Small French Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Peel if you prefer (skin-on is fine). Trim ends. Cut each potato into 1/4- to 3/8-inch (6–9 mm) sticks: slice lengthwise into 1/4–3/8-inch slabs, then stack and cut into sticks. Aim for uniform thickness so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water (about 4 cups). Add ice if you want to keep water cold. Rinse by swishing with your hands, then let soak at least 30 minutes and up to 2 hours to remove surface starch. For best texture, soak 45–60 minutes.

Dry thoroughly

Drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly until no excess moisture remains. Removing moisture prevents oil splatter and helps crispness. If time allows, let them air-dry for 10–15 minutes on a rack.

Pour the vegetable oil into a medium heavy-bottomed pot or deep fryer and heat to 325°F (163°C). If you don't have a thermometer, heat oil over medium until it forms small steady bubbles on a wooden spoon handle. Work in small batches to avoid cooling the oil too much.

Carefully lower a portion of the dried fries into the oil (about half the quantity of a small batch so they can move freely). Fry for 3–4 minutes until the fries are softened but not browned. They should be pale and slightly limp. Use a slotted spoon to remove fries and drain them on a wire rack or paper towels. Repeat with remaining fries.

Let the par-fried fries rest for at least 10 minutes (or refrigerate for up to an hour) to allow steam to escape and the interior to set.

Heat the oil to 375°F (190°C). Again, work in small batches to keep the oil temperature steady. Re-fry the par-cooked fries 2–3 minutes until golden brown and crisp.

Remove fries with a slotted spoon and transfer to a wire rack or paper towels to drain briefly. Immediately sprinkle with kosher salt (the 1 tsp listed) and the freshly ground black pepper while the fries are hot so seasoning adheres.

Taste and adjust seasoning with fine sea salt to taste. If using, sprinkle the finely chopped parsley and drizzle malt vinegar or serve it on the side for dipping.

Serve the fries hot as a small side or snack. Presentation: pile fries in a small basket or bowl and offer ketchup, mayonnaise, or vinegar on the side. Leftovers can be reheated in a 425°F (220°C) oven for 8–10 minutes to regain crispness.