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Ingredients
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Potatoes
Seasoning & Frying
Cheese Topping
Method
Prep Potatoes
Wash and cut
Wash the russet potatoes thoroughly. You may peel them if you prefer, or leave the skin on for extra texture. Cut each potato into 1/4- to 1/2-inch thick sticks for classic fries. Try to keep pieces uniform for even cooking.
Soak to remove starch
Place the cut potato sticks into a large bowl and cover with 4 cups cold water. Add ice cubes if available to keep water cold. Soak for at least 30 minutes and up to 2 hours to remove excess starch — this yields crisper fries.
Dry thoroughly
After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry. Removing surface moisture prevents oil splatter and helps achieve crispness.
Fry Fries
Heat oil
Pour about 3 cups vegetable oil into a deep, heavy pot or Dutch oven (oil depth ~2 inches). Heat the oil over medium-high heat until it reaches 325°F (163°C). If you don't have a thermometer, the oil should shimmer but not smoke.
First fry (blanch)
Working in batches (do not overcrowd), add a single layer of dried potato sticks to the oil and fry for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat until all potatoes are blanched.
Raise heat
Increase the oil temperature to 375°F (190°C). Allow the oil to come to temperature between batches.
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.
Seasoning & Cheese
Season fries
While the fries are still hot, sprinkle kosher salt, freshly ground black pepper, and garlic powder evenly over them. Toss gently to distribute seasoning.
Add cheese
Immediately after seasoning, spread the hot fries on an oven-safe platter or leave in the hot pan. Sprinkle 1 cup shredded cheddar cheese evenly over the fries so the residual heat softens and melts the cheese. For extra melting, place under a preheated broiler for 30–60 seconds, watching closely until the cheese bubbles and just begins to brown.