Fries Recipe

Wash and peel (optional)

Rinse the potatoes under cold running water. Peel them if you prefer peeled fries; for skin-on fries, scrub thoroughly to remove dirt.

Cut

Cut each potato into 1/3 to 1/2-inch (8–12 mm) thick sticks for classic fries. Try to keep the pieces as uniform as possible for even cooking.

Rinse

Place the cut fries in a large bowl and rinse under cold water, tossing, until the water runs clearer to remove surface starch.

Soak

Cover the fries with cold water (about 2 liters for 4 medium potatoes) and add ice if you want to keep them very cold. Soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispness.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and make fries soggy.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, filling no more than half full. Heat oil to 325°F (160°C) for the first fry. Use a thermometer for accuracy.

First fry (blanch)

Working in batches (do not overcrowd), add fries and cook for 4–6 minutes until soft and pale but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes; you can refrigerate for better results.

Increase heat

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

Second fry (crisp)

Fry the cooled fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels.

Season while hot

Immediately after draining, sprinkle the fries evenly with fine sea salt (about 2 teaspoons for this batch) and the freshly ground black pepper. Add paprika if using and toss gently to coat.

Finish and serve

If desired, toss the hot fries with 2 tablespoons of chopped parsley and 2 tablespoons grated Parmesan for a herbed/cheesy variation. Serve immediately with your preferred dipping sauce.