Fries Recipe

Wash and cut

Scrub the russet potatoes well under cold running water to remove dirt. Peel if you prefer (skins on gives extra texture). Cut potatoes into even 1/3-1/2 inch thick sticks. Try to make pieces similar size so they cook evenly.

Soak

Place the cut fries in a large bowl and cover with the 6 cups cold water. Let soak for at least 30 minutes, up to 2 hours, to remove excess surface starch. For best crispness, change the water once if soaking longer than an hour.

Bring water to boil

Drain the soaking water and rinse the fries. In a large pot, bring 6 cups of water and 1 tablespoon kosher salt to a rolling boil.

Parboil

Add the fries to the boiling water and cook for 3 to 4 minutes — they should be slightly tender but not falling apart. This step softens the interior and shortens final fry time. Immediately drain in a colander and spread the fries on a single layer on a baking sheet or tray to dry for 10–15 minutes. Pat any excess moisture with paper towels.

Heat oil to 325°F / 160°C

In a heavy pot or deep fryer, pour the first 1 cup of oil and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and turns golden slowly.

Blanch fries in oil

Working in small batches to avoid crowding, add fries and cook for 3 to 4 minutes until they are pale and just starting to make a skin but not browned. Remove with a slotted spoon and place on a wire rack or paper towel-lined tray to drain and cool. Repeat with remaining fries. Let cool at room temperature for at least 10 minutes; you can refrigerate for 15–30 minutes if time allows to firm up the fries.

Heat oil to 375–400°F / 190–200°C

Increase heat and add the remaining oil if needed so you have enough depth to deep-fry without overcrowding (about 2 cups total in the pot). Heat oil to 375–400°F (190–200°C).

Fry until golden and crisp

Again working in small batches, fry the blanched fries for 2 to 4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season immediately

While the fries are still hot, sprinkle the 1 teaspoon salt, 1/2 teaspoon black pepper, and optional 1/2 teaspoon paprika or garlic powder evenly over them. Toss gently to coat so the seasoning adheres.

Optional garnish

If using, sprinkle chopped parsley and grated Parmesan over the fries. Serve immediately for best texture.