Fries Recipe

Prepare potatoes

Wash and scrub the russet potatoes thoroughly. Leave the skin on for texture and flavor or peel if desired. Cut each potato lengthwise into 1/3-inch to 1/2-inch thick planks, then stack and cut into matchstick-style fries about 1/3–1/2 inch wide. Aim for uniform size so they cook evenly.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water. Swirl and drain the first cloudy water, then refill with fresh cold water. Add the white vinegar and 1 tablespoon kosher salt, then refrigerate and soak for at least 30 minutes, up to 2 hours. This step removes surface starch and helps achieve crisper fries.

Prepare ice bath

About 10 minutes before frying, fill a bowl with cold water and ice. Drain the soaked potatoes and transfer them to the ice bath to cool for 5–10 minutes, which firms the fries and stops any residual cooking.

Dry the fries

Drain the fries from the ice bath and spread them on clean kitchen towels or paper towels. Pat very dry — moisture will cause dangerous oil splatter and prevent crisping. Let them air-dry for 10 minutes while you heat the oil.

Heat oil for blanching (first fry)

Pour 4 cups of oil into a heavy, deep pot or a deep-fryer, leaving at least 2 inches of headspace. Attach a thermometer and heat the oil to 300°F (150°C). If you don't have a thermometer, aim for oil that shimmers but does not smoke.

Blanch (first fry)

Working in small batches (no more than a handful at a time), carefully lower the dried fries into the 300°F oil. Fry for 4–5 minutes until the fries are pale, limp, and cooked through but not browned. Use a slotted spoon or spider to transfer fries to a paper towel–lined tray to drain. Repeat with remaining batches. Allow the blanched fries to cool while you finish.

Heat oil for finishing (second fry)

Increase the oil temperature to 375°F (190°C). If using the same oil, allow it to come back up to temperature between batches.

Finish (second fry)

Working in batches, return the blanched fries to the hot oil and fry for 2–3 minutes, or until they are golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Remove fries with a slotted spoon and drain on fresh paper towels or a wire rack set over a sheet pan.

Season immediately

While the fries are still hot, sprinkle them with fine sea salt or kosher salt to taste (about 1 teaspoon for this quantity). Toss gently to coat so salt adheres to the hot surface.

If using optional seasonings, mix black pepper, garlic powder, and paprika in a small bowl. Sprinkle over the hot fries and toss to coat. Finish with chopped fresh parsley if desired.

Serve the fries immediately while hot and crisp with your choice of condiments (ketchup, mayonnaise, aioli, etc.).