Natural-cut French Fries Recipe

A la Orden

1. 1

   Prep potatoes

   Wash and scrub the potatoes thoroughly to remove dirt; do not peel (natural-cut style keeps skins on). Trim any dark spots. Cut each potato lengthwise into 1/3-inch to 1/2-inch thick planks, then stack and cut into sticks about 1/3–1/2 inch wide for a rustic, natural-cut fry. Aim for uniform thickness so they cook evenly.

2. 2

   Soak

   Place the cut fries into a large bowl and cover with cold water. Add 1 tablespoon kosher salt and stir. Refrigerate or let soak for at least 30 minutes and up to 2 hours to remove excess surface starch. This prevents sticking and helps them become crisp.

3. 3

   Rinse and dry

   Drain the soaking water and rinse the fries under cold running water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry — moisture will cause oil spatter and reduce crispness. For best results, let them air-dry on a rack for 10–15 minutes after towel-drying.

4. 4

   Toss with cornstarch

   Place the dried fries in a large bowl. Sprinkle 2 teaspoons cornstarch evenly over the fries and toss gently until lightly and evenly coated. The cornstarch will help create a drier surface and a crisper crust when fried.

5. 5

   First fry — blanching (low temperature)

   Pour 1 to 1 1/2 cups of neutral oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). Working in batches (do not overcrowd), add fries and cook for 4–6 minutes until they are softened and pale (no browning). Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Let cool for 10–15 minutes. Reserve the oil in the pot and let it return to temperature if needed.

6. 6

   Rest (optional)

   For improved texture, you may refrigerate the blanched fries on the rack for 20–30 minutes or up to overnight. If refrigerating, bring them back to room temperature briefly before the second fry, and ensure they are dry.

7. 7

   Second fry — crisping (high temperature)

   Heat the remaining oil in the pot or fryer to 375°F (190°C). Fry the blanched fries in batches again, 2–4 minutes per batch, until golden brown and crisp. Stir gently during frying to ensure even coloring. Remove fries and drain on a wire rack or paper towels.

8. 8

   Seasoning

   While still hot, immediately sprinkle the fries evenly with 2 teaspoons fine sea salt and the optional 1 teaspoon freshly ground black pepper. Toss lightly to distribute seasoning so it adheres to the hot surface.

9. 9

   Serve

   Serve the natural-cut French fries hot, straight from the fryer with optional malt vinegar on the side or your choice of dipping sauces. For a restaurant-style order, serve in a basket or paper cone for a casual presentation.

10. 10

    Safety and notes

    Monitor oil temperature with a thermometer — frying at the correct temperatures (300°F then 375°F) is key. Do not exceed the pot's fill line with oil and fries. Use a spider or slotted spoon and keep a lid nearby in case of a grease fire. Leftover cooked fries can be reheated in a 400°F oven for 5–8 minutes to re-crisp.