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Ingredients
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Fries
Seasoning & Frying
Method
Fries
Rinse and soak
Place the cut potatoes in a large bowl and rinse under cold water until the water runs mostly clear to remove surface starch. Drain, then cover the fries with cold water and add the ice cubes to keep the water cold. Soak for at least 30 minutes (up to 2 hours) to firm the fries and remove excess starch. If using immediately after rinsing, a 20–30 minute soak is still recommended.
Dry thoroughly
Drain the soaking water and spread the fries in a single layer on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil to splatter and will prevent crisping. Allow them to air-dry for 10 minutes while you heat the oil.
Seasoning & Frying
Heat oil
Pour about 1 cup (or more as needed depending on your pan) of vegetable oil into a heavy-bottomed skillet or shallow pot so that the oil depth is about 1/2 to 3/4 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a single fry in: it should sizzle steadily and float.
Blanch (first fry)
Working in batches of a single layer, fry the potatoes for 3 to 4 minutes until they are cooked through but not browned — they should be soft and pale. Remove with a slotted spoon or spider and transfer to a tray lined with paper towels to drain. Let them rest for 5 minutes. This step yields a tender interior.
Increase heat and finish (second fry)
Increase the heat to medium-high/high and heat the oil to 375°F (190°C). Fry the blanched potatoes in batches again for 2 to 3 minutes, or until golden brown and crisp. Avoid overcrowding the pan to keep the oil temperature steady. Remove with a slotted spoon and drain on fresh paper towels.
Season and serve
While still hot, sprinkle the fries evenly with kosher salt (about 1 teaspoon, or to taste) and black pepper if using. Toss gently to distribute seasoning. Serve immediately as a classic plain fries side.