavy pot or deep fryer to a depth of 3–4 inches (enough to fully submerge fries). Heat oil to 325°F (160°C) for the first fry (if double-frying). Use a thermometer to maintain temperature.

First fry (par-cook)

Working in batches to avoid crowding, fry the dried potato sticks at 325°F (160°C) for 4–6 minutes until pale, limp, and just cooked through but not browned. Remove with a slotted spoon to a wire rack or tray lined with paper towels and let cool for 10–20 minutes. (You can refrigerate at this stage for up to a day; bring back to room temperature before final fry.)

Heat oil for second fry

Increase oil temperature to 375°F (190°C) for the second fry. If you prefer a single fry method, heat to 375°F (190°C) and fry slightly longer — but results are best with the double-fry method described.

Second fry (crisp)

Working in batches again, fry the par-cooked fries at 375°F (190°C) for 2–4 minutes until golden brown and crisp. Stir gently while frying so they brown evenly. Remove fries to a wire rack or paper towels to drain briefly.

Season

While still hot, sprinkle fine salt evenly over the fries to taste (about 1 teaspoon for the whole batch). If using, also toss with garlic powder, freshly ground black pepper, and chopped parsley. Serve immediately.

Safety and tips

Do not overcrowd the fryer; crowding drops oil temperature and yields soggy fries. Use a thermometer for accurate temperatures. Reuse oil only if clean; strain and store properly. Keep children and pets away from hot oil.