Fries Recipe

Wash and cut

Wash russet potatoes thoroughly to remove dirt. Peel if desired. Cut into 1/4- to 3/8-inch sticks for classic fries. Try to keep pieces uniform in size for even cooking.

Place cut fries in a large bowl of cold water and add ice cubes to chill. This draws out surface starch and helps achieve a crisp exterior.

Soak the potato sticks in the cold iced water for at least 30 minutes, or up to 2 hours. For best results, soak 1–2 hours to remove more starch.

After soaking, drain the potatoes in a colander and rinse briefly under cold running water. Spread them in a single layer on clean kitchen towels or paper towels and pat very dry. Excess moisture will cause oil to splatter and prevents crisping.

Heat oil

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato bubbles steadily but does not brown quickly.

Working in batches so you don't overcrowd the fryer, add potato sticks and fry for 4–6 minutes until they are cooked through but still pale and soft (no browning). Use a slotted spoon to transfer fries to a tray lined with paper towels to drain.

Let the blanched fries rest for at least 10 minutes. You can refrigerate them at this stage for up to a day if preparing ahead; bring back to room temperature before finishing.

Reheat oil

Raise the oil temperature to 375°F (190°C). Again, if you don't have a thermometer, the oil should shimmer and a small piece of potato should brown within about 30–60 seconds.

Fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Do not overcrowd the fryer—this will lower oil temperature and make fries soggy.

Remove fries with a slotted spoon and drain on fresh paper towels or a cooling rack set over a sheet tray.

While still hot, sprinkle the fries evenly with fine sea salt, black pepper, and optional garlic powder. Toss gently to coat so seasoning adheres to the hot oil on the fries.

If using, sprinkle with chopped parsley and grated Parmesan for a finished touch. Serve immediately while hot and crispy.