Country Fries Recipe

Prep potatoes

Wash and scrub 3 medium russet potatoes. Leave skin on for country-style fries. Cut each potato into 1/2-inch thick sticks (about 3/8–1/2 inch wide). Aim for uniform size so fries cook evenly. Place cut potatoes in a large bowl of cold water as you work to remove excess starch.

Soak

Soak the cut potatoes in cold water for at least 30 minutes, up to 2 hours. This removes surface starch and helps produce crisp fries. If short on time, soak 15 minutes.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and prevent crisping.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed pot or deep skillet so oil depth is about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 325°F (163°C) for the first fry. If you don't have a thermometer, test with a small potato piece: it should sizzle steadily but not brown quickly.

First fry (blanch)

Working in batches to avoid overcrowding, fry the dried potato sticks for 4–5 minutes per batch until they are soft and pale (not browned). Use a slotted spoon to transfer blanched fries to a wire rack or paper towel-lined tray to drain and cool for 5–10 minutes.

Increase heat

Raise oil temperature to 375°F (190°C). If using a thermometer, wait until it stabilizes. If not, look for lively bubbling around a test fry and quicker browning.

Second fry (crisp)

Fry the blanched fries in batches again for 2–4 minutes until golden brown and crisp. Transfer the fries to a paper towel-lined tray or wire rack immediately to drain excess oil. While hot, sprinkle with 1 tsp salt and 1 tsp black pepper (distributed across batches) so seasoning adheres.

While the fries are frying (or just after the second fry), combine 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, and 1/4 tsp cayenne pepper (optional) in a small bowl. Stir to blend evenly.

Toss the hot drained fries in a large bowl with the seasoning mix so the spices coat the fries evenly. Taste and adjust — add a pinch more salt, pepper, or cayenne if desired.

Melt 2 tablespoons unsalted butter and drizzle over the seasoned fries, or add small knobs of butter on top so it melts into the fries for a rich finish.

Sprinkle 2 tablespoons chopped fresh parsley over the fries and, if desired, a small pinch (about 1/2 tsp) finishing salt. Serve immediately while hot and crisp.