Hand Cut Fries Cooked Twice (perfectly Paired With Our Dips) Recipe

Peel and cut

Peel the russet potatoes (you can leave skins on if you prefer). Cut each potato into even 10–12 mm (about 3/8–1/2 in) wide sticks. Aim for uniform thickness so fries cook evenly.

Rinse and soak

Place the cut fries into a large bowl and cover with cold water. Rinse by swishing to remove excess starch, then drain and refill with cold water. Add the ice cubes to keep the water cold. Soak for at least 30 minutes (up to 2 hours) to remove additional surface starch and firm the fries.

Dry thoroughly

After soaking, drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry. Moisture on the surface will cause oil to sputter and prevent crisping.

Heat the fat

Choose beef dripping for richer flavor or vegetable oil for neutral taste. In a heavy-bottomed deep pot or deep fryer, add the fat and heat to 150°C (300°F). Use a thermometer to maintain temperature. If you prefer metric without a thermometer, heat until small bubbles form on a wooden spoon handle inserted into the fat.

First fry (blanch)

Working in batches (do not overcrowd), add a portion of dried fries to the hot fat. Fry for 5–6 minutes until the exterior is set but not browned — they should be soft inside. Remove fries with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat until all fries are blanched. Let the blanched fries cool to room temperature (15–30 minutes). You can refrigerate for up to a few hours if preparing ahead.

Raise temperature

Increase the fat temperature to 190–195°C (375–385°F). Again work in small batches to avoid dropping the temperature drastically.

Second fry (crisp)

Return blanched fries to the hot fat in batches and fry for 2–4 minutes until golden brown and crisp. Frying time will depend on thickness and batch size — watch for an even golden color. Remove fries and immediately drain on a wire rack or paper towels.

Season while hot

While fries are still hot, sprinkle each batch with fine salt and a little freshly ground black pepper to taste. If using coarse finishing salt, add a light sprinkle just before serving for texture. Toss gently to distribute seasoning evenly.

Optional finish

If desired, toss fries with chopped fresh parsley for color and a mild herb note. Serve immediately with garlic aioli, ketchup, or your preferred dips.

Never leave hot fat unattended. Allow oil or dripping to cool safely before disposing or storing. Strain cooled fat through a fine sieve to remove debris if you plan to reuse it, and store in a sealed container in the fridge for beef dripping, or a cool pantry for vegetable oil per manufacturer guidelines.