Fresh Cut Fries Recipe

Wash and peel

Rinse the russet potatoes under cold water. Peel them if you prefer classic fries (leave skin on for rustic fries).

Cut into fries

Trim the ends, then cut each potato into 1/3 inch (about 8 mm) thick sticks for classic fresh-cut fries. Stack and slice evenly so pieces cook uniformly. Aim for lengths of 2.5–3 inches.

Rinse starch

Place the cut fries in a large bowl and cover with cold water. Swirl and agitate the fries, then drain. Repeat rinsing 2–3 times until the water runs much clearer to remove excess surface starch.

Soak

After rinsing, cover the cut fries with fresh cold water (about 1500 ml for 4 potatoes) and a handful of ice. Soak for at least 30 minutes, up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crisper fries.

Dry thoroughly

Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly—any surface moisture will cause dangerous oil splatter and soggy fries.

Heat oil to low-medium

Pour about 1.5 cups oil into a heavy-bottomed pot or deep skillet (enough to submerge fries in batches). Heat slowly to 300°F / 150°C (or medium-low on a stovetop). Use a thermometer for accuracy.

Blanch in batches

Working in small batches (about 6–8 oz / a single layer), lower the dried fries into the oil carefully. Fry for 4–5 minutes until the exterior looks set and pale golden but not browned. The center should still be soft. Avoid overcrowding which drops the oil temperature.

Drain & rest

Use a slotted spoon to transfer the blanched fries to a wire rack set over a sheet pan or to paper towels. Sprinkle lightly with 2 tsp fine salt while still warm to season at this stage. Let the fries rest and cool for at least 10–15 minutes; you can refrigerate at this point for up to a day for convenience.

Heat oil to high

Heat the oil (an additional 1.5 cups in the same or a clean pot if needed) to 375–390°F / 190–200°C. Use a thermometer and adjust heat so it stabilizes in that range before adding fries.

Fry to golden crispy

Working in small batches, fry the blanched and rested fries for 2–3 minutes until deeply golden and crisp. Stir gently to promote even browning and prevent sticking.

Drain and finish salt

Transfer the cooked fries to a wire rack or paper towels to drain. Immediately sprinkle with 1 tbsp finishing salt (fine sea or kosher) and toss gently to coat.

Optional seasonings

If using, sprinkle freshly ground black pepper, paprika, or garlic powder to taste while fries are hot so the seasonings adhere. Start with about 1 tsp of each listed spice and adjust to preference.

Serve fries hot and crisp, ideally immediately after the second fry. Offer ketchup, mayonnaise, or your preferred dipping sauces on the side.