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Ingredients
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Potatoes & Prep
Frying Oil
Seasoning
Aioli
Ketchup (quick enhanced)
Method
Potatoes & Prep
- 1
Wash and cut
Scrub the russet potatoes well. Trim any blemishes, then cut into 1/4- to 1/3-inch sticks for classic fries. Try to keep pieces uniform for even cooking.
- 2
Soak
Place cut potatoes in a large bowl and cover with cold water (about 4 cups) with 1 tablespoon kosher salt. Add ice cubes to keep water cold. Soak at least 30 minutes, ideally 1–2 hours. This removes surface starch for crisper fries.
- 3
After soaking, drain potatoes and rinse under cold running water until water runs clearer. Spread fries on clean kitchen towels or paper towels and pat very dry. Any surface moisture will cause oil splatter and reduce crispness.
Frying Oil
- 4
Heat oil
Pour 3–4 cups neutral oil into a heavy pot or Dutch oven, leaving at least 3 inches of headspace. Heat oil over medium-high until it reaches 325°F (160°C) for the first blanch fry. If you don't have a thermometer, the oil should shimmer but not smoke.
- 5
Blanch (first fry)
Working in a single layer and not overcrowding, add a portion of dried fries to the oil and fry at 325°F (160°C) for 4–5 minutes. They should soften and develop a pale golden color but not brown. Remove with a slotted spoon or spider to a wire rack or tray lined with paper towels. Repeat with remaining fries. Allow fries to rest 10–15 minutes; you can refrigerate once cooled to hold before finishing.
- 6
Increase heat and finish
Raise oil temperature to 375–380°F (190–195°C). Return fries to the hot oil in batches and fry 1.5–3 minutes, until deeply golden and crisp. Remove and drain on a wire rack or paper towels.
Seasoning
- 7
While fries are still hot, sprinkle with fine sea salt (about 1 teaspoon total) and optional black pepper to taste. Toss gently to distribute seasoning evenly.
Aioli
- 8
Make aioli
In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon Dijon mustard (if using), 1/8 teaspoon salt, and a pinch of black pepper. Whisk until smooth and taste; adjust acidity or salt as desired. Chill until serving.
Ketchup (quick enhanced)
- 9
In a small bowl mix 1/2 cup tomato ketchup with 1/4 teaspoon smoked paprika and 1/4 teaspoon Worcestershire sauce if using. Stir and serve alongside fries.