Fries Recipe

Prep the potatoes

Wash and peel the potatoes if desired (peels can be left on for more texture). Cut each potato into evenly sized sticks about 1/4 to 3/8 inch (6–9 mm) thick. Aim for consistent size so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water. Rinse briefly by swishing to remove surface starch, then discard that water. Refill the bowl with fresh cold water and add the ice to create an ice bath. Soak for at least 30 minutes and up to 2 hours to remove excess starch and firm the potatoes.

Dry thoroughly

Drain the fries and spread them out on clean kitchen towels or paper towels. Pat completely dry; moisture will cause oil splatter and reduce crispness.

First fry (blanch)

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge fries) and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato gently bubbles but does not brown. Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until tender but pale and not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Rest

Let the blanched fries cool for 10–15 minutes. This can be done ahead: refrigerate for up to 2 hours to improve texture.

Second fry (crisp)

Increase the oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels.

While fries are hot, immediately sprinkle kosher salt evenly over them so the seasoning adheres. Add the black pepper and, if using, sprinkle the cornstarch and toss quickly before the fries fully cool to help extra-crispy coating adhere. If using garlic powder, sprinkle it now and toss to combine.