Fries Recipe

Prep and cut

Wash and scrub the russet potatoes thoroughly. Do not peel if you prefer skin-on fries (peel if you prefer). Trim any blemishes. Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick: halve lengthwise, then slice each half into planks and then into sticks. Aim for consistent size so fries cook uniformly.

Rinse

Place the cut potato sticks in a large bowl and cover with cold water (use part of the 1500 ml). Agitate the potatoes with your hands for 30 seconds to loosen surface starch. Drain and repeat rinse 2–3 times until water runs much clearer.

Soak

After rinsing, cover the fries with cold water and add ice so the total chilling liquid is very cold (use the 300 g ice). Soak for at least 30 minutes and up to 2 hours. This removes more starch and helps achieve crispness. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels before par-cooking.

Blanch

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the dried potato sticks and cook for 3–4 minutes — they should be just tender on the exterior but still firm in the center. Do not overcook. Drain in a colander and spread on a tray to cool for a few minutes; you can also refrigerate for 20 minutes to help dry the surface. Pat again if any moisture appears.

Heat oil (first fry for texture, second fry for color)

Pour the 1200 ml of oil into a heavy-bottomed pot or deep fryer, filling it so there is at least 3–4 inches (7–10 cm) of oil but not more than two-thirds full. Attach a thermometer. Heat oil to 325°F (160°C) for the first fry. Working in small batches (do not overcrowd), fry the blanched, dried fries for 3–4 minutes until they are pale and soft but not browned. Remove with a slotted spoon or spider to a wire rack or paper towel-lined tray to drain. Let fries rest for 10–15 minutes; this step can be done up to a few hours in advance and refrigerated briefly.

Second fry

Increase oil temperature to 375°F (190°C). Fry the rested fries in batches until golden brown and crisp, 2–4 minutes per batch depending on thickness. Remove to a wire rack or paper towels to drain. Immediately sprinkle each batch with fine sea salt to taste (use the 2 tsp as a guideline) and a light dusting of freshly ground black pepper. If using garlic powder, add it now for even coating. Toss gently so seasoning distributes evenly. If using chopped parsley, sprinkle after frying for a fresh finish.

Alternative shallow-fry/oven option

If you prefer not to deep-fry: toss dried potato sticks with 2–3 tablespoons oil and a pinch of salt. Arrange on a single layer on a rimmed baking sheet and bake in a 230°C (450°F) preheated oven for 25–35 minutes, flipping halfway, until golden and crisp. Season immediately when hot.

Serve fries hot. Arrange ketchup and mayonnaise in small bowls; mix 2 tsp sriracha into the mayonnaise for a spicy dip if desired. Serve fries immediately so they retain crispness.