Regular Or Seasoned Fries Recipe

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/3–1/2-inch (8–12 mm) thick sticks for classic fries. Try to keep sizes consistent so they cook evenly.

Place the cut potatoes into a large bowl of cold water to remove surface starch. Swirl them, then drain and repeat until the water runs much clearer (2–3 rinses).

After rinsing, transfer the fries to the bowl, cover with the 800 ml cold water and add the ice if using; soak for 30 minutes to 1 hour. This firms the potato and removes more starch for crisper fries.

Drain the soaked potatoes and spread them in a single layer on a clean kitchen towel or paper towels. Pat completely dry. If using cornstarch/potato starch, sprinkle it over the dry fries and toss gently to coat evenly—this creates extra surface crispness.

Let the fries air-dry on a rack or towels for 10–15 minutes to remove remaining surface moisture before frying.

Pour the oil into a deep, heavy pot or deep fryer and heat to 325°F (160°C). Use a thermometer for accuracy. Do not overfill the pot; leave room for oil to bubble when fries are added.

Working in batches (do not overcrowd), fry the potatoes at 325°F (160°C) for 4–6 minutes, until the fries are softened and pale golden but not crisp. They should be partially cooked through. Remove with a slotted spoon and drain on paper towels or a wire rack.

Increase oil temperature to 375°F (190°C). When at temperature, return the par-fried fries in batches and fry for 2–3 minutes until deep golden and crisp. Remove and drain on paper towels or a rack.

While hot, immediately move to the seasoning step so salt and spices adhere to the fries.

Sprinkle fine salt (about 1 tsp total) evenly over the hot fries and toss gently to coat. Taste and adjust salt to preference.

In a small bowl mix paprika, garlic powder, onion powder, black pepper, cayenne (if using), and dried parsley. Toss the hot fries with the seasoning mixture until evenly coated. Start with the listed amounts and add more to taste.

Serve immediately while hot and crisp. Provide ketchup, mayo, or your favorite dips alongside.

If holding briefly, keep fries in a single layer on a baking sheet in a warm oven (200°F / 95°C) for up to 15–20 minutes to preserve crispness. Avoid covering tightly or they will steam and soften.