Fries Recipe
Crispy golden potatoes served as a delightful accompaniment.
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Ingredients
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Fries
Method
Fries
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4- to 3/8-inch sticks for classic fries. Aim for uniform thickness so they cook evenly. As you cut, place the cut fries in a large bowl of cold water.
Soak to remove starch
Cover the cut potatoes with cold water and add 1 teaspoon of the kosher salt. Soak for 30 minutes to 1 hour (or up to overnight refrigerated) to draw out excess starch. This step helps achieve crispiness.
Rinse and dry
Drain the soaking water and rinse the fries under cold running water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat them thoroughly dry. Any surface moisture will cause oil splatter and reduce crispiness.
First fry (blanch)
Pour the vegetable oil into a heavy-bottomed pot or deep fryer so there is about 2–3 inches of oil. Heat oil to 300°F (150°C). Working in batches, fry the dried potatoes for 4–5 minutes per batch until they are soft and pale (not browned). Use a slotted spoon to transfer them to a paper-towel-lined tray to drain and cool for 5–10 minutes.
Toss with cornstarch and seasoning
While the blanched fries cool slightly, place each batch in a large bowl, sprinkle about 1/4 teaspoon kosher salt (adjust across batches), the cornstarch, and a light pinch of black pepper and paprika if using. Toss gently to coat evenly. The cornstarch creates an extra-crispy crust on the second fry.
Second fry (crisp)
Increase the oil temperature to 375°F (190°C). Working in batches again, fry the coated fries for 2–3 minutes until golden brown and crisp. Avoid overcrowding the fryer to maintain temperature. Remove fries with a slotted spoon and place on a rack or paper towels to drain.
Season and serve
Immediately after frying, sprinkle the fries with the remaining kosher salt (or finishing flaky salt) while they are still hot so the salt adheres. Taste and add additional black pepper or paprika if desired. Serve hot as a side.