Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skin on for rustic fries). Cut potatoes into 1/3 to 1/2-inch thick sticks for classic fries. Aim for uniform size so they cook evenly.

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. Refill the bowl with 6 cups cold water, add 1 cup ice, and soak the potatoes for at least 30 minutes and up to 2 hours. The ice-cold soak firms the potatoes and removes more starch for crispier results.

Drain and dry

After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or a baking rack. Pat thoroughly dry with paper towels or dish towels. Ensuring the fries are very dry prevents dangerous oil splatter and helps them crisp.

Toss with cornstarch and salt

Place the dried potato sticks in a large bowl. Sprinkle 1 tablespoon cornstarch and 1 teaspoon kosher salt over the fries. Toss to coat evenly — the cornstarch creates a light crust that enhances crunch. Add freshly ground black pepper and toss again.

Heat the oil

In a heavy, deep pot or Dutch oven, pour in 3 cups neutral oil. Attach a deep-fry thermometer and heat the oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and slowly.

First fry (blanch)

Working in small batches (do not crowd), add a portion of the fries to the oil and blanch for 3–4 minutes until they are pale, soft on the outside but still flexible inside. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining batches. Let the blanched fries cool for 10–15 minutes; you can refrigerate for up to 1 hour to help them firm up.

Heat for second fry

Increase the oil temperature to 375°F (190°C). This higher temperature crisps the exterior quickly.

Second fry (crisp)

Return the cooled blanched fries to the oil in batches and fry for 2–3 minutes, or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove fries with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.

Season and serve

While still hot, sprinkle the fries evenly with the fine sea salt to taste (about 1 teaspoon total). If using, toss with 1 tablespoon minced fresh parsley and 2 tablespoons grated Parmesan for a finished flavor. Serve immediately.