Fries Recipe

Wash and peel

Rinse the russet potatoes under cold water to remove dirt. Peel them if you prefer peeled fries; leaving the skin on is fine for a more rustic fry.

Cut into fries

Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Try to keep pieces similar in size so they cook evenly.

Place the cut potatoes in a large bowl and cover with cold water (about 1.5 L). Optionally add ice to keep water very cold. Soak for at least 30 minutes, up to 2 hours, to remove excess surface starch. This yields crisper fries.

After soaking, drain and rinse the potatoes under cold water until the water runs clear. Pat the fries completely dry with clean kitchen towels or paper towels—this is important to avoid oil splatter and to get a crisp exterior.

Combine kosher salt (2 tsp), black pepper (1 tsp), garlic powder (1/2 tsp), and paprika (1/2 tsp) in a small bowl. Set aside. Note: most of the salt will be added after frying; this mix is for light seasoning before or after frying as desired.

Heat oil (first fry)

Pour about 1 L of vegetable or peanut oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 in) of headspace from the rim. Heat the oil to 325°F (160°C). Use a thermometer to monitor temperature.

First fry (blanch)

Working in batches (do not overcrowd), add a portion of the dried potato sticks and fry for 4–6 minutes until they are pale and slightly softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries cool for 10–15 minutes. You can refrigerate for better texture if time allows.

Heat oil (second fry)

Increase the oil temperature to 375°F (190°C).

Second fry (crisp)

Fry the cooled fries in batches for 2–3 minutes each batch, until they turn golden brown and crisp. Remove and drain on a wire rack or paper towels.

Immediately after frying, sprinkle the fries with the seasoning mix prepared earlier and the finishing salt (about 1 tsp) while the fries are hot so the seasoning adheres. Toss gently to coat. Garnish with chopped fresh parsley (1 tbsp) if using.

Serve hot with your choice of condiments (ketchup, mayo, aioli, etc.).