Fries Recipe

Wash and scrub the russet potatoes to remove dirt. Leave the skin on for texture and flavor (optional: peel if you prefer).

Cut the potatoes into even sticks about 1/3 to 1/2 inch thick. Aim for consistent size so fries cook evenly. Rinse cut fries in cold water until the runoff is clear to remove surface starch.

Place the rinsed fries in a large pot and add enough cold water to cover (about 6 cups). Add 1 tablespoon salt and bring to a gentle boil over medium-high heat.

Once boiling, reduce to a simmer and cook for 4–6 minutes until the edges begin to soften but centers are still firm (parboiled). Do not let them become fully cooked.

Prepare an ice bath (1 cup ice + cold water) while fries parboil. When parboiling is done, immediately transfer the fries to the ice bath to stop cooking. Leave for 5 minutes.

Drain the fries thoroughly in a colander, then spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry. For best results, let them air-dry for 15–30 minutes to remove as much moisture as possible.

Pour 3–4 cups of neutral oil into a deep, heavy-bottomed pot or Dutch oven so the oil depth is about 2–3 inches. Attach a thermometer and heat oil to 325°F (163°C) for the first fry.

Working in small batches (do not overcrowd), add fries to the oil and fry for 3–4 minutes until they are pale, slightly soft and just beginning to set but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet to drain. Let them rest for 5–10 minutes.

Increase the oil temperature to 375°F (190°C) for the second fry. Fry the rested fries in small batches again for 2–3 minutes until golden brown and crisp.

Remove fries with a slotted spoon onto a wire rack or paper towel-lined baking sheet. Immediately season with 1 teaspoon salt and 1/2 teaspoon black pepper while hot so seasoning adheres.

If using garlic powder, parsley, or Parmesan: toss hot fries in a large bowl with 1/2 teaspoon garlic powder, 2 tablespoons chopped parsley and 2 tablespoons grated Parmesan for garlic-Parmesan fries.

Serve fries hot with ketchup or your choice of dipping sauce. For best texture, serve immediately.