Fries Recipe

Wash and cut

Wash potatoes thoroughly under cold running water to remove dirt. Peel if you prefer (skins left on are fine). Cut potatoes into even sticks about 1/4 to 3/8 inch (6–9 mm) thick for classic fries.

Rinse and soak

Place cut potato sticks into a large bowl and cover with cold water. Swirl and drain; repeat until water runs clear. Fill bowl with fresh cold water and refrigerate or let sit for at least 30 minutes, up to 2 hours. For crispier fries, add a few ice cubes to maintain low temperature.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface prevents crisping and causes oil to splatter.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge fries). Heat oil over medium heat until it reaches 300°F (150°C). If you don’t have a thermometer, the oil should shimmer but not smoke.

Blanch fries

Working in small batches (do not overcrowd), add dried potato sticks to the oil and fry until softened but not colored, about 4–6 minutes per batch. They should be limp and pale. Use a slotted spoon to transfer blanched fries to a wire rack or paper towel-lined tray to drain and cool.

Cool

Let the blanched fries cool for at least 10 minutes. You can refrigerate for 15–30 minutes to firm them up if time allows. Cooling helps them crisp on the second fry.

Heat oil hotter

Raise oil temperature to 375°F (190°C). Be cautious when increasing the heat and monitor with a thermometer.

Fry until golden

Fry the blanched, cooled fries in small batches until golden brown and crisp, about 2–4 minutes per batch. Stir gently to promote even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season immediately

While fries are hot, sprinkle with fine sea salt, freshly ground black pepper, and garlic powder if using. Toss gently to coat evenly. Add chopped parsley if desired for a fresh finish.

Serve fries hot alongside your favorite condiments. Let oil cool completely before disposing or storing. Store leftover fries in a single layer on a tray in the refrigerator and re-crisp in a 425°F (220°C) oven for 5–10 minutes.