Fresh Cut (idaho) Fries Recipe

Wash and scrub the russet potatoes thoroughly to remove dirt. Do not peel unless you prefer peeled fries; leaving the skin on gives texture and flavor.

Trim any bad spots and cut each potato into 1/4- to 3/8-inch thick sticks: halve lengthwise, then cut each half lengthwise into 1/4–3/8-inch slices, then stack and slice into sticks. Aim for uniform thickness for even cooking.

Place the cut fries in a large bowl and cover with cold water and ice (if using). Soak at least 30 minutes, preferably 1–2 hours, to remove surface starch. For best results, soak up to 4 hours in the refrigerator.

After soaking, drain the potatoes and rinse briefly under cold water. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and soggy fries.

Heat the oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough to cover fries in a single batch). Attach a deep-fry thermometer and heat oil to 300°F (150°C) for the first blanch/fry.

First fry (blanch)

Working in small batches (about a handful or roughly 8–10 ounces per batch), add fries to the oil carefully. Fry at 300°F for 4–6 minutes until the fries are softened and pale, not browned. Use a slotted spoon or spider to transfer blanched fries to a wire rack set over a sheet tray to drain and cool. Repeat with remaining fries.

Raise temperature

Increase oil temperature to 375–400°F (190–205°C). Let oil come to full temperature between batches.

Second fry (crisp)

Fry the blanched fries in batches again at 375–400°F for 2–4 minutes, until golden brown and crisp. Work quickly but do not overcrowd the pot. Transfer fries to a wire rack set over a sheet tray or to paper towels to drain briefly.

While fries are still hot, sprinkle with kosher salt and, if using, garlic powder and freshly ground black pepper. Toss gently to distribute seasoning evenly.

Allow fries to rest 1–2 minutes so salt adheres and fries crisp up. If preparing many batches, keep finished fries warm on a sheet tray in a 200°F (95°C) oven, spread in a single layer, until serving.

Just before serving, taste and adjust salt. If desired, sprinkle with finishing salt for a crunchy burst and with chopped fresh parsley for color and a fresh note.

Serve immediately with ketchup, mayonnaise, aioli, or your preferred dipping sauces.