Fries Recipe
Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.
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Ingredients
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Potatoes & Frying
Seasoning
Finish (optional)
Method
Potatoes & Frying
- 1
Prepare potatoes
Wash and dry the russet potatoes. Peel them if you prefer (peeling is optional). Cut each potato into 1/4 inch (about 6 mm) thick sticks: halve lengthwise, then quarter each half, and slice into uniform matchsticks. Aim for consistent size so fries cook evenly.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold water until the water runs clear to remove surface starch. Fill the bowl with 1 liter (4 cups) cold water and add ice cubes. Soak the fries for at least 30 minutes and up to 2 hours. This firms the fries and yields a crisper exterior.
- 3
Dry thoroughly
Drain the potatoes in a colander and spread them on clean kitchen towels or layers of paper towel. Pat them completely dry—this step is crucial to prevent oil splatter and ensure proper browning.
- 4
Heat oil
Pour about 1.5 liters of vegetable oil into a deep heavy pot or deep fryer, filling to no more than two-thirds full. Heat the oil to 325°F (160°C) for the first (blanch) fry. Use a thermometer to monitor temperature.
- 5
First fry (blanch)
Working in batches of about 4 cups of fries (do not overcrowd), add fries to the oil and fry for 3–4 minutes until they are cooked through but still pale and soft (no browning). Use a wire skimmer to transfer fries to a rimmed baking sheet lined with paper towels. Let them cool for 10–20 minutes. Optionally, refrigerate for 15–30 minutes to firm further.
- 6
Increase oil temperature
Raise the oil temperature to 375°F (190°C) for the second fry to crisp the outside. Allow the oil to reach the target temperature between batches.
- 7
Seasoning
- 8
While fries are still hot (right after the second fry), sprinkle them evenly with the fine sea salt, freshly ground black pepper, garlic powder, and paprika. Toss gently in a bowl or shake on the baking sheet so the seasoning adheres to the hot oil on the fries.
Finish (optional)
- 9
If desired, finish with a light dusting of kosher finishing salt and scatter chopped fresh parsley over the fries for a fresh look and flavor. Serve immediately for best texture and crunch.