Fries Recipe

Wash and cut

Wash the Russet potatoes thoroughly under cold running water to remove dirt. Peel if desired (peel for classic fries or leave skin on for rustic fries). Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Try to keep pieces uniform so they cook evenly.

Rinse and soak

Place the cut potatoes in a large bowl and rinse under cold water until the rinsing water runs clearer to remove surface starch. Fill the bowl with cold water (about 1 liter or enough to cover) and add ice if using. Optionally add 1 tablespoon white vinegar to the soak to help with crisping. Soak for at least 30 minutes and up to 2 hours. If soaking longer, change water once.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil to splatter and prevent crisping. This step is important: press or blot until sticks are nearly dry to the touch.

Heat oil to 325°F (160°C)

Pour about 1 liter of neutral oil into a heavy pot or deep fryer, leaving at least 2 inches (5 cm) of headspace. Attach a thermometer and heat the oil to 325°F (160°C).

Fry in batches

Working in small batches (so the oil temperature doesn't drop drastically), add potatoes to the hot oil and fry for 4–6 minutes until they are soft and beginning to turn very pale golden but not crispy. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat until all potatoes are blanched.

Cool

Let the blanched fries cool to room temperature for 10–20 minutes. Alternatively, chill in the refrigerator for 15–30 minutes — cooling helps them firm up and improves final crispiness.

Heat oil to 375°F (190°C)

Increase the oil temperature to 375°F (190°C). If using a thermometer, wait until it stabilizes at target temp before adding fries.

Fry until golden and crisp

Fry the blanched fries in batches again for 2–4 minutes each batch until they turn golden brown and are crisp all over. Avoid overcrowding the pot so they crisp rather than steam. Use a slotted spoon to transfer fries to a wire rack set over a sheet pan or to paper towels to drain briefly.

Season immediately

While the fries are hot, sprinkle with the finishing fine salt (about 1 tsp total) and toss gently to distribute. If using, toss also with garlic powder, paprika, black pepper, and chopped parsley to taste. Taste and adjust seasoning as needed.

Serve the fries hot, ideally immediately after seasoning. Offer ketchup, mayo, aioli, or other dips on the side.