Cut each potato in half lengthwise, place cut side down, then slice lengthwise into 1/3-inch to 1/2-inch thick planks. Stack planks and cut lengthwise again to create uniform sticks about 1/3–1/2 inch wide. Aim for consistent size so they cook evenly.

Soak

Place cut fries into a large bowl and cover with cold water (about 1.5 L). Add ice if desired to keep water very cold. Soak at least 30 minutes, up to 2 hours, to remove surface starch and help achieve crispness. Drain and rinse well after soaking.

Dry

Spread fries on clean kitchen towels or paper towels and dry thoroughly. Any surface moisture will cause oil splatter and reduce crispiness.

Seasoning & Frying

Optional cornstarch toss

If using cornstarch for extra crispness, place dried fries in a large bowl, sprinkle 1 tablespoon cornstarch over them and toss lightly to coat evenly. This helps create a crisp exterior; use sparingly to avoid powdery taste.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge fries). 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 bread sizzles gently but doesn’t brown quickly.

First fry (blanch)

Working in batches (do not overcrowd), fry the dried fries at 325°F (163°C) for 4–5 minutes, until they are softened and pale in color but not browned. Remove each batch with a slotted spoon and drain on a wire rack or paper towels. Let cool for 5–10 minutes; you can refrigerate briefly to help the next step.

Increase heat

Raise oil temperature to 375°F (190°C) for the final fry. This higher temperature crisps the exterior.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a rack or paper towels immediately.

Season

While still hot, sprinkle fries evenly with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Toss gently or shake on the rack so seasoning adheres.

Serve

Serve fries immediately while hot and crisp. Provide garlic aioli on the side if ordered.

Garlic Aioli (optional)

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth. If the aioli is very thick, whisk in up to 1 teaspoon olive oil to loosen to desired consistency.

Rest & serve

Taste and adjust seasoning. Let the aioli sit at room temperature for 10 minutes to allow garlic to mellow, or chill for up to 1 hour. Serve alongside hot fries as a dipping sauce.