Fries Recipe

Select and prep

Choose 4 medium russet potatoes (about 800–900 g total). Scrub each potato thoroughly under running water to remove dirt. Do not peel if you prefer skin-on fries; peel if you want a uniform appearance.

Cut

Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Work on a cutting board and trim ends so sticks are uniform length. As you cut, place the fries into a large bowl of cold water to prevent browning.

Cover the cut potatoes with cold water and add ice if using. Soak for at least 30 minutes, ideally 1–2 hours, to remove excess surface starch. If short on time, soak 30 minutes. After soaking, drain and rinse under cold water until water runs clear.

Pat the fries completely dry with clean kitchen towels or paper towels. Removing surface moisture is crucial to avoid oil splatter and to help achieve crispness.

Boil

Bring 2 liters of water and 2 tsp salt to a rolling boil in a large pot. Add the dried potato sticks in a single layer (you may need to do this in batches). Boil gently for 3–4 minutes — you want the fries to be tender on the outside but still firm inside (par-cooked).

Cool

Immediately drain the par-cooked fries and spread them on a baking sheet in a single layer. Let them steam off and cool to near room temperature, about 15–20 minutes. For best texture, place the baking sheet uncovered in the refrigerator for 30 minutes to an hour to dry further (optional).

Heat oil

Pour about 1 liter (or enough to deep-fry to a depth of 3–4 inches / 7–10 cm) of neutral oil (vegetable, canola, or peanut) into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (160–165°C) for the first fry. Use a thermometer to monitor temperature.

First fry (blanch)

Working in small batches (to avoid crowding), fry the par-cooked potato sticks at 325°F (160–165°C) for 3–4 minutes until pale golden and slightly softened. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let oil return to temperature between batches.

Rest

Allow the blanched fries to rest for at least 10 minutes. You can refrigerate briefly to chill them if desired; this helps produce a crisp exterior on the second fry.

Second fry (finish)

Increase oil temperature to 375°F (190–195°C). Fry the blanched fries in small batches for 2–3 minutes until deep golden brown and crisp. Remove and drain on a wire rack or paper towels.

While the fries are still hot, sprinkle evenly with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If using, add 1/2 tsp garlic powder and toss gently to coat. Finish with 2 tbsp chopped fresh parsley if desired.

Serve immediately with your preferred dipping sauces (ketchup, mayonnaise, aioli, etc.).