Hand-cut Fries Recipe

Wash and scrub the russet potatoes thoroughly to remove dirt. Leave the skin on for texture and flavor or peel if preferred.

Using a sharp chef’s knife or a mandoline set to a thick setting, cut each potato into 1/3–1/2-inch thick planks, then stack and cut into 1/3–1/2-inch sticks so fries are roughly uniform in size. Aim for 1/3–1/2 inch width for a classic hand-cut fry.

Place cut fries in a large bowl and cover with cold water. Fill with additional cold water and add ice to keep very cold. Let soak at least 30 minutes, up to 2 hours, to remove surface starch. This helps fries crisp up.

Drain the soaking water and rinse fries under cold water until water runs clear. Pat fries dry thoroughly with clean kitchen towels or paper towels; moisture will cause oil sputter.

In a large pot, bring 6 cups of water and 1 tablespoon kosher salt to a boil. Add the potato sticks and return to a simmer. Parboil 3–5 minutes until the outside starts to soften but the centers are still firm — you should be able to pierce with a knife but not have them fall apart. This step cooks the interior and reduces final frying time.

Immediately transfer parboiled fries to an ice bath (the bowl with cold water and ice) to stop cooking. Let cool 2–3 minutes, then drain and dry completely on towels. For best results, spread on a baking sheet and refrigerate uncovered for 30–60 minutes to dry further.

Pour oil into a heavy-bottomed Dutch oven or deep fryer to a depth of 2–3 inches (about 1.5 liters here). Attach a thermometer and heat oil to 325°F (163°C).

Working in small batches (do not overcrowd), fry the dried potato sticks at 325°F for 3–4 minutes until they are pale and slightly limp but not browned. This is the first, blanching fry to cook through. Remove with a spider or slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). When oil reaches temperature, fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Stir gently during frying to promote even browning.

Remove fries to a wire rack or paper towels to drain briefly. Immediately season with kosher salt to taste while fries are hot so salt adheres.

If using, sprinkle freshly ground black pepper, chopped parsley and/or grated Parmesan over the hot fries and toss gently to combine.

Serve hot. Leftover fries lose crispness; to re-crisp, bake in a single layer at 425°F (220°C) for 5–7 minutes or refry briefly at 375°F.