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Ingredients
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Fries
Ketchup (simple pan-style)
Method
Fries
- 1
Prepare potatoes
Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Cut each potato into 1/4 to 1/3-inch thick sticks for classic fries. Aim for uniform size so they cook evenly.
- 2
Rinse and soak
Place cut fries in a large bowl and cover with cold water. Swirl to remove surface starch, then drain and repeat until water runs mostly clear (2–3 rinses). Fill the bowl with fresh cold water, add the ice if using, and soak the fries for at least 30 minutes and up to 2 hours to firm and remove excess starch.
- 3
Dry thoroughly
Drain the soaked potatoes in a colander and spread them out on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil sputtering and soggy fries.
- 4
First fry (blanch)
Pour the neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to submerge fries) and heat to 325°F (160°C). If you don't have a thermometer, heat over medium until shimmering but not smoking. Working in batches, add a portion of dried fries without crowding and fry for 4–6 minutes until soft and pale (not browned). Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let rest for 10 minutes.
- 5
Second fry (crisp)
Increase the oil temperature to 375–380°F (190–195°C). Return the blanched fries in batches and fry until golden brown and crisp, about 2–4 minutes per batch. Remove to a wire rack or paper towels to drain briefly.
- 6
Season and serve
Immediately sprinkle the hot fries with kosher salt (adjust to taste) and toss gently to coat. Serve hot with the prepared ketchup.
Ketchup (simple pan-style)
- 7
Combine the ketchup or tomato purée, apple cider vinegar, brown sugar, Worcestershire sauce, onion powder, garlic powder, black pepper, and salt in a small saucepan. Stir to combine.
- 8
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Simmer for 5–8 minutes to develop flavor and slightly thicken. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang, or a pinch of salt). Remove from heat and let cool slightly before serving alongside the fries.
