Large Side French Fries Recipe

Prep potatoes

Wash and peel the potatoes (peel optional). Cut potatoes into 1/4" to 3/8" thick sticks for classic fries. As you cut, place them in a large bowl of cold water to prevent browning.

Rinse and soak

Once all potatoes are cut, drain and rinse them under cold running water until the water runs clear to remove surface starch. Then submerge the cut fries in fresh cold water and refrigerate for at least 30 minutes, up to 2 hours (this removes excess starch for crispier fries).

Dry and toss with cornstarch

Drain the soaked fries and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss the dried fries with 1 tablespoon cornstarch until evenly coated; this helps develop extra crispness.

First fry (blanch)

Heat the frying oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches so you don't crowd the pan, fry the fries for 4–5 minutes until they are softened and just beginning to take color but still pale. Use a slotted spoon to transfer them to a wire rack or paper towel–lined tray. Let rest 10 minutes.

Second fry (finish)

Increase the oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper while fries are hot so the salt adheres.

Serve

Transfer the fries to a large serving bowl or platter. Sprinkle optional chopped parsley over the top for color. Serve hot with ketchup and garlic aioli on the side.

Make the aioli: In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust salt or lemon for brightness. Chill in the refrigerator for at least 10 minutes to let the flavors meld before serving.

Portion the ketchup into a small ramekin or bowl for serving. No preparation required unless you prefer to season or mix with a bit of hot sauce.

Final assembly: Place fries on the plate with ramekins of ketchup and garlic aioli. Garnish fries with chopped parsley if using. Serve immediately while fries are hot and crisp.