Fries Recipe

Wash and cut

Wash the potatoes thoroughly to remove dirt. Peel if you prefer (leaving skin gives a rustic fry). Cut into even sticks about 1 cm (3/8 inch) thick so they cook uniformly.

Place the cut fries in a large bowl and cover with cold water. Add ice if you want a very cold soak. Soak for at least 30 minutes and up to 2 hours to remove excess starch for crisper fries.

After soaking, drain the water and spread the fries on a clean kitchen towel or paper towels. Pat completely dry — moisture will cause oil to spit and will prevent crisping.

If using cornstarch for an extra-crisp exterior: toss the fully dried fries with 2 tablespoons cornstarch in a large bowl until lightly and evenly coated. Shake off any excess.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 5–7 cm (2–3 inches). Heat the oil to 150°C (300°F). Use a thermometer for accuracy.

Working in batches (do not overcrowd), lower fries into the oil and fry for 4–6 minutes until softened and pale golden but not browned. The goal is to cook through without developing a crisp crust.

Use a slotted spoon to remove the fries and transfer them to a wire rack or a tray lined with paper towels. Let them cool for at least 10 minutes. You can refrigerate briefly if making ahead.

Heat to higher temperature

Increase the oil temperature to 190–195°C (375–385°F). Allow it to stabilize at that temperature before adding fries.

Fry the blanched fries in batches for 2–4 minutes, until golden brown and crisp. Stir gently to ensure even browning.

Remove fries with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with 2 teaspoons fine sea salt while the fries are hot so salt adheres.

Transfer fries to a serving bowl or platter. Taste and adjust seasoning with remaining salt and freshly ground black pepper. If desired, sprinkle garlic powder and smoked paprika for extra flavor.

Serve immediately hot with ketchup, mayonnaise, aioli, or your preferred dipping sauces.