Seasoned Fries Recipe

Wash and cut

Wash the russet potatoes thoroughly to remove dirt. Leave the skins on or peel according to preference. Cut the potatoes into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Try to keep sizes uniform for even cooking.

Soak

Place the cut potatoes in a large bowl and cover with cold water. Soak for at least 30 minutes, up to 2 hours, to remove excess starch. For best results, change the water once if soaking longer than an hour.

Blanch

Drain and rinse the soaked potatoes. Bring a large pot of water to a gentle simmer and add 1 tablespoon fine salt. Add the fries and blanch at a low simmer (not a rolling boil) for 3–5 minutes until they begin to soften but are still firm. This step cooks the interior and reduces surface starch. Immediately transfer fries to an ice bath to stop cooking, then drain thoroughly and pat very dry with kitchen towels.

Toss with cornstarch and seasoning

In a large bowl, combine 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon dried parsley (if using). Add the drained, completely dry fries to the bowl and toss gently until each fry has a light, even coating. The cornstarch helps give a crisp exterior.

Heat oil

Pour about 1 liter of neutral oil into a deep pot or fryer, leaving at least 5 cm (2 in) of headspace. Heat the oil to 160°C (320°F) for the first fry. Use a thermometer to monitor temperature.

First fry (par-fry)

Working in small batches (do not overcrowd), fry the coated fries at 160°C (320°F) for 3–4 minutes until they are pale and just beginning to set but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 10–15 minutes; you can refrigerate for up to 1 hour at this stage to improve texture.

Second fry (finish)

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

Season and serve

While still hot, sprinkle the fries with flaky sea salt or finishing salt to taste (about 1 teaspoon total) and toss with 1 tablespoon freshly chopped parsley if desired. Serve immediately with your choice of dipping sauces.