Fries Recipe

Wash and cut

Wash the russet potatoes thoroughly to remove dirt. Peel if you prefer (skins on gives more texture). Cut potatoes into even sticks about 8–10 mm (1/3–3/8 inch) thick for classic fries. Try to keep sizes consistent for even cooking.

Rinse and soak

Place the cut potato sticks in a large bowl and cover with cold water. Rinse by agitating, then drain and refill with fresh cold water. Soak for at least 30 minutes, up to 2 hours (or overnight in refrigerator) to remove excess starch. For an extra-crisp result, add ice to create an ice bath for the last 10 minutes of soaking.

Parboil with baking soda (optional)

Fill a large pot with water and bring to a rolling boil. Add 1 tsp fine salt and 1 tsp baking soda (baking soda raises surface pH and helps browning). Drain the soaked potatoes and add them to the boiling water in batches so the water returns to a boil quickly. Parboil for 3–4 minutes until the edges are just tender but not falling apart. You should be able to pierce the center with a skewer with slight resistance.

Shock and dry

Immediately transfer parboiled fries into an ice bath (or very cold water) to stop cooking. Drain thoroughly and spread on clean kitchen towels or paper towels. Pat dry completely—moisture will cause oil to splatter and prevents crispness. If using cornstarch, toss the dry potato sticks lightly with 1 tablespoon cornstarch to coat evenly; shake off excess.

Heat oil

Pour oil into a heavy, deep pot or deep fryer to a depth of at least 6 cm (2–3 inches), leaving room at top to prevent overflow. Heat oil to 150°C (300°F) for the first fry. Use a thermometer for accuracy.

First fry (blanch)

Working in small batches (do not overcrowd), fry the potatoes at 150°C (300°F) for 4–6 minutes until they are softened and pale, but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let cool for 10–20 minutes; you can refrigerate at this stage for up to a day if preparing ahead.

Heat for finishing

Increase the oil temperature to 190–195°C (375–385°F) for the second fry.

Second fry (crisp)

Fry the blanched potatoes in batches at 190–195°C (375–385°F) for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. While hot, immediately season with coarse finishing salt and freshly ground black pepper so it adheres.

If desired, toss hot fries with chopped fresh parsley and grated Parmesan for a flavored finish. Serve immediately while hot and crisp. Provide condiments such as ketchup, mayonnaise, or aioli on the side.