Fries Recipe

Wash and cut

Wash russet potatoes thoroughly to remove dirt. Peel if desired (peeling yields a smoother exterior; leaving skin on gives more texture). Cut potatoes into 1/4–1/3 inch (6–8 mm) sticks for classic fries. Keep sizes as uniform as possible for even cooking.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold running water until the rinse water runs clear to remove excess surface starch. Transfer to cold water (about 2 liters) with ice if available and soak at least 30 minutes, preferably 1 hour. This step removes more starch and helps achieve a crisp exterior.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface will cause oil spatter and reduce crispness. Let them air-dry for 10–15 minutes while you heat the oil.

Heat oil for par-fry

Pour about 1.5 liters of neutral oil into a deep fryer or a heavy pot (do not fill above two-thirds full). Heat oil to 300°F (150°C). Use a thermometer to maintain accurate temperature.

First fry (blanch)

Fry potatoes in batches so they don’t crowd the pot — about 5–6 handfuls depending on your fryer/pot size. Par-fry for 4–6 minutes until potatoes are cooked through but still pale and flexible (no golden color). Remove with a slotted spoon or basket and drain on a wire rack or paper towels. Let cool at least 10 minutes; you can refrigerate briefly to speed cooling.

Heat oil for final fry

Raise the oil temperature to 375°F (190°C). Ensure the oil is up to temperature before adding potatoes for best crispness.

Final fry to golden crisp

Fry the par-cooked potato batches again for 2–4 minutes, turning if needed, until golden brown and crisp. Work quickly but in batches to keep oil temperature stable. Remove fries and drain on a wire rack or paper towels.

Season immediately

While fries are hot and just removed from the oil, transfer to a bowl or tray and sprinkle with fine sea salt (about 1.5 tsp for the batch), freshly ground black pepper, and any optional seasonings (garlic powder, paprika). Toss gently to distribute evenly so the salt adheres to the hot fries.

Optional finish

If using, drizzle 1 tablespoon melted butter or oil over the fries and toss with chopped parsley for a richer flavor and glossy finish. Serve immediately to retain maximum crispness.