The Og Recipe

Prep the potatoes

Wash and scrub the russet potatoes well to remove dirt. Leave the skin on for texture and flavor (or peel if you prefer). Using a sharp chef's knife or mandoline, cut each potato into 1/3 inch (about 8 mm) sticks to make classic fries. Aim for uniform thickness so they cook evenly. Place cut fries in a large bowl of cold water as you work.

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. Refill the bowl with cold water, add the ice, and soak the fries for at least 30 minutes and up to 2 hours. This removes excess starch and helps achieve crispness.

Optional light dusting

If you want extra crispness, drain the soaked fries and pat them almost completely dry. Toss the fries with the 2 teaspoons of all-purpose flour until lightly coated. This creates a subtle extra-crisp exterior after frying. If you prefer no flour, skip this step.

Heat oil for first fry (blanch)

Pour oil into a heavy-bottomed pot or deep fryer to a depth of at least 3 inches (about 1.5 liters), leaving room for fries. Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium-low and test with a small piece of potato; the oil should produce gentle bubbling, not vigorous frying.

First fry (blanch)

Drain the soaked fries and pat them completely dry with paper towels — very dry potatoes prevent dangerous oil splatter. Working in batches, add fries to the oil without crowding and blanch them for 4–5 minutes until they are pale and just tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them cool for at least 10 minutes. You can refrigerate for up to 30 minutes to firm them up between fries.

Heat oil for second fry (crisp)

Increase the oil temperature to 375°F (190°C). This higher temperature will crisp the exterior quickly without overcooking the interior.

Second fry (finish)

Working in batches again, fry the blanched fries for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon or spider and transfer to a wire rack or paper towels to drain briefly.

Season and serve

While fries are hot, sprinkle them evenly with 1 teaspoon kosher salt and the freshly ground black pepper. If using, add the garlic powder and grated parmesan now and toss gently to coat. Serve immediately for best texture.