Fries Recipe

Wash and cut

Scrub the potatoes well to remove dirt. Leave the skins on for texture and flavor (or peel if preferred). Trim the ends and cut each potato into 10–12 mm (about 3/8–1/2 inch) thick sticks for classic fries. Try to keep pieces uniform so they cook evenly.

Place the cut fries in a large bowl of cold water as you work to prevent browning.

Submerge the cut potatoes in the 1600 ml cold water and add 1 tablespoon fine salt. Soak for at least 30 minutes, ideally 1–2 hours, or up to overnight refrigerated. This removes excess surface starch for crisper fries.

After soaking, drain the potatoes and rinse under cold running water until the water runs clear. If you used cornstarch for extra crispness, toss the drained, slightly damp potatoes with 1 tablespoon cornstarch in a large bowl until lightly coated.

Spread the fries in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. Moisture will cause oil to splatter and prevent crisping.

Pour the frying oil into a heavy pot or deep fryer and heat to 150°C (300°F). Use a thermometer to maintain accurate temperature. Working in batches (do not overcrowd), add fries and fry for 4–6 minutes until they are cooked through but pale and soft — they should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–20 minutes. You can refrigerate at this point for better texture.

Increase the oil temperature to 190–195°C (375–385°F). Fry the blanched fries in batches for 2–4 minutes, or until golden brown and crisp. Stir gently to ensure even browning.

Remove fries with a slotted spoon, drain on a wire rack or paper towels, and immediately season with the remaining 1 teaspoon kosher salt and the freshly ground black pepper while hot so seasoning adheres.

If using optional garnishes, toss or sprinkle the hot fries with the chopped parsley and/or grated Parmesan. Taste and adjust seasoning. Serve immediately while hot and crisp with ketchup, mayo, or your preferred dipping sauces.

Leftovers can be reheated in a hot oven (220°C / 425°F) on a baking sheet for 5–10 minutes to re-crisp.