Basket Of French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling is optional if you prefer skin-on). Cut each potato into 1/3 inch to 1/4 inch thick sticks: halve lengthwise, then slice each half into planks and then into uniform sticks. Aim for consistent size so they cook evenly (about 1/3" thick).

Rinse and soak

Place the cut fries in a large bowl and cover with cold water (about 4 cups). Add 1 teaspoon granulated sugar and 1 tablespoon kosher salt to the water and stir to dissolve. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This removes surface starch and helps achieve crispiness.

Dry thoroughly

Drain the soaking water and spread the fries on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil to spit and reduce crispness. Allow to air-dry 10 minutes after patting if needed.

First fry (blanch)

In a heavy, deep pot or a deep fryer, pour in the vegetable oil and heat to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently. Working in batches (do not overcrowd), fry the potatoes for 4–6 minutes until they are soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10–15 minutes. Keep oil temperature steady between batches.

Increase heat and finish fry

Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels immediately to remove excess oil.

Season and rest

While the fries are hot, sprinkle with fine sea salt (about 1 teaspoon) and 1/4 teaspoon freshly ground black pepper, tossing gently to coat evenly. If using, toss with chopped fresh parsley for a bright finish. Serve immediately for best texture.

Portion the fries into a basket or serving bowl. Place ketchup, garlic aioli, and malt vinegar on the side for dipping. Offer additional salt and pepper at the table.