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Ingredients
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Fries
Seasoning
Dipping Sauces (optional)
Method
Prep Potatoes
Peel and cut
Peel the russet potatoes (leave skin on if you prefer skin-on fries). Cut each potato into 1/3 inch (approximately 8 mm) sticks for a classic fry shape. Try to keep pieces uniform for even cooking.
Rinse
Place cut fries in a large bowl and rinse under cold running water, stirring, until the water runs clear. This removes surface starch.
Soak
Fill the bowl with cold water to cover the fries (about 1.6 L). Add 2 tablespoons of fine sea salt to the soak water. Add the ice cubes to keep the water very cold. Soak for at least 30 minutes and up to 2 hours to firm the fries and remove excess starch.
Drying and Dusting
Drain and dry
Drain the soaked fries in a colander. Spread them on clean kitchen towels or paper towels and pat thoroughly dry. Drying is essential to avoid dangerous oil splatter and to get crispy fries.
Cornstarch dust
Return the dried fries to a dry bowl. Sprinkle 2 teaspoons of cornstarch over them and toss gently until evenly coated. The cornstarch helps create a crisp exterior.
Frying
Heat oil for blanching
Pour about 1 L of vegetable oil into a deep heavy pot or fryer, leaving at least 5 cm headspace. Heat oil to 325°F (160°C). Use a thermometer to monitor temperature for consistency.
First fry (blanch)
Working in batches (do not overcrowd), add fries to the oil and blanch for 4–5 minutes until they start to soften but remain pale and not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let fries rest for 5–10 minutes.
Heat oil for crisping
Increase the oil temperature to 375°F (190°C). Allow it to stabilize before the second fry.
Second fry (crisp)
Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels to remove excess oil.
Seasoning and Serving
Season immediately
While the fries are hot, sprinkle the kosher salt, freshly ground black pepper, garlic powder and paprika (if using) over them. Toss gently to distribute seasoning evenly.
Garnish and plate
If using, sprinkle chopped fresh parsley over the fries. Serve in a basket or serving bowl lined with paper, accompanied by ketchup and aioli (mix sriracha into aioli if making spicy mayo).