Hand-cut French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Using a sharp chef's knife or a mandoline, cut each potato into 1/3–1/2-inch thick sticks (about classic French fry size). Keep sizes uniform for even cooking.

Place the cut fries in a large bowl and cover with cold water. Add 2 tsp kosher salt and stir. Refrigerate in the cold salted water for at least 30 minutes or up to 2 hours to draw out starch.

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Transfer to a large bowl, cover with fresh cold water and ice, and let sit 10 minutes. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Optional light coating

Toss the dried fries with 1 tablespoon cornstarch until evenly coated. This creates an extra-crispy exterior. Shake off any excess cornstarch.

First (blanch) fry

In a heavy-bottomed pot or deep fryer, heat 2 to 3 cups of neutral oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Fry potatoes in small batches (do not overcrowd) for 4–5 minutes until they are cooked through but pale and limp — not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let fries cool 10–15 minutes.

Second (crisp) fry

Increase oil temperature to 375–385°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack. Immediately toss with fine sea salt or finishing salt to taste (about 1 tsp total across batches). Serve hot.

Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash until mostly smooth with some small chunks remaining for texture.

Add 1 tablespoon mayonnaise, 3 tablespoons buttermilk, 2 tsp chopped chives, 1 tsp chopped parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir until fully combined. Taste and adjust seasoning or thin with an extra teaspoon or two of buttermilk if you prefer a thinner dipping sauce.

Transfer to a serving dish and refrigerate until ready to serve. Bring to room temperature for 10 minutes before serving if chilled.

In a small saucepan over low heat, combine 1/2 cup barbecue sauce, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp apple cider vinegar, 1 tsp brown sugar, and 1/2 tsp smoked paprika.

Warm gently, stirring until sugar dissolves and the flavors meld, 2–3 minutes. Taste and adjust heat or sweetness by adding more chipotle or sugar as desired. Remove from heat and transfer to a small bowl for serving.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp yuzu juice (or lemon/lime substitute), 1 tsp minced garlic, 1/2 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Taste and adjust acidity with more yuzu or salt as needed. Refrigerate until ready to serve; bring to room temperature for 10 minutes before serving if chilled.