Fries Recipe

Peel and cut

Peel the russet potatoes (optional — leave skins on if you prefer rustic fries). Cut each potato into even sticks about 1/3–1/2 inch (8–12 mm) thick. Aim for uniform size so they cook evenly.

Place the cut potatoes into a large bowl and cover with cold water. Refrigerate or let them sit in the cold water for at least 30 minutes and up to 3 hours to remove excess starch. If you plan to soak longer than 30 minutes, use cold water with a few handfuls of ice to keep them crisp.

Drain the potatoes and transfer them to a clean kitchen towel or paper towels. Pat thoroughly dry — this step is crucial to avoid oil splatter and to ensure crisp fries.

Place the dried fries in a large bowl. Sprinkle the cornstarch evenly over the fries, then add garlic powder, onion powder, smoked paprika, and black pepper. Toss gently until the fries are lightly dusted and evenly coated. The cornstarch creates a light crust for extra crispness.

Heat oil

Pour the oil into a deep heavy pot or deep-fryer, filling no more than half full. Heat oil to 325°F (160°C). Use a thermometer for accuracy.

Fry the potatoes in batches (do not overcrowd) for 4–5 minutes per batch until they are softened and pale gold but not browned. Use a slotted spoon to transfer the blanched fries to a wire rack or paper towel-lined tray to drain. Let them rest for 10 minutes. This first fry cooks the interior.

Raise oil temperature

Increase the oil temperature to 375°F (190°C). Allow it to come to temperature between batches.

Fry the blanched fries in batches again for 2–3 minutes per batch, or until they are deep golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

While fries are still very hot, sprinkle with the fine sea salt, tossing gently to distribute. Taste and adjust seasoning, adding more salt or a pinch of smoked paprika if desired.

Transfer fries to a serving platter. Sprinkle with chopped fresh parsley if using. Serve immediately with vegan ketchup or your preferred vegan dipping sauce.

Leftovers: store cooled fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven or in an air fryer for best crispness — 6–8 minutes.