Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if preferred). Cut potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Aim for uniform size so fries cook evenly.

Rinse

Place cut fries in a large bowl and rinse under cold running water until the water runs much clearer. This removes surface starch.

Soak

Transfer the rinsed potatoes to the bowl with cold water (about 8 cups) and soak for at least 30 minutes and up to 2 hours. For best texture soak in refrigerator with 1 cup ice to keep cold and to further remove starch.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil spatter and prevent proper crisping. If using cornstarch: toss the dried fries in a bowl with 2 tsp cornstarch until lightly coated, then re-dry briefly on the towels.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer, filling to about one-third full (leave space for bubbling). Heat oil to 325°F (160°C) for the first blanch/fry. If you don't have a thermometer, heat until a small cube of bread sizzles gently and browns slowly.

First fry (blanch)

Working in batches (do not overcrowd), carefully add a portion of fries to the 325°F oil and fry for 4–6 minutes until the exterior is set but not browned — they should still be pale and slightly limp. Use a slotted spoon to remove and drain on a wire rack or paper towels. Repeat with remaining fries.

Rest

Let the blanched fries rest for at least 10 minutes at room temperature (or refrigerate for up to 30 minutes). This step helps create a fluffy interior and ensures a crisp final fry.

Raise heat

Increase the oil temperature to 375–400°F (190–205°C) for the final fry. Monitor with a thermometer to maintain steady temperature.

Second fry (crisp)

Working in batches, fry the rested potatoes in the hot oil for 2–4 minutes, until golden brown and crisp. Stir gently to promote even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, immediately sprinkle the fries evenly with fine sea salt (about 2 tsp total) and freshly ground black pepper to taste. Toss gently to distribute seasoning.

Serve fries hot for best texture. Optionally provide dipping sauces such as ketchup, mayonnaise, aioli, or malt vinegar on the side. If holding briefly, keep fries on a warm oven-proof tray (200°F / 95°C) on a wire rack to maintain crispness for up to 15–20 minutes.