Fries Recipe
Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.
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Ingredients
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Potatoes & Prep
Seasoning & Finish
Frying Medium
Method
Potatoes & Prep
- 1
Peel and cut
Peel the russet potatoes. Cut each potato into uniform sticks about 1/4 to 3/8 inch (6–10 mm) thick. Aim for consistent size so they cook evenly.
- 2
Rinse and soak
Place the cut potato sticks in a large bowl and cover with 4 cups cold water. Swirl to remove surface starch, then drain. Refill with fresh cold water and add 1 cup ice. Soak for at least 30 minutes and up to 2 hours. This removes excess starch and helps achieve crispness.
- 3
Dry thoroughly
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry; excess moisture will cause oil to splatter and will prevent crisping. Let them air-dry for 10–15 minutes after patting if needed.
Frying
- 4
Heat oil
Pour about 1 liter of neutral oil into a deep, heavy pot or deep fryer, leaving at least 3 inches (7–8 cm) headspace. Heat the oil to 325°F (163°C) for the first fry. Use a thermometer to monitor temperature.
- 5
First fry (blanch)
Working in small batches (do not overcrowd), add potato sticks to the oil and fry for 3–4 minutes until tender but not browned. Remove with a slotted spoon or spider and place on a wire rack set over a baking sheet. Let cool for 10 minutes. Repeat with remaining potatoes.
- 6
Increase heat
Raise the oil temperature to 375°F (190°C) for the second fry. Make sure oil returns to temperature between batches.
- 7
Second fry (crisp)
Fry the cooled potatoes in small batches for 2–3 minutes, or until golden brown and crisp. Remove and drain on a wire rack or paper towels. Season immediately.
Seasoning & Finish
- 8
Season
While the fries are still hot, sprinkle each batch with 2 teaspoons kosher salt distributed across the total yield (adjust amount to taste), 1 teaspoon ground black pepper, and 1 teaspoon garlic powder if using. Toss lightly to coat evenly. Taste and add additional fine sea salt if needed.
- 9
Optional garnish
If desired, toss fries with 2 tablespoons chopped fresh parsley for a bright finish.
- 10
Serve
Serve immediately while hot and crisp with desired condiments (ketchup, aioli, etc.).