Fresh Cut Fries Recipe

MAMA'S SIDES

1. 1

   Wash and cut

   Wash the russet potatoes thoroughly under cold running water. Leave the skins on for a rustic fry. Cut each potato lengthwise into 1/3"–1/2" (8–12 mm) thick sticks (aim for even thickness so they cook uniformly).

2. 2

   Soak to remove starch

   Place the cut fries into a large bowl and cover with the 2000 ml cold water. Stir in 1 tablespoon of the kosher salt to help draw out starch. Soak for at least 30 minutes (can be refrigerated up to 2 hours). This step removes excess surface starch and helps crispness.

3. 3

   Prepare ice bath and oil

   While the potatoes soak, prepare an ice bath: a bowl with 500 ml water and plenty of ice. Pour the vegetable oil into a deep, heavy pot or deep-fryer — you need enough oil so fries can float freely (about 1.2–1.5 L). Set a candy/deep-fry thermometer on the pot. Heat slowly to the first fry temperature of 160°C (320°F).

4. 4

   Drain, rinse, and shock

   After soaking, drain the fries and rinse briefly under cold running water to remove loosened starch. Immediately transfer the rinsed fries into the ice bath for 2–3 minutes to firm the exterior and stop any residual cooking. Drain well.

5. 5

   Dry thoroughly

   Spread the fries on clean kitchen towels or paper towels and pat completely dry. Remove as much surface moisture as possible — this prevents oil splatter and helps achieve crispiness.

6. 6

   Light cornstarch coating

   Place the dried fries in a large bowl. Sprinkle the 2 tbs cornstarch evenly over them, add the remaining 1 tablespoon kosher salt, 1 tsp black pepper, and 0.5 tsp garlic powder (if using). Toss gently but thoroughly so each fry has a very light, even dusting of cornstarch and seasoning.

7. 7

   First (blanch) fry — low temperature

   With oil at 160°C (320°F), working in batches (do not overcrowd), lower a batch of fries into the oil and blanch for 6–8 minutes until they are cooked through but pale and still soft. Remove with a spider/skimmer and drain on a wire rack or paper towels. Repeat with remaining batches. Let the blanched fries cool for at least 10 minutes (you can refrigerate briefly to hold).

8. 8

   Second (crisp) fry — high temperature

   Increase the oil temperature to 190°C (375°F). Fry the cooled blanched fries in batches for 2–4 minutes until golden brown and crisp. Work quickly and avoid crowding. Remove fries and drain on a rack or paper towels.

9. 9

   Season and serve

   While hot, taste and adjust seasoning: sprinkle finishing salt to taste and a light extra pinch of black pepper if desired. Serve immediately so fries stay crisp.

10. 10

    Safety and storage notes

    Use a thermometer for accurate oil temperatures. Never leave hot oil unattended. Leftover fries will lose crispness; reheat in a hot oven (220°C/425°F) or an air fryer for best results.