Fries Recipe

Peel (optional) and cut

Wash the potatoes thoroughly. If you prefer skin-on fries, leave skins; otherwise peel. Cut each potato into even sticks about 1/3 to 1/2-inch (7–12 mm) thick. Aim for uniform size so they cook evenly. Place cut fries in a large bowl as you work.

Place the cut fries into a large bowl and cover with cold water (about 1.5 liters). Agitate and let soak for at least 30 minutes, up to 2 hours. This removes surface starch for crisper fries. If soaking longer or in warm weather, add ice cubes to keep water cold.

After soaking, drain the potatoes and rinse them under cold running water until water runs clear. Drain again and spread on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil spatter and soggy fries.

This step produces a fluffy interior and crisper exterior. In a large pot, bring about 1.5 liters of water to a gentle boil and add 1 tablespoon salt. Add the dried fries and simmer for 3–5 minutes until they are just beginning to become tender but not falling apart (test one).

Immediately drain the par-cooked fries and transfer them to an ice bath (cold water with ice cubes) for 1–2 minutes to stop cooking. Drain again and pat completely dry on towels. Spread them on a tray and refrigerate uncovered for 10–20 minutes if you can — this further dries the surface.

Heat oil: In a heavy-bottomed pot or Dutch oven, add about 1.5 cups oil (enough to come 1.5–2 inches up the sides). Heat oil over medium-high heat until it reaches 325°F (160°C) for the first fry. If you don’t have a thermometer, the oil should form bubbles around a piece of potato and not brown quickly.

First fry (blanch): Working in batches of a handful so you don't overcrowd, fry the potatoes at 325°F (160°C) for 3–4 minutes until they are softened and opaque but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let oil return to temperature between batches.

Increase oil temperature to 375°F (190°C). For the final crisping, fry the par-cooked fries in batches for 1.5–3 minutes or until golden brown and crisp. Stir gently to brown evenly. Remove and drain on paper towels or a wire rack.

While still hot, sprinkle with coarse kosher salt, ground black pepper, and any optional seasonings (garlic powder, paprika). Toss gently to coat so salt and seasonings adhere.

Optional: For garlic-parmesan fries, immediately sprinkle grated Parmesan and chopped parsley after salting and toss gently.

Serve fries hot with condiments of choice (ketchup, mayo, aioli, vinegar). Enjoy immediately for best texture.

Leftovers can be reheated in a 425°F (220°C) oven on a baking sheet for 5–8 minutes or in an air fryer for a few minutes to re-crisp.