Skinny Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Trim any blemishes. Cut each potato into very thin sticks about 1/8 to 1/4 inch (3–6 mm) thick — aim for uniform 'skinny' fries so they cook evenly. As you cut, place the sticks in a bowl of cold water.

Rinse and soak

Once all potatoes are cut, change the water and rinse the fries under cold running water until the water runs clear. Fill the bowl with cold water (add ice if you want them extra crisp) and soak for 20–30 minutes to remove excess surface starch.

Dry thoroughly

Drain the fries in a colander and spread them out on clean kitchen towels or paper towels. Pat them completely dry. Excess moisture will steam the fries and reduce crispness.

Toss with oil and thyme

Place the dried fries in a large bowl. Add 2 tablespoons olive oil, the fresh thyme leaves (strip from stems and toss), 1 1/2 teaspoons kosher salt, and 1/2 teaspoon ground black pepper. Toss thoroughly so each fry has a light, even coating.

Option A — Oven-roasted (recommended for a large batch)

Preheat the oven to 230°C (450°F). Line two baking sheets with parchment and spread the fries in a single layer with space between pieces. Roast for 18–25 minutes, turning and rotating the pans halfway through, until edges are golden and crisp. If needed, increase heat to 240°C (465°F) for the last 3–5 minutes to deepen color.

Option B — Air-fryer (quick and extra crisp)

Preheat the air-fryer to 200°C (400°F). Place fries in the basket in a single layer (work in batches). Cook for 10–14 minutes, shaking the basket halfway through, until crisp and golden.

Option C — Pan-fry (stove-top)

Heat a large heavy skillet over medium-high heat with 1 tablespoon neutral oil (in addition to the olive oil already used) until shimmering. Add a single layer of fries without overcrowding and cook, turning occasionally, about 8–12 minutes until browned and crisp. Work in batches and keep finished fries warm in a low oven (100–120°C / 200–250°F).

When fries are done, transfer them to a large bowl or tray lined with paper towels to blot any excess oil. Taste and sprinkle additional kosher salt to taste while still hot. Optionally scatter a few extra fresh thyme leaves on top for aroma. Serve immediately.