Fries Recipe

Peel and cut

Peel the russet potatoes (or leave skins on if preferred). Cut potatoes into even sticks about 1/4–1/2 inch (6–12 mm) thick so they cook evenly. Aim for uniform size.

Soak

Place the cut fries in a large bowl and cover with cold water. Add the listed cold water quantity so fries are submerged. Soak for at least 30 minutes, up to 2 hours, to remove surface starch. This yields crisper fries.

Bring water to boil

Drain the soaked potatoes and rinse under cold water. In a large saucepan, bring the blanching water to a gentle boil and add 1 tablespoon of salt.

Blanch the fries (par‑cook)

Add fries in a single layer (work in batches if necessary) and simmer for 3–4 minutes until the exterior is tender but the interior is still firm. Do not boil vigorously; you want a gentle simmer to par-cook without breaking them apart.

Cool and dry

Immediately drain the blanched fries and spread them on a baking sheet in a single layer. Pat dry thoroughly with clean kitchen towels or paper towels. Let them air-dry for 10–15 minutes; removing moisture prevents oil splatter and promotes crispness.

Heat oil for first fry

Pour the neutral oil into a heavy-bottomed pot or deep fryer. Heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato bubbled gently on contact.

First fry (blanch in oil)

Working in small batches so oil temperature remains stable, fry the dried, blanched fries for 3–4 minutes until they are pale and just starting to blush with color but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries rest for 10–15 minutes; you can refrigerate briefly to speed this step.

Heat oil for second fry

Increase the oil temperature to 375–400°F (190–200°C) for the final fry. Allow oil to come back up to temperature between batches.

Second fry (finish and crisp)

Return fries to the hot oil in small batches and fry for 2–4 minutes until golden brown and crispy. Remove fries, drain on a wire rack or paper towels, and immediately season with the measured sea salt, black pepper and any optional spices while still hot so the seasoning adheres.

If using finishing ingredients, toss the hot fries with chopped parsley and grated Parmesan immediately after salting. Taste and adjust salt or spices to preference.

Serve immediately while hot and crisp. Provide ketchup, aioli, or other dipping sauces if desired.