Fries Recipe

Select and wash

Choose firm russet potatoes (about 1 kg total). Scrub them thoroughly under running water to remove dirt. Leave the skins on for texture and flavor, or peel if you prefer.

Cut

Trim the ends, then cut each potato into even sticks about 10 mm (3/8 inch) thick for standard fries. Aim for uniform size so they cook evenly. Pat the cut fries very dry with a clean towel or paper towels to remove surface moisture.

Place the cut potato sticks in a large bowl and cover with cold water (about 1.5 liters). Add ice if you want extra crispness and chill for at least 30 minutes, up to 2 hours. This removes excess starch and helps fries crisp. Drain and rinse the fries under cold running water until the water runs clear. Pat completely dry.

If you prefer a softer interior, bring a pot of water to a gentle boil and add 1 tablespoon salt. Add the fries and blanch for 3 minutes — they should still be slightly firm. Immediately drain and plunge into the cold water/ice bath to stop cooking. Drain and dry thoroughly.

First fry (blanch)

Use a heavy, deep pot or a deep fryer. Pour in about 1 liter of neutral oil (enough to give at least 5 cm/2 inch oil depth) and heat to 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and slowly browns.

First fry continued

Working in batches (do not overcrowd), add fries to the oil and fry for 4–6 minutes until they are cooked through but not browned — they should be pale and slightly limp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest for at least 10 minutes; you can refrigerate them at this stage for up to an hour if preparing ahead.

Increase oil temperature to 190–195°C (375–385°F) for the second fry. Again in batches, fry the fries for 2–4 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels.

While hot, immediately sprinkle the fries with the 2 teaspoons fine sea or kosher salt and 1 teaspoon freshly ground black pepper. Toss gently to distribute seasoning evenly so salt adheres to the hot surface.

If using optional finishes: sprinkle 1/2 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, or 2 tablespoons grated Parmesan over the fries and toss to coat. Serve immediately for best texture.

Serve fries hot with your preferred condiments (ketchup, mayo, aioli, etc.).