Large Fries Recipe

Prepare potatoes

Wash the potatoes thoroughly to remove dirt. Peel if you prefer (skins on gives more texture). Cut each potato into 1/3–1/2-inch thick sticks: halve lengthwise, then slice into planks and then into uniform sticks so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water until water runs clear to remove surface starch. Cover with the 6 cups cold water and chill for at least 30 minutes, or up to 2 hours. This step firms the potatoes and removes excess starch for crispness.

Par-cook (blanch) the fries

Drain and pat the fries very dry with clean kitchen towels or paper towels. In a large pot, bring water and 1 tbs kosher salt to a boil. Add fries and cook for 3–4 minutes until just tender but not falling apart. Immediately transfer to an ice bath to stop cooking, then drain and dry completely again.

Coat with cornstarch

Once dry, transfer fries to a large bowl and sprinkle with 1 tablespoon cornstarch. Toss gently to coat evenly; the cornstarch creates a light crust during frying.

Heat oil

In a heavy-bottomed pot or deep fryer, heat the oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature. There should be about 3–4 inches of oil to safely submerge the fries.

First fry (blanch in oil)

Fry the cornstarch-coated fries in batches (do not overcrowd) for 3–4 minutes until pale and slightly tender but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let rest for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the potatoes in batches again until golden brown and crisp, about 2–3 minutes per batch. Drain on a wire rack or paper towels.

Immediately after draining each batch, sprinkle with a portion of the salt and pepper mix while fries are still hot so seasoning adheres. If using optional garlic powder or paprika, mix those into the salt and pepper first and sprinkle together. Taste and adjust seasoning to preference.