Classic Fries Recipe

Wash and cut

Wash the russet potatoes thoroughly under cold running water to remove dirt. Peel if you prefer (peels can be left on for texture). Cut each potato into even 1/3- to 1/2-inch thick sticks: halve lengthwise, then slice lengthwise into planks, then cut into sticks. Aim for uniform size for even cooking.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water, swirling to remove surface starch. Drain and refill with 8 cups cold water and 1 cup ice. Soak at least 30 minutes and up to 2 hours. The soak removes excess starch so fries crisp better.

Dry thoroughly

After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil to spit and reduce crispness. Let sit 10 minutes while you heat the oil.

Heat oil for the first (blanch) fry

Pour about 4 cups of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Attach a candy or deep-fry thermometer. Heat the oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles slowly and steadily.

First fry (cook through)

Working in small batches (do not overcrowd), gently lower a portion of the dried fries into the 300°F oil. Fry for 4–6 minutes until the fries are cooked through and pale/golden but not browned. Remove with a spider or slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Repeat with remaining batches.

Rest between fries

Let the blanched fries cool for at least 10 minutes. You can refrigerate for 10–30 minutes to firm them and allow the interior steam to escape, which helps final crisping.

Heat oil for the second (crisp) fry

Raise the oil temperature to 375°F (190°C). This higher temperature will quickly crisp and brown the exterior.

Second fry (crisp and brown)

Working in batches, fry the blanched fries at 375°F for 2–3 minutes or until golden brown and crisp. Stir gently to ensure even browning. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel-lined tray to drain.

Season immediately

While the fries are hot, sprinkle them evenly with the fine sea salt and freshly ground black pepper. If using, add garlic powder and toss lightly to distribute. Finish with chopped fresh parsley if desired.

Serve

Serve the fries immediately while hot and crisp with your preferred dipping sauces (ketchup, mayo, aioli, etc.).

Safety & storage note

Allow oil to cool completely before straining and storing or disposing. Leftover fries are best eaten same day; to re-crisp, bake at 425°F (220°C) on a sheet pan for 5–8 minutes.