Hand-cut Fries Recipe

Wash and peel

Rinse the russet potatoes under cold running water. If you prefer skin-on fries, skip peeling; otherwise peel the potatoes with a vegetable peeler.

Hand-cut into fries

Trim a thin slice from one side of each potato so it sits flat on the cutting board. Cut the potato into 1/2-inch (about 12 mm) thick slices lengthwise, then stack a few slices and cut into 1/2-inch batons to form fries. Aim for uniform thickness so they cook evenly.

Place the cut fries into a large bowl and cover with cold water (about 6 cups). Add ice cubes if available. Soak for at least 30 minutes, up to 2 hours, to remove excess surface starch. This helps them crisp during frying.

After soaking, drain the water and rinse the fries under cold running water until the water runs clear.

Spread the rinsed fries on clean kitchen towels or paper towels in a single layer. Pat thoroughly dry — moisture will cause hot oil to spit and will prevent crisping. For best results, let them sit uncovered on the towels for 10–15 minutes and then pat again.

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Use enough oil to fully submerge the fries (about 1 liter for a medium Dutch oven). Use a thermometer to monitor temperature.

Blanch fry (first fry): Working in batches (do not overcrowd), carefully lower a portion of the dried fries into the 325°F oil. Fry for 3–4 minutes until the exterior is softened and pale yellow but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining fries.

Increase oil temperature to 375°F (190°C). Let oil come up to temperature between batches.

Crisp fry (second fry): Return the blanched fries to the 375°F oil in batches and fry for 2–3 minutes until golden brown and crisp. Do not overcrowd. Remove to a wire rack or paper towels to drain briefly.

While the fries are still hot, sprinkle evenly with kosher salt and freshly ground black pepper to taste so the seasoning adheres. If using, sprinkle garlic powder and/or smoked paprika now and toss gently to coat.

Optional: For herb-parmesan fries, immediately toss the hot fries with the chopped parsley and grated Parmesan so they stick to the fries.

Serve immediately while hot and crisp with your favorite dipping sauce.