Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skin on for a more rustic fry). Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick so they cook uniformly.

Place the cut fries into a large bowl of cold water as you work to prevent browning and remove surface starch.

When all potatoes are cut, cover them with cold water and add ice cubes. Soak for 30 minutes (up to 2 hours) to firm the potatoes and draw out excess starch for crispier fries.

Blanch in salted water

Drain the soaking water and rinse the fries. Bring about 1.5 liters of water to a gentle boil in a large pot, add 1 tablespoon salt, then add the fries. Boil gently for 4–5 minutes until the outside is just tender but the center is still firm (do not fully cook).

Drain the fries thoroughly in a colander and spread them in a single layer on a baking sheet lined with paper towels or a kitchen towel. Pat dry well—removing surface moisture helps avoid oil sputter and promotes crisping. Let rest 10–15 minutes to dry more; you can also chill in the fridge for 10–30 minutes to remove additional moisture.

First fry (optional double-fry method step 1)

Pour oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (5–7 cm). Heat oil to 325°F (160°C). Working in batches, fry the blanched fries for 3–4 minutes until softened and pale golden. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain.

Second fry (crisping)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain briefly on paper towels or a wire rack.

While the fries are still hot, sprinkle with 1 teaspoon finishing salt and optional 1/2 teaspoon black pepper. Toss gently to coat.

If using paprika and garlic powder, combine them and sprinkle over the hot fries along with chopped parsley. Toss gently to distribute evenly.

Serve immediately while hot and crisp. Provide ketchup, mayonnaise, or your favorite dipping sauces alongside.