Fries Recipe

Wash and cut

Wash and scrub the potatoes well. Trim any bad spots. Cut each potato into even 1/4" to 3/8" (6–9 mm) sticks: halve lengthwise, then slice into planks and stack to cut into uniform fries so they cook evenly.

Soak

Place the cut fries in a large bowl of cold water. Add 1 tablespoon coarse kosher salt and stir to dissolve. Soak for 30 minutes to 1 hour to remove surface starch and help achieve crispiness. (If short on time, soak at least 20 minutes.)

Drain and dry

Drain the potatoes in a colander and rinse under cold water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Removing as much moisture as possible prevents oil splatter and improves crisping.

Toss with starch and spices

Place the dried fries in a large bowl. Sprinkle 2 teaspoons cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon freshly ground black pepper over the fries. Toss well so the starch forms a light, even coating on the surface; this promotes an extra-crisp crust.

First fry (blanching)

Pour the oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge fries) and heat to 325°F (160°C). Working in small batches, fry the fries for 4–5 minutes until they are softened and pale (no brown). Remove with a slotted basket or skimmer to a wire rack or paper towel-lined tray to drain. Let cool 10 minutes.

Second fry (crisping)

Increase the oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes or until golden brown and crisp. Do not overcrowd the pot. Remove to a wire rack or paper towels to drain excess oil immediately.

Salt while hot

While the fries are still hot, sprinkle with 1 teaspoon fine sea salt and toss gently to distribute. The heat helps the salt adhere.

If using, toss fries with chopped parsley and/or grated Parmesan right before serving. Serve immediately for best texture with ketchup, mayo, or your preferred dipping sauce.