Crispy Fries Recipe

Wash and peel the russet potatoes (peeling optional). Trim the ends. Cut each potato lengthwise into 1/3 inch (about 8 mm) sticks for classic fries. Aim for uniform size for even cooking.

Place the cut fries into a large bowl and cover with cold water. Add ice if available. Soak for at least 30 minutes, up to 2 hours. This removes surface starch and helps achive crispiness.

After soaking, drain and rinse the fries under cold running water until the water runs clear. Pat thoroughly dry with kitchen towels or a clean tea towel. Removing moisture is essential to avoid oil splatter and to get crisp fries.

Bring to a simmer

In a large pot, bring 2 liters of water and 1 tablespoon salt to a boil. Reduce to a gentle simmer (small bubbles) — you want hot water but not a rolling boil.

Add the dried fries in batches (do not overcrowd). Simmer for 4 to 5 minutes until the centers are just tender but the fries still hold shape. This par-cooking step cooks the interior without browning.

Using a slotted spoon, transfer fries to a clean tray or sheet pan and spread into a single layer to cool. Let cool to room temperature, then place in the refrigerator for at least 15 minutes (or up to 2 hours). Cooling firms the exterior and helps them crisp when fried.

Once chilled, place the fries in a large bowl. Sprinkle evenly with 2 teaspoons cornstarch (or potato starch). Toss gently to coat each fry in a thin, even layer of starch. This creates a light crust during frying.

In a small bowl, mix 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder (optional), and 1/2 teaspoon smoked paprika (optional). Set aside. Do not apply dry seasoning yet—reserve for after final fry to avoid burning.

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Use a thermometer to maintain temperature. There should be enough oil to fully submerge the fries.

Fry the prepared fries in small batches for 3 to 4 minutes until pale, slightly opaque, and just beginning to set but not browned. This cooks through and forms structure. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 5 minutes.

Increase oil temperature to 375°F (190°C). When oil reaches temperature, fry the fries again in small batches for 2 to 3 minutes until golden brown and crisp.

Remove fries and drain on a wire rack or paper towels. Immediately while still hot, sprinkle with the prepared seasoning mix and toss gently to coat evenly. Finish with flaked sea salt to taste and chopped parsley if using.

Serve the fries hot and crisp. Offer ketchup, mayonnaise, aioli, or other dipping sauces alongside.

If holding for a short time, keep fries in a warm oven (200°F / 95°C) on a wire rack to retain crispness, but avoid stacking.