Hash Browns Or French Fries Recipe

Prep and Rinse

Peel the russet potatoes if desired (leave skin on for more texture). For hash browns: coarsely grate the potatoes on the large holes of a box grater. For fries: cut potatoes into 1/3–1/2 inch sticks for classic fries. Immediately place the cut or grated potatoes in cold water to prevent browning.

Soak

Add the potatoes to a bowl with cold water and 1 tsp kosher salt. For fries: soak for at least 30 minutes (or up to 2 hours) to remove surface starch. For grated potatoes (hash browns): soak 5–10 minutes, then proceed to drying.

Dry

Drain the potatoes and rinse under cold water until water runs clear. For hash browns: squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. For fries: pat thoroughly dry with kitchen towels. Removing moisture is essential for crispness.

Cook Onions (optional)

In a large nonstick or cast-iron skillet, heat 1 tbs vegetable oil and 1 tbs butter over medium heat until shimmering. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Transfer onions to a bowl and set aside.

Form & Fry

Add the remaining 1 tbs butter to the skillet and raise heat to medium-high. Add the drained, squeezed grated potato in an even layer (you can press into the pan to form a compact cake). Season with 1/2 tsp freshly ground black pepper and a pinch of salt. Cook undisturbed for 4–6 minutes until the bottom is deeply golden and crisp.

Flip & Finish

Flip the hash brown either by dividing into sections with a spatula and flipping each, or invert onto a plate then slide back into pan. Add the sautéed onion back on top if using. Cook another 4–6 minutes until the second side is golden and cooked through. If potatoes are thick, reduce heat to medium and cover for 1–2 minutes to finish cooking.

Serve

Transfer hash browns to a platter and sprinkle with chopped chives or parsley and a final pinch of salt. Serve hot with ketchup or your preferred toppings.

Optional Par-Cook (Blanch) Step

For the crispiest fries, heat oil to 325°F (163°C). Fry the dried potato sticks in batches for 4–6 minutes until tender but not browned. Remove and drain on a rack or paper towels. Let cool for 10–15 minutes (or chill).

Final Fry

Increase oil temperature to 375°F (190°C). If using cornstarch: toss the dried fries lightly with 2 tsp cornstarch and 1/2 tsp paprika for color before frying. Fry fries in batches until golden brown and crisp, about 2–4 minutes per batch. Do not overcrowd the fryer.

Drain & Season

Remove fries with a slotted spoon to a rack or paper towels. Immediately season with kosher salt (use portion to taste; we list 1 tsp for the whole batch). Serve hot with ketchup or dipping sauce.

Decide which style you prepared and plate accordingly. Offer extra salt, ketchup, and any other condiments. Leftover fries can be reheated at 400°F (200°C) in the oven for 8–10 minutes to regain crispness; leftover hash browns reheat well in a skillet with a little oil over medium heat.