Method

Prep

Wash and cut

Wash and peel the whole russet potatoes. Cut them into 1/4 to 3/8-inch (6–9 mm) sticks for classic fries. Try to keep size consistent for even cooking.

Soak

Place cut fries in a large bowl and cover with cold water. Add 1 tablespoon kosher salt and stir to dissolve. Refrigerate and soak for at least 30 minutes, preferably 1–2 hours. This removes surface starch and helps achieve crispness.

Drain and dry

Drain the potatoes and rinse under cold water until the water runs clear. Spread them on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil splatter and prevent crisping.

First Fry (Blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato makes a steady stream of bubbles but does not brown quickly. Working in batches, add dried fries and blanch for 4–6 minutes until tender but still pale. Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries cool for at least 10 minutes; you can refrigerate for 15–30 minutes to firm them up (this helps final crispness).

Second Fry (Finish)

Increase oil temperature to 375°F (190°C). When hot, fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Avoid overcrowding the pot, which drops oil temperature and makes fries greasy. Remove fries to a wire rack or paper towels to drain briefly.

Seasoning & Serve

Make seasoned blend (optional)

If you want the seasoned fries, combine smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), ground black pepper (1/2 tsp) and cayenne (1/4 tsp) in a small bowl. For regular fries, skip this and use fine sea salt only.

While fries are still very hot, transfer them to a large bowl or place on a tray. Sprinkle with fine sea salt (about 1 teaspoon, or to taste) for regular fries, or toss with the prepared seasoned blend until evenly coated. Add chopped parsley if using. Taste and adjust salt as needed.

Serve immediately while hot and crisp with ketchup, mayo, or your preferred dipping sauce.

Cj Troy Mahoney's Regular Or Seasoned Fries Recipe