Side Of Fries Recipe

Prep and cut

Wash and peel the potatoes if you prefer (leaving skin on is fine). Cut each russet into 1/4- to 3/8-inch thick sticks for classic fries. Try to keep pieces uniform so they cook evenly.

Rinse and soak

Place the cut potatoes in a large bowl and rinse under cold water until the runoff is mostly clear to remove surface starch. Fill the bowl with about 6 cups cold water to fully cover the fries and let them soak for at least 30 minutes, up to 2 hours in the refrigerator. Soaking removes excess starch and helps crispness.

Drain and dry

Drain the soaking water and spread the fries on a clean kitchen towel or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping. Transfer to a bowl.

Toss with cornstarch and salt

Sprinkle 1 tablespoon cornstarch and 1 teaspoon kosher salt over the dried fries. Toss gently to coat evenly; the cornstarch gives an extra-crispy exterior.

Heat oil

Pour about 1 cup neutral oil into a heavy-bottomed skillet or medium pot (enough to come up about 1 to 1.5 inches) and heat over medium-high until the oil reaches 325°F (160°C) for the first blanch. If you don't have a thermometer, test with a small piece of potato — it should produce gentle steady bubbles.

First fry (blanch)

Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let rest for 5 minutes.

Raise oil temperature

Increase the heat and bring the oil to 375°F (190°C) for the final fry. If using a thermometer, monitor carefully to avoid overheating.

Final fry

Fry the blanched fries in batches for 2–3 minutes, stirring gently, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season while hot

Immediately sprinkle the hot fries with the fine sea or flaky salt and the freshly ground black pepper. Toss lightly to distribute seasoning evenly.

Optional garnish and serve

If using, sprinkle chopped parsley over the fries for color. Serve hot with ketchup or your preferred dipping sauce on the side.

Notes: For oven or air-fryer option — toss the cut, soaked, dried potatoes with 1 tbs oil and 1 tbs cornstarch, spread single layer on a baking sheet (or air fryer basket) and bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Season immediately after removal.