Fries Recipe

Wash and peel the russet potatoes (peel optional). Cut each potato into sticks about 1/4 to 3/8 inch (6–9 mm) thick for classic fries. Try to keep pieces uniform for even cooking.

Place the cut fries in a large bowl and cover with cold water. Add the optional ice to keep water very cold. Soak at least 30 minutes, preferably 1 hour, to remove excess surface starch. For best texture you can soak up to 4 hours in the refrigerator.

After soaking, drain the potatoes and rinse once with cold water. Spread them out on clean kitchen towels or paper towels and pat thoroughly dry. Removing surface moisture prevents dangerous oil splatter and promotes crisping.

Heat oil

Pour enough oil into a heavy-bottomed pot or deep fryer so fries can float without crowding (about 3–4 inches / 7–10 cm deep). Heat oil to 325°F (160°C) for the first (blanch) fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently.

First fry (blanch)

Working in batches (do not overcrowd), fry the dried potato sticks at 325°F (160°C) for 3–4 minutes until they are cooked through but not browned. They should be soft and pale. Use a slotted spoon or spider to transfer fries to a tray lined with paper towels to drain and cool for 10 minutes.

Increase heat

Raise the oil temperature to 375°F (190°C) for the second fry. This higher heat will crisp and color the exterior quickly.

Second fry (finish crisping)

Fry the blanched fries in batches at 375°F (190°C) for 2–4 minutes until golden brown and crisp. Stir gently or turn with a spider so they color evenly. Remove to a tray lined with paper towels and immediately season with kosher salt while hot so the salt adheres.

If you prefer to bake instead of deep-frying: toss dried fries with 2–3 tablespoons oil, spread in a single layer on a sheet pan, bake at 425°F (220°C) for 25–35 minutes, flipping once, until golden and crisp. Season after baking.

Season with freshly ground black pepper to taste. Taste and add more kosher salt if needed.

Garlic-parmesan: While fries are hot, sprinkle garlic powder and grated Parmesan; toss to coat. Finish with chopped parsley for color.

Smoked paprika: Sprinkle smoked paprika and a pinch of extra salt immediately after frying for a smoky, slightly spicy finish.

Herbed: Toss hot fries with chopped fresh parsley and a light dusting of salt for a bright finish.