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Ingredients
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Potatoes & preparation
Par-cook seasoning
Frying
Finishing & seasoning
Method
Potatoes & preparation
Peel and cut
Peel the russet potatoes (optional to leave skins on for extra texture). Cut each potato into 1/3 to 1/2-inch thick sticks so fries are uniform. Aim for about 10–12 mm thickness.
Rinse and soak
Place cut fries in a large bowl and rinse under cold running water, tossing, until water runs nearly clear (removes surface starch). Drain, then cover with 2 liters of cold water and 1 tablespoon ice; add 1 tablespoon white vinegar and 2 teaspoons kosher salt. Soak for at least 30 minutes, up to 2 hours. This both seasons and helps achieve a fluffy interior.
Par-cook
Drain and dry
After soaking, drain the fries in a colander and rinse briefly. Spread fries in a single layer on clean kitchen towels or paper towels and pat very dry—moisture will cause oil splatter and reduce crisping. Let air-dry for 10–15 minutes if needed.
First fry (blanch)
Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches (do not overcrowd), add fries and cook for 4–6 minutes until they are pale, soft and just starting to dry but not browned. Use a slotted spoon to transfer fries to a paper-lined tray to drain. Let them rest for at least 10 minutes; can be chilled in refrigerator for up to 1 hour to help surface dry.
Final fry & finishing
Heat for crisping
Increase oil temperature to 375–400°F (190–200°C). If using a thermometer, ensure steady temperature before adding fries. Fry the par-cooked fries in batches, without overcrowding, for 2–4 minutes or until deep golden brown and crisp. Turn as needed to color evenly.
Drain and season
Remove fries with a spider or slotted spoon and transfer immediately to a tray lined with paper towels or a wire rack set over a sheet pan. While still hot, sprinkle evenly with 1 teaspoon fine sea salt, 1 teaspoon freshly cracked black pepper and the optional 1 teaspoon seasoning or smoked paprika if using. Toss gently to coat.
Serve
Serve immediately for best texture. Leftover fries will lose crispness; re-crisp in a 425°F (220°C) oven on a wire rack for 5–8 minutes if needed.