Qt Of Fries Recipe

Prep and Cut

Wash the potatoes thoroughly. If you prefer, peel them; otherwise leave the skins on for texture. Cut each potato into quarters lengthwise, then slice each quarter into 1/2-inch (about 12 mm) thick sticks to yield roughly uniform fries. Place cut fries into a large bowl of cold water as you work to prevent browning.

Rinse and Soak

Drain the initial bowl and refill with 1500 ml cold water and a few ice cubes. Rinse the cut fries in the cold water to remove surface starch, then let them soak for at least 30 minutes, up to 2 hours. For best results, soak 2 hours to remove more starch for crispiness.

Dry and Dust

Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause oil splatter. Transfer to a large bowl and sprinkle 2 tablespoons cornstarch over the fries; toss gently until evenly coated. The cornstarch helps create an extra-crispy crust.

First Fry (Blanch)

Heat 800 ml of vegetable oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). Fry the fries in small batches (do not overcrowd) for 4–5 minutes until they are pale, limp, and just beginning to soften but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet. Let rest 5 minutes.

Second Fry (Crisp)

Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on a wire rack or paper towels. If you have leftover oil temperature control, maintain 375°F between batches; avoid crowding the fryer which reduces oil temperature and yields soggy fries.

Season

While still hot, immediately sprinkle the fries with 2 tsp fine sea salt, 1 tsp freshly ground black pepper, and the optional garlic powder and paprika if using. Toss gently to distribute seasoning evenly.

Taste and adjust seasoning; add extra finishing sea salt if desired. Transfer fries to a serving container (a quart-sized paper or metal cup works well for a 'QT of Fries' portion). Sprinkle chopped parsley over the top if using. Serve hot with ketchup or your preferred dipping sauces alongside (approx. 200 ml).