Plain Fries Recipe

1. Rinse and peel the potatoes if you prefer peeled fries. Cut each potato lengthwise into 1/3- to 1/2-inch thick planks, then stack and slice into 1/3- to 1/2-inch sticks so fries are uniform in size for even cooking.

2. Place the cut potatoes in a large bowl and cover with cold water (about 2 liters). Swirl them to remove surface starch, then let sit 10 minutes. Drain and repeat rinsing until the water runs noticeably clearer (1–2 rinses).

3. After rinsing, transfer the fries to a pot and add cold water to cover by about 1 inch. Add 1 tablespoon salt. Bring to a gentle simmer over medium-high heat.

4. Parboil

Once simmering, reduce heat to maintain a low simmer and cook the fries for 4–6 minutes until the exterior is slightly tender but the centers are still firm (a knife should meet resistance). Do not boil vigorously or let them become fully soft.

5. Cool and shock

Immediately drain the parboiled fries and transfer them to a bowl of ice water (use ~2 cups ice in cold water) to stop cooking. Let sit 5 minutes to cool completely.

6. Dry thoroughly

Drain the fries in a colander, then spread in a single layer on clean kitchen towels or paper towels. Pat very dry—moisture on the surface causes oil splatter and prevents proper browning. For best results, let them air-dry 10–15 minutes, then pat again.

7. Heat oil

Pour about 1 to 1 1/2 cups oil into a heavy-bottomed pot or deep fryer (enough to submerge fries in a single batch but leave headspace). Attach a thermometer and heat oil to 325°F (163°C) for the first fry.

8. First fry (blanch)

Working in a single layer or small batches (do not overcrowd), carefully lower dry fries into the 325°F oil. Fry 3–4 minutes until pale golden and slightly flexible but not browned. Remove with a slotted spoon or spider and drain on a rack or paper towels. Let cool 10 minutes.

9. Increase temperature

Raise the oil temperature to 375°F (190°C) for the final crisping fry.

10. Second fry (crisp)

Return cooled fries to the 375°F oil in batches and fry 2–3 minutes until deep golden brown and crisp. Remove and drain on a rack or paper towels immediately to avoid sogginess.

11. Season

While still hot, sprinkle the fries evenly with 1 teaspoon fine salt and optional 1/2 teaspoon black pepper. Toss gently to distribute seasoning.

12. Serve immediately while hot and crisp. Leftover fries can be reheated in a hot oven (425°F/220°C) on a baking sheet for 5–8 minutes to re-crisp.