Wash and peel the potatoes if you prefer (skin-on is fine). Cut each potato into 1/4-inch to 3/8-inch sticks for classic side fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold running water until the water runs mostly clear to remove surface starch. Fill the bowl with cold water, add ice, and let soak for at least 30 minutes, up to 2 hours. This firms the potatoes and improves crispness.

Dry and toss with cornstarch

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Toss the dry fries with 1 teaspoon cornstarch and 1 tablespoon kosher salt, coating evenly — cornstarch helps create a crisper crust.

First fry (blanch)

Heat 3 to 4 cups neutral oil in a heavy pot or Dutch oven to 300°F (150°C). Working in batches to avoid crowding, add fries and blanch until tender but not browned, about 4–6 minutes depending on thickness. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.

Cool

Let the blanched fries cool for 10–15 minutes. You can refrigerate for faster cooling or to hold them up to a few hours before finishing.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the cooled fries in batches until golden brown and crisp, about 2–4 minutes per batch. Do not overcrowd the pot. Remove fries and drain on a rack or paper towels.

Finish & Seasoning

While fries are still hot, immediately sprinkle with fine sea salt or flaky finishing salt and the freshly ground black pepper. Toss lightly to distribute seasoning evenly.

If using, toss fries with 2 tablespoons grated Parmesan and 1 tablespoon chopped fresh parsley for a savory finish.

Serve hot as a side. Offer additional condiments like ketchup, aioli, or mustard on the side.