Chips & French Fries Recipe

Prep and soak

Wash and peel the russet potatoes if desired (leaving skin on is fine). Cut into 1/3-1/2 inch (8–12 mm) sticks for classic fries. Place cut fries into a large bowl and cover with cold water. Add 1 tsp kosher salt. Soak for at least 30 minutes and up to 2 hours to remove excess starch (this helps crispness).

Blanch (first fry)

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches—do not overcrowd—until they are softened and pale, about 4–6 minutes per batch. They should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries rest for 10–15 minutes.

Coat with cornstarch

When fries are cool enough to handle, lightly toss each batch in a bowl with 1 tsp cornstarch per 250 g potatoes (adjust proportionally). The cornstarch creates a thin dry coating that enhances crispness when finished. Shake off excess cornstarch.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched, coated fries in batches until deep golden brown and crispy, about 2–4 minutes per batch. Remove and drain on a rack. Immediately season with fine sea salt to taste (about 1 tsp total).

Slice

Using a mandoline or very sharp knife, slice the potatoes as thinly as possible (about 1 mm). For consistent crisping, aim for uniform thickness. Place slices into a bowl of cold water as you work to prevent browning. If using vinegar for extra crispness, add 1 tsp white vinegar to the rinse water.

Rinse and dry

Swirl the slices in cold water for a minute to remove surface starch. Drain and repeat until water runs relatively clear (2–3 rinses). Spread the slices in a single layer on clean kitchen towels or paper towels and thoroughly dry—pat and let air-dry 10 minutes. Removing moisture is essential for crisp chips.

Fry

Heat neutral frying oil in a wide, heavy-bottomed pot to 350°F (175°C). Fry potato slices in small batches, stirring gently to keep them separate. Chips will go from pale to golden in 2–4 minutes. Remove with a slotted spoon onto a wire rack or paper towels to drain.

Season

While still warm, sprinkle chips lightly with 1 tsp salt (or to taste). For flavored chips, toss with smoked paprika, garlic powder, or other seasoning mixes immediately after frying so they adhere to the hot oil on the chip surface.

Mix together smoked paprika, garlic powder, and black pepper (1 tsp each) in a small bowl. For malt vinegar chips, drizzle fried chips lightly with 2 tbs vinegar and sprinkle with salt while warm. For a smoky garlic chip, toss warm chips with 1/2–1 tsp of the paprika-garlic-pepper mix per 250 g chips. Adjust quantities to taste.