Chez Frites Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2 inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water to cover and add 1 tablespoon vinegar if using. Let soak at least 30 minutes, up to 2 hours, to remove excess starch.

Rinse and dry

Drain the soaking water and rinse the potato sticks under cold running water until water runs clear. Spread them on clean kitchen towels or paper towels and pat completely dry. For best results, let them air-dry 10–15 minutes.

Toss with cornstarch and season

Place the dried potato sticks in a large bowl. Sprinkle 1 tablespoon cornstarch over them and toss to coat evenly (this helps create a crisp exterior). Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; you will adjust seasoning after frying.

Heat oil

Pour about 1 quart vegetable oil into a heavy-bottomed pot or deep fryer. Clip a thermometer to the side and heat oil to 325°F (163°C) for the first blanch-fry. If you don't have a thermometer, heat until a small cube of bread browns slowly.

First fry (blanch)

Working in batches (do not overcrowd), lower potato sticks into the 325°F oil and cook 4–5 minutes until soft and pale, not browned. Use a slotted spoon to transfer to a tray lined with paper towels to drain. Let rest 10 minutes.

Raise oil temperature

Increase oil heat to 375–380°F (190–193°C) for the final crisping fry.

Second fry (crisp)

Fry the blanched potatoes in batches again at 375–380°F for 2–3 minutes, until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels. Immediately season with additional kosher salt to taste (about 1 tsp more overall). If using grated Parmesan or fresh herbs, sprinkle now so they stick to hot fries.

Serve

Transfer fries to a warm serving platter or individual bowls. Serve hot with the herbed garlic aioli and any other sauces on the side.

Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, chopped parsley, chopped chives, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Whisk until smooth and taste; adjust lemon, salt, or garlic to preference. Chill at least 15 minutes to meld flavors. Keep refrigerated until ready to serve.

If using grated Parmesan: Sprinkle 1–2 tablespoons over the hot fries immediately after the second fry so it melts slightly. For fresh herbs: toss or sprinkle 1 tablespoon of minced thyme or rosemary leaves over the fries right after frying. For a tangier fry: add 1 tablespoon vinegar to the soaking water at the beginning.