Frites Recipe

Peel and cut

Peel the russet potatoes and rinse under cold water. Trim the ends and cut each potato into 1/3 inch (about 8 mm) thick batons: first slice into 1/3-inch slabs, stack a few and cut into sticks. Aim for even thickness so fries cook uniformly.

Rinse and soak

Place the cut potatoes in a large bowl and cover with cold water. Swirl them to remove surface starch, then drain and refill with fresh cold water. Soak for at least 30 minutes, up to 2 hours, in the refrigerator. This removes excess starch and promotes crispness.

Bring water to a simmer

Pour about 2 liters (2000 ml) cold water into a large pot, add 1 tablespoon kosher salt, and bring to a gentle simmer (not a rolling boil) over medium-high heat.

Blanch fries

Drain the soaked potatoes and add them to the simmering salted water. Cook until the centers are just tender when pierced with a fork—about 4 to 6 minutes depending on thickness. The exterior should remain firm. Do not boil vigorously or let them fall apart.

Shock and dry

Prepare an ice bath (the 200 g ice in 2000 ml water or enough to cool). Immediately transfer blanched fries into the ice bath to stop cooking. Cool for 5 minutes, then drain thoroughly. Spread on a clean kitchen towel or baking sheet and pat dry completely—drying is crucial to avoid oil splatter and ensure crispness.

Heat oil for first fry (blanch)

Pour about 1.2 liters of neutral oil into a deep heavy pot or deep-fryer. Heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently without browning quickly.

First fry (cook through)

Working in batches to avoid crowding, fry the dried potatoes at 325°F (160°C) for 3 to 4 minutes until they are cooked through but still pale and not browned. Remove with a slotted spoon or spider to a wire rack or paper towel-lined sheet to drain. Let rest 10–15 minutes; you can refrigerate at this point for up to a few hours (this helps texture).

Heat oil for final fry

Increase oil temperature to 375–400°F (190–205°C). Proper temperature is key for color and crispness.

Second fry (crisp)

Fry the par-cooked fries in batches at 375–400°F (190–205°C) for 2 to 3 minutes, or until golden brown and crisp. Avoid overcrowding so oil temperature doesn't drop.

Drain after frying

Use a spider or slotted spoon to transfer fries to a wire rack or paper towels to drain briefly. While still hot, immediately season evenly with fine sea salt and a light dusting of freshly ground black pepper.

Toss fries gently to distribute seasoning. Serve immediately while hot and crisp. Offer malt vinegar on the side if desired. Leftover fries can be reheated in a very hot oven (230°C/450°F) on a wire rack for 5–8 minutes to regain crispness, but they are best fresh.