Natural Sea Salt French Fries Recipe

Wash and peel

Rinse the potatoes under cold running water. Peel them if you prefer classic fries; leaving the skin on is optional for a more rustic texture.

Cut fries

Cut the potatoes into even sticks about 1/3 to 1/2 inch (8–12 mm) thick. Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut fries into a large bowl and cover with cold water (about 1 liter). Swirl them to remove excess starch, then drain and refill with fresh cold water. Add the ice to keep the water very cold and soak for at least 30 minutes, up to 2 hours. This helps remove surface starch for crisper 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 dry thoroughly — any surface moisture will cause oil splatter and reduce crispness.

Heat oil

Pour 1.5 liters of neutral oil into a deep, heavy pot or deep fryer, leaving a 3–4 inch headspace. Attach a thermometer and heat oil to 325°F (163°C) for the first blanching fry.

First fry (blanch)

Working in batches (do not overcrowd), gently lower a portion of dried fries into the oil. Fry for 4–6 minutes until softened and pale blond but not browned. Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels. Let cool for 10–15 minutes.

Increase temperature

Raise the oil temperature to 375°F (190°C) for the second fry to crisp the exterior.

Second fry (crisp)

Return the cooled fries to the hot oil in batches and fry 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a clean wire rack or paper towels. Season immediately with natural sea salt while fries are hot so the salt adheres.

Season and serve

After salting, taste and adjust seasoning. If desired, sprinkle with freshly ground black pepper and chopped parsley. Serve immediately while hot and crisp.