Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Do not peel unless you prefer peeled fries. Cut each potato into 1/4- to 3/8-inch (about 6–9 mm) sticks: trim ends, square the potato if desired, then slice into even planks and stack to cut into sticks. Aim for uniform size for even cooking.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water, swirling to remove surface starch until the water runs clearer (about 1–2 minutes). Drain, then cover with the 6 cups of cold water and add the ice. Soak for at least 30 minutes and up to 2 hours to remove additional starch and firm the centers.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil to splatter and prevent proper crisping. Let them air-dry a few minutes if necessary.

Light dusting

In a large bowl, toss the dried fries with cornstarch (1 tsp) until just lightly coated. This thin coating helps crisp the exterior. Add the kosher salt (reserve about 1/2 tsp for finishing), black pepper, and paprika if using; toss to combine. The seasoning at this stage will adhere during frying.

Heat oil for blanching

Pour the oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly. Use enough oil so the fries can float with room to move.

First fry — blanch

Working in batches (do not overcrowd), lower a portion of fries into the oil and fry for 3–4 minutes until pale, softened, and just beginning to set but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining batches. Let blanched fries rest 5–10 minutes; you can refrigerate for up to 30 minutes to help remove surface steam.

Heat oil for crisping

Increase oil temperature to 375–400°F (190–204°C). This higher temperature will crisp the exterior quickly without overcooking the interior.

Second fry — crisp

Fry the blanched fries in batches for 2–4 minutes, or until golden brown and crisp. Stir gently to prevent sticking and ensure even coloring. Drain on a wire rack or paper towels immediately.

Season and serve

While still hot, sprinkle the fries with the reserved fine sea or flaky salt to taste (about 1 tsp). Add chopped parsley for color if desired. Serve immediately with ketchup, mayo, aioli, or your preferred dipping sauce.

Yield: Serves 3–4 as a side. To keep fries crisp if holding briefly, keep in a single layer on a warm oven rack (200°F / 95°C) for up to 20 minutes; avoid covering, which traps steam.