Fries Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove any dirt. Do not peel unless you prefer peeled fries. Cut potatoes into even sticks about 0.8–1.2 cm (1/3–1/2 inch) thick for classic fries. If you want thicker steak fries, cut larger.

Place the cut fries in a large bowl and cover with cold water. Refrigerate or set aside for at least 30 minutes, up to 2 hours. This removes surface starch and helps crisping.

Bring water to a simmer

Add 2 liters of water and 1 tablespoon salt to a large pot and bring to a gentle simmer (not a rolling boil). The water should be hot but not violently boiling.

Drain the soaked potato sticks and pat them thoroughly dry with clean kitchen towels or paper towels. Removing moisture prevents oil splatter and helps get crisp fries.

Add the dried potato sticks to the simmering salted water in a single layer as much as fits without crowding. Cook for 4–6 minutes, until the potatoes are just tender on the outside but still hold their shape (a par-cook). Do not let them fall apart.

Use a slotted spoon to transfer the par-cooked fries to a wire rack set over a sheet pan or to paper towels. Let them cool and dry for 15–30 minutes. You can refrigerate them uncovered for firmer texture if preparing ahead.

Heat oil

Pour about 1.2 liters of neutral oil into a heavy-bottomed pot or deep fryer so the oil depth is 6–8 cm (3 inches). Heat the oil to 160°C (320°F) for the first fry (blanch fry). Use a thermometer to monitor temperature.

Working in small batches (do not overcrowd), add par-cooked fries to the 160°C oil and fry for 3–4 minutes until they are pale, slightly splotchy and beginning to firm but not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels.

Once all batches have had the first fry, increase the oil temperature to 190°C (375°F) for the finishing fry.

Fry the blanched fries again in small batches at 190°C for 2–3 minutes, until golden brown and crisp. Stir gently to ensure even browning. Remove with a spider and drain on a wire rack or paper towels.

Immediately sprinkle the hot fries with 2 teaspoons kosher or sea salt, tossing gently so salt adheres. Taste and adjust seasoning.

If using optional seasonings (black pepper, garlic powder, paprika), sprinkle them on while the fries are hot and toss to coat. Finish with chopped fresh parsley if desired.

Serve fries hot and crisp alongside your favorite sauces (ketchup, mayo, aioli) or as a side to burgers, sandwiches, or mains. Best eaten immediately.

Leftovers can be reheated in a hot oven (220°C / 425°F) on a baking sheet for 5–8 minutes to regain crispness.