Fries Recipe

Peel and cut

Peel the russet potatoes (optional if you prefer skins on) and cut them into 1/4 to 3/8-inch thick matchstick fries for a classic fry shape. Try to keep pieces uniform so they cook evenly.

Rinse and soak

Place the cut potatoes in a large bowl and rinse under cold water until the rinse water runs mostly clear to remove surface starch. Fill the bowl with 8 cups cold water and add 1 cup ice and 2 tsp fine sea salt. Soak for at least 30 minutes and up to 2 hours to remove more starch and help crisping.

After soaking, drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — removing surface moisture is essential to avoid oil splatter and to promote browning.

Heat oil

Pour 2 cups neutral oil into a heavy, deep skillet or a Dutch oven. Attach a thermometer (or use an electric fryer). Heat oil to 325°F (160°C) for the first blanch fry. Maintain stable temperature throughout the process.

First fry (blanch)

Working in batches (do not overcrowd — 1/3 to 1/2 of the pan at a time), carefully add a single layer of dried fries to the oil. Fry for 4–5 minutes until soft and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet to drain. Let the oil return to 325°F between batches.

Rest

Allow the blanched fries to rest at room temperature for 10–20 minutes. This step helps moisture redistribute and yields a crisper final fry.

Second fry (crisping)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again until golden brown and crisp, about 2–4 minutes depending on thickness. Stir or toss gently during frying to promote even coloring. Transfer to a wire rack or paper towels to drain and immediately season (see Seasoning step).

Combine dry seasoning

While fries are resting after the first fry or while oil is heating for the second fry, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp fine sea salt, 1 tsp crushed dried oregano, and 1 tbs cornstarch in a small bowl. Whisk thoroughly so the cornstarch breaks up any clumps and the spices are evenly distributed.

Season fries

As each batch of fries comes out of the 375°F oil, immediately place them in a large bowl or on a tray and sprinkle with a light, even layer of the signature chip seasoning. Toss gently but quickly so the warm oil helps the seasoning adhere. Taste and adjust, adding a pinch more salt or cayenne to preference.

Optional — garnish with 1 tbsp freshly chopped parsley for color and a bright note. Serve the fries hot alongside your favorite dipping sauces.

Estimated plating: divide the finished fries into 4 portions and serve immediately.