Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold water. Leave the skin on for rustic fries or peel if you prefer smoother fries. Pat dry with a kitchen towel.

Cut fries

Trim the ends and cut the potatoes into 1/3- to 1/2-inch sticks for classic fries. Try to keep pieces uniform for even cooking.

Soak to remove starch

Place cut potatoes into a large bowl and cover with cold water and ice if using. Soak at least 30 minutes, up to 2 hours. This removes surface starch and helps crisping. Drain and rinse after soaking, then spread on a clean kitchen towel and pat completely dry.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 1.5 to 2 inches (about 2 cups). Heat oil over medium-high heat until it reaches 300°F (150°C) for the first blanching fry. If you don't have a thermometer, test by dropping one small fry: it should bubble gently but not brown.

First fry (blanch)

Working in batches that won't overcrowd the pot, fry potatoes for 4–6 minutes until softened and pale (not browned). Use a slotted spoon or spider to remove fries and drain on a wire rack or paper towels. Allow fries to cool for at least 10 minutes; you can refrigerate briefly to speed this.

Increase oil temperature

Raise heat and bring oil to 375°F (190°C) for the second fry. This higher temperature crisps the exterior.

Second fry (crisp)

Return fries to hot oil in batches, frying 2–4 minutes until golden brown and crisp. Avoid crowding. Remove with a slotted spoon and drain on a wire rack or paper towels immediately.

Season while hot

Immediately sprinkle fries with flaky sea salt and the measured salt, pepper, and garlic powder while they are still hot so seasonings adhere.

Garnish and serve

Toss lightly with chopped parsley if using. Serve hot with your favorite dipping sauces.