Fries Recipe

Wash and cut

Scrub the russet potatoes under running water to remove dirt. Peel if you prefer (leaving the skin on adds texture). Cut potatoes into even 1/4- to 1/3-inch sticks (matchstick/fries). Aim for uniform size so they cook evenly.

Rinse and soak

Place the cut potato sticks in a large bowl and cover with cold water. Swirl and drain once to remove surface starch, then refill with 6 cups cold water, 1 tablespoon kosher salt, and 1 cup ice. Soak for at least 30 minutes and up to 2 hours. This step firms the potatoes and removes more starch for crisper fries.

Dry thoroughly

After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil spatter and prevent crisping. If using cornstarch for extra crisp, toss the dry fries with 1 teaspoon cornstarch until evenly dusted.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 liter used here). Attach a thermometer and heat oil to 300°F (150°C) for the first (blanch) fry.

First fry (blanch)

Working in batches to avoid crowding, gently lower a portion of the dried potato sticks into the 300°F oil using a spider or slotted spoon. Fry for 4–6 minutes until potatoes are softened and beginning to turn a pale golden color but not brown. Remove fries and drain on a wire rack set over a sheet pan or on paper towels. Let cool for 10–15 minutes.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final fry. Allow the oil to come back up to temperature between batches.

Second fry (crisp)

Return the blanched fries to the hot 375°F oil in batches, frying 2–3 minutes per batch until golden brown and crisp. Remove with a spider or slotted spoon and transfer to a wire rack or paper towels to drain briefly.

Season immediately

While the fries are hot, sprinkle them evenly with the 2 teaspoons fine salt so the seasoning adheres. If using optional finishing ingredients (black pepper, garlic powder, parsley, Parmesan), sprinkle them now and toss gently to combine.

Taste a fry and adjust seasoning as needed. Serve fries immediately while hot and crisp. If making ahead, keep fries warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes — avoid stacking to preserve crispness.