Fries Recipe

Wash and peel

Rinse the russet potatoes under cold water to remove dirt. Peel them if you prefer skin-off fries; leave the skin on for a more rustic fry.

Cut into fries

Cut each potato into 1/3 to 1/2-inch thick sticks. Try to keep pieces uniform so they cook evenly. Roughly 4 medium potatoes will yield about 4 servings.

Soak

Place the cut fries in a large bowl and cover with cold water (about 1.6 liters). Add ice if available to keep water very cold. Soak at least 30 minutes, preferably 1–2 hours, to remove surface starch. For best results, refrigerate while soaking.

Drain and dry

Drain the soaked potatoes in a colander and rinse briefly under cold water until water runs clear. Spread fries in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. Moisture will cause oil to spit and prevent crisping.

Toss with cornstarch (optional)

If using cornstarch for extra crispiness, place the dried fries in a large bowl, sprinkle 2 tablespoons cornstarch over them, and toss gently to coat each fry lightly and evenly. Shake off any excess cornstarch.

Season lightly before frying

Mix 2 teaspoons kosher salt and 1/2 teaspoon black pepper. You will use most salt after frying as finishing salt; reserve about half of the kosher salt to add to fries immediately after the second fry.

Prepare oil

Pour 1.5 cups of neutral frying oil into a heavy-bottomed pan or Dutch oven. The oil should be deep enough to submerge the fries (about 2–3 inches). Heat over medium-high heat until a thermometer reads 325°F (160°C) for the first blanch fry. If you don't have a thermometer, test with one fry — it should bubble gently.

First fry (blanch)

Working in small batches (to avoid overcrowding), gently add fries to the oil and fry for 3–4 minutes until they are softened but not browned. They will still be pale. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries.

Rest

Allow the blanched fries to cool for at least 10 minutes. You can refrigerate them uncovered for 10–30 minutes to further dry and firm them; this improves crispness on the second fry.

Heat for second fry

Increase oil temperature to 375°F (190°C). Again, if you lack a thermometer, the oil should shimmer and a small piece of fry will sizzle vigorously and brown within about 60–90 seconds.

Second fry (crisp)

Fry the cooled, blanched fries in small batches for 1.5–3 minutes, until golden brown and crisp. Stir gently to prevent sticking and to encourage even browning. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

Season immediately

While the fries are still hot, sprinkle the reserved kosher salt and the finishing fine sea salt evenly over them. Toss gently to distribute. Add the chopped parsley now if using.

Serve the fries hot with ketchup or your preferred dipping sauce. Taste and add additional salt or pepper to taste.