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Ingredients
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Fries
Seasoning & Frying
Method
Fries
Prep potatoes
Wash and (optionally) peel the russet potatoes. Cut into 1/4 to 3/8-inch sticks for classic fries. Aim for uniform size so they cook evenly. You should end up with about 1 pound of cut potato pieces.
Rinse and soak
Place the cut potatoes in a large bowl and rinse under cold running water to remove surface starch. Then cover with the 4 cups of cold water and soak at least 30 minutes, up to 2 hours. This removes more starch and helps them crisp.
Dry
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and prevent crisping. Let them air-dry a few minutes while you heat the oil.
Seasoning & Frying
Heat oil
In a heavy-bottomed pot or deep fryer, add about 2 cups oil (enough for 2-3 inches depth). Heat oil to 325°F (163°C) for the first blanch/fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and bubbles steadily without browning quickly.
First fry (blanch)
Working in a single layer and not overcrowding, add fries to the oil and cook for 3–5 minutes until they are cooked through but still pale and soft (no browning). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries.
Raise temperature
Increase oil temperature to 375–400°F (190–204°C). Let the oil come up to temperature fully before the second fry.
Second fry (crisp)
Return the blanched fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Shake the basket or stir gently to brown evenly. Remove and drain on a wire rack or paper towels.
Season and serve
While still hot, sprinkle the fries evenly with 1 teaspoon fine salt and, if using, the optional black pepper and/or paprika/seasoning salt. Toss gently to coat and serve immediately.