Fries Recipe

Wash and peel the potatoes if you prefer skinless fries; otherwise scrub well and leave the skins on for extra texture.

Cut each potato into 1/4–1/2-inch (about 6–12 mm) sticks for classic fries. Try to keep size uniform so they cook evenly.

Place cut fries in a large bowl and cover with cold water. Let soak at least 30 minutes, up to 2 hours, or refrigerate overnight. This removes excess starch for a crisper fry.

After soaking, drain the potatoes and transfer them to a clean bowl filled with fresh cold water and ice cubes. Swirl briefly, then drain and dry thoroughly in clean kitchen towels or paper towels. Removing surface moisture prevents dangerous oil splatter and promotes crisping.

Combine kosher salt, black pepper, and garlic powder (if using) in a small bowl. This seasoning will be split between the two-stage frying process: a small portion in the first cook and the remainder as a finishing seasoning.

Heat oil

Pour the neutral oil into a heavy-bottomed pot or deep fryer so the oil depth is at least 3 inches (7–8 cm) and the pot is no more than two-thirds full. Heat oil to 325°F (160°C) for the first blanch/fry. Use a thermometer for accuracy.

First fry (blanch)

Working in batches (do not overcrowd), lower dried potato sticks into the oil and fry for 4–5 minutes until they are softened and developing a pale, slightly golden color but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle immediately with about half of the kosher salt from the seasoning mix to start flavoring. Let cool for at least 10 minutes; you can refrigerate them to speed cooling and hold until final fry.

Increase temperature

Raise the oil temperature to 375–380°F (190–193°C) for the final crisping fry.

Second fry (crisp)

Return cooled fries to the hot oil in small batches and fry for 2–4 minutes until deeply golden and crisp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.

Immediately after removing each batch from the oil, sprinkle with the remaining seasoning mixture and the finishing sea salt to taste. Toss gently so seasoning adheres while fries are still hot.

If using, toss the hot fries with chopped parsley and grated Parmesan to create a fragrant, savory finish. Serve immediately for best texture.

Serve fries hot alongside your preferred dips (ketchup, aioli, or mustard).