Fries Recipe

Wash and cut

Rinse the potatoes under cold running water to remove dirt. Do not peel if you want skin-on fries; otherwise peel. Cut each potato into sticks about 1/3 to 1/2 inch (8–12 mm) thick for classic fries. Try to keep sizes uniform so they cook evenly.

Rinse starch

Place the cut potato sticks in a large bowl and cover with cold water. Swirl them and drain; repeat until the rinse water is much clearer (2–3 rinses) to remove surface starch. This reduces sticking and helps crispness.

Submerge the rinsed fries in fresh cold water in a bowl and add the ice if using to keep water cold. Soak for at least 30 minutes, or up to 2 hours in the refrigerator. This further removes starch and firms the potatoes for crisping.

Drain the soaked fries and spread them in a single layer on clean kitchen towels or paper towels. Pat them thoroughly dry; any surface moisture will cause oil to splatter and reduce crispness. Meanwhile, pour the neutral oil into a heavy pot or deep fryer and heat to 300°F (150°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and slowly browns.

Working in batches of no more than a quarter of the pot capacity, carefully lower a batch of dried fries into the oil. Fry at 300°F (150°C) for 4–6 minutes, or until the fries are softened and pale gold but not browned. Use a slotted spoon or spider to stir gently so they don’t stick. Remove fries to a paper towel–lined sheet tray and let them rest for at least 10 minutes. Repeat with remaining batches.

Raise the oil temperature to 375–380°F (190–195°C). When the oil reaches temperature, return the first batch of blanched fries to the hot oil in small batches and fry for 2–3 minutes, or until golden brown and crisp. Do not overcrowd the pot. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

While the fries are hot, sprinkle each batch evenly with fine sea salt to taste (about 1/2 tsp per batch depending on size). Add a light dusting of freshly ground black pepper and, if desired, a little garlic powder. Toss gently to coat. Finish with chopped fresh parsley if using. Serve immediately.