House Fries Recipe

Wash and cut

Wash and scrub the russet potatoes well. Leave skins on for texture. Cut potatoes into 1/2-inch to 3/4-inch thick sticks (a classic fry shape). Try to keep pieces uniform so they cook evenly.

Rinse and dry

Place cut potatoes in a large bowl of cold water and swish to remove surface starch. Drain and repeat until the water runs mostly clear (2–3 rinses). Drain and transfer potatoes to a clean kitchen towel or paper towels; pat thoroughly dry. Removing surface moisture reduces oil splatter and helps crisping.

Bring a large pot of water to a gentle boil and add 1 tablespoon kosher salt. Add the dried potato sticks and simmer for 4–5 minutes — you're not cooking through, just softening the center. They should be tender but still hold shape. Drain in a colander and spread on a tray to cool and dry for 10 minutes. Optionally refrigerate on a single layer for 20–30 minutes to further dry the surface (helps crisping).

Heat the 1 cup vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don't have a fryer, preheat oven to 425°F (220°C) and toss par-cooked potatoes with 1 tablespoon oil and roast (see note).

Working in small batches, fry the potatoes for 3–4 minutes at 325°F until they start to set and develop a pale golden color but are not fully browned. Remove with a slotted spoon and drain on paper towels. Let cool 5–10 minutes. (If roasting: roast on a single layer on a parchment-lined sheet for 10–12 minutes until edges begin to color, then cool.)

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until deep golden-brown and crisp. Frying in small batches prevents the oil temperature from dropping and ensures even crisping.

Remove fries with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Immediately season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika; toss gently so seasoning adheres while fries are hot.

If desired, toss the seasoned fries with 2 tablespoons chopped fresh parsley for brightness. Serve hot with malt vinegar, ketchup, or your preferred sauces (malt vinegar or hot sauce suggested).

Notes: For a shallower pan method, use 1/4 cup neutral oil and fry in a single layer, turning to brown all sides; it will take longer and be less uniform than deep-frying. If you roasted in the earlier step, finish with a quick 2–3 minute high-heat roast at 475°F (246°C) to increase crispness and then season as above.