Fries Recipe

Peel and cut

Wash and peel the potatoes. Trim the ends, then cut each potato into 8-12 mm (about 1/3–1/2 inch) sticks for classic fries: slice potato lengthwise into 1/3–1/2 inch slabs, then stack and slice into uniform sticks. Aim for even thickness so fries cook uniformly.

Rinse and soak

Place the cut potato sticks in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then submerge the fries in 1.5 liters of cold water (add ice if desired) and soak for at least 30 minutes and up to 4 hours in the refrigerator. This step removes excess starch and helps achieve crispness.

Dry thoroughly

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil splatter and prevent proper crisping. Allow 10–15 minutes for them to air-dry if needed.

Heat oil

Pour the frying oil into a heavy, deep pan or Dutch oven to a depth of about 3–4 cm (1–1.5 inches). Attach a thermometer and heat to 160°C (320°F) for the first, blanching fry. If you do not have a thermometer, heat until oil shimmers but is not smoking.

First fry (blanch)

Working in batches of 4–6 handfuls (do not overcrowd), carefully lower the dried potato sticks into the 160°C oil. Fry for 4–6 minutes until they are softened and very pale (no significant color). Use a slotted spoon to transfer to a wire rack or tray lined with paper towels to drain. Let fries cool for 10–15 minutes. Repeat with remaining potatoes.

Raise temperature

Increase the oil temperature to 190–195°C (375–385°F) for the final crisping fry. Allow the oil to stabilize at this temperature between batches.

Second fry (crisp)

Return cooled, blanched fries to the hot oil in batches. Fry for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and place on a wire rack or paper towels to drain any excess oil.

While still hot, sprinkle fries evenly with coarse finishing salt and the measured coarse salt to taste. Add freshly ground black pepper and toss gently to distribute. If using, sprinkle finely chopped parsley for a fresh finish.

Serve immediately while hot and crisp as a side order. Optionally present with ketchup, mayonnaise, or your preferred dipping sauce.