Pound O'fries! Recipe

Prep potatoes

Wash and peel the russet potatoes (you may leave the skin on if preferred). Cut the potatoes into 3/8"–1/2" thick sticks for classic fries. Aim for uniform size so they cook evenly. As you cut, place the cut fries into a large bowl of cold water to prevent browning and remove surface starch.

Soak

Soak the cut potatoes in cold water for at least 30 minutes, up to 2 hours. This helps remove excess starch and yields crisper fries. If short on time, soak 15–20 minutes but rinse thoroughly.

Drain and dry

Drain the potatoes and transfer them to a clean kitchen towel or paper towels. Pat very dry — any surface moisture will cause oil splatter and soggy fries. Let them air-dry 10 minutes while you heat the oil.

Heat oil (first fry)

In a deep, heavy-bottomed pot or Dutch oven, combine the vegetable oil (and optional canola/peanut oil for higher smoke point) and heat over medium heat until it reaches 300°F (150°C). If you don't have a thermometer, test by dropping one small fry—bubbles should form gently but not vigorously.

First fry (blanch)

Working in batches that do not overcrowd the pot, add fries and blanch for 4–5 minutes until the potatoes are softened but not colored. Remove with a slotted spoon to a wire rack or tray lined with paper towels. Let fries cool for 10–15 minutes. This step cooks the interior.

Increase heat (second fry)

Raise the oil temperature to 375°F (190°C). If using a thermometer, wait until it stabilizes. The oil should be hot enough to produce a steady sizzle.

Second fry (crisp)

Again working in batches, fry the blanched potatoes for 2–3 minutes or until golden brown and crisp. Stir gently to prevent sticking and ensure even browning. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain excess oil.

Season while hot

Immediately sprinkle the fries with kosher salt, black pepper, garlic powder, and paprika while they are hot so the seasonings adhere. Toss gently to coat evenly. Sprinkle chopped fresh parsley if using.

Combine mayonnaise, ketchup, Dijon mustard, and hot sauce (if using) in a small bowl. Whisk until smooth. Taste and adjust seasoning or proportions to preference. Serve chilled or at room temperature alongside the fries.