House Fries Recipe

Wash and cut

Scrub the potatoes well to remove dirt. Leave the skin on. Cut each potato into 1/2-inch to 3/4-inch thick sticks (roughly French-fry shape). Try to keep pieces similar in size for even cooking.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold water, tossing to remove surface starch. Drain, then cover with cold water and add ice. Soak at least 20 minutes, up to 1 hour, to firm the potatoes and remove more starch. Drain and dry thoroughly on clean kitchen towels or paper towels.

Heat oil to 300°F (150°C)

In a heavy-bottomed pot or deep fryer, add oil and heat to 300°F (150°C). Use a thermometer to monitor temperature.

Blanch potatoes

Working in batches to avoid crowding, add a single layer of dried potato sticks to the oil and fry for 4–6 minutes until they are softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining potatoes. Allow blanched potatoes to cool for 10–15 minutes (you can refrigerate briefly to speed this).

Heat oil to 375°F (190°C)

Raise the oil temperature to 375°F (190°C).

Fry until golden and crispy

Working in batches, return the blanched potatoes to the hot oil and fry 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season while hot

Immediately sprinkle each batch with kosher salt, ground black pepper, garlic powder, and smoked paprika. Toss gently to coat. If using, add unsalted butter to the fries while still hot so it melts and adds richness. Finish with chopped fresh parsley and give a final toss.

Transfer fries to a warmed serving dish and serve immediately while hot and crisp alongside ketchup, mayo, spicy aioli, or your preferred dipping sauce.