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Ingredients
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Potatoes & Prep
Par-cook Seasoning
Frying
Optional Finishes
Method
Potatoes & Prep
- 1
Wash and peel the potatoes if desired (leave skin on for extra texture). Cut each potato into 1/3 inch (about 8 mm) sticks: square off each end, slice into 1/3 inch slabs, then stack and cut into sticks for even thickness.
- 2
Place cut fries in a large bowl and cover with cold water. Add the white vinegar and 1 tbs kosher salt. Swirl and soak for 30 minutes to 1 hour to remove excess starch (longer soak yields crisper fries).
- 3
Prepare an ice bath (cold water + ice). After soaking, drain the potatoes and rinse under cold running water until water runs clear. Transfer fries to the ice bath for 10 minutes, then drain and pat completely dry with clean kitchen towels or paper towels. Excess moisture prevents crisping and causes oil splatter.
Par-cook (Blanch) Stage
- 4
Heat oil
Pour the neutral oil into a deep heavy pot or a deep fryer to a depth of 2–3 inches (5–7 cm). Heat oil to 300°F (150°C). Use a thermometer to maintain temperature.
- 5
Working in batches (do not overcrowd), add dry fries to the oil and blanch for 4–5 minutes until the exterior is set but fries are still pale and limp. They should not brown at this stage.
- 6
Using a slotted spoon or spider, remove fries to a paper towel–lined tray. Let them cool to room temperature (or refrigerate for 10–15 minutes) while you finish the remaining batches. This step can be done ahead of time and fries refrigerated for up to a day.
Final Fry & Season
- 7
Heat oil hotter
Raise oil temperature to 375°F (190°C). Make sure the oil returns to temperature between batches.
- 8
Fry blanched fries in batches for 2–4 minutes each, until golden brown and crisp. Do not overcrowd the pot; fries should float freely and brown evenly.
- 9
Remove fries with a slotted spoon, drain briefly on fresh paper towels or a wire rack set over a sheet pan. While still hot, sprinkle with fine sea salt (about 1 tsp total) and optional freshly ground black pepper to taste.
- 10
If using optional finishes, toss warm fries with grated Parmesan, chopped parsley, or a light dusting of smoked paprika immediately so the flavors adhere.
Serve
- 11
Serve fries immediately while hot and crisp. For a Side portion, divide into 2–3 portions; for a Plate (larger) portion, serve as a single large pile. Offer condiments such as ketchup, mayonnaise, or aioli on the side.
- 12
Leftover fries can be reheated in a single layer in a 425°F (220°C) oven or in a hot skillet with a tablespoon of oil for 5–8 minutes to re-crisp.