House Fries Recipe

Prep the potatoes

Wash and scrub 2 medium russet potatoes. Peel if desired. Cut into 1/2-inch to 3/4-inch sticks (about classic diner fry size). Aim for uniform pieces so they cook evenly. Place cut potatoes into a large bowl of cold water as you work to remove surface starch.

Rinse and dry

Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours refrigerated) to remove excess starch. Drain and rinse under cold water until water runs clear. Spread pieces on a clean kitchen towel or paper towels and pat very dry; moisture will cause oil splatter and reduce crispness.

Seasoning mix

In a small bowl combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp onion powder. Set aside. These will be used immediately after frying.

Heat the oil

Pour about 1 cup neutral oil into a heavy-bottomed skillet (cast iron preferred) or a shallow fryer — the oil should be about 1/4 to 1/2 inch deep, enough to shallow-fry the fries. Heat over medium-high until oil reaches 350°F (175°C) or a small potato sliver sizzles immediately but doesn’t brown instantly.

Fry in batches

Carefully add a single layer of dried potato sticks to the hot oil — do not overcrowd (work in 2–3 batches depending on pan size). Fry, turning occasionally with a slotted spatula, until edges are golden and the interior is tender, about 6–8 minutes per batch for 1/2–3/4-inch cuts. If you prefer extra-crispy fries, remove when pale golden, drain briefly, then increase oil temperature to 375°F (190°C) and re-fry for 1–2 minutes until deep golden and crisp.

Drain and season

Using a slotted spoon or spider, transfer fries to a paper towel–lined tray to drain. While still hot, toss with the prepared seasoning mix so salt and spices adhere evenly.

Melt 1 tablespoon unsalted butter and drizzle over the hot seasoned fries, then toss gently to coat. Sprinkle with 1 tablespoon finely chopped fresh parsley and, if using, 2 tablespoons grated Parmesan. Taste and adjust salt if needed. Serve immediately while hot and crisp.