House-cut Fries Recipe

Wash and cut

Scrub 2 lb russet potatoes well under cold running water to remove dirt. Leave the skins on for texture. Trim the ends, then cut each potato lengthwise into 1/3-inch thick planks. Stack the planks and slice into 1/3-inch wide sticks so you have uniform fries.

Soak

Place the cut potatoes in a large bowl and cover with cold water (about 1 l). Stir and let soak at least 30 minutes, up to 2 hours. This removes surface starch and helps achieve crispness.

Ice bath rinse

After soaking, drain the potatoes and transfer to a bowl of cold water with 2 cups ice for 10 minutes to firm the centers. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels. Remove as much moisture as possible — damp fries will spatter and become limp.

Heat oil for blanch

Pour 4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Attach a thermometer and heat the oil to 325°F (163°C).

First fry

Working in small batches (do not overcrowd), gently lower a handful of dried fries into the 325°F oil and cook for 4–5 minutes, until the exterior is set and the fries are pale and slightly limp but not browned. Use a slotted spoon to transfer fries to a wire rack set over a sheet tray to drain. Repeat with remaining fries.

Cool between steps

Let the par-cooked fries rest at room temperature for at least 15 minutes; you can also refrigerate them uncovered for up to 2 hours. Cooling helps them crisp up in the final fry.

Heat oil for finish

Increase the oil temperature to 375°F (190°C). If you used the refrigerator step, allow fries to come back to near room temperature (about 10 minutes) before frying.

Second fry

Working in small batches, fry the par-cooked fries for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper-towel-lined tray to drain briefly.

Season immediately

While still hot, sprinkle the fries with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder if using. Toss gently to distribute seasoning. Finish with 2 tbsp finely chopped fresh parsley if desired.

Serve the house-cut fries hot alongside burgers, sandwiches, or dipping sauces. Leftover fries can be reheated in a 400°F (200°C) oven on a sheet tray for 6–8 minutes to re-crisp.