Fries Recipe

Wash and cut

Wash the potatoes thoroughly to remove dirt. Peel if desired (peels left on give more texture). Cut each potato into 1/4–1/2 inch thick sticks: halve lengthwise, then slice lengthwise into planks and then into uniform sticks. Aim for even thickness so they cook uniformly.

Rinse

Place cut potatoes in a large bowl and cover with cold water (about 4 cups). Swirl and drain the water, then repeat until the water runs mostly clear (2–3 rinses). This removes surface starch for crisper fries.

Fill a medium pot with water and bring to a gentle boil. Add 1 tablespoon kosher salt. Add the drained potato sticks and parboil for 4–5 minutes — they should be just starting to become tender at the edges but still firm in the center. Immediately drain in a colander and spread the fries on a clean kitchen towel or baking sheet to steam-dry for 5 minutes. Pat dry thoroughly with towels — moisture prevents crisping.

If using double-fry method (recommended): heat frying oil in a heavy pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato placed in the oil sizzles gently but does not brown quickly. Work in batches (do not crowd). Fry parboiled potatoes for 3–4 minutes until they are pale and just softened. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes. If not double-frying, skip to 'Final fry' and heat oil to the higher temperature there.

Increase oil temperature to 375°F (190°C). If you did not parboil/double-fry, heat oil to 375°F now and fry raw-cut potatoes 5–7 minutes until golden brown and crisp, watching carefully to avoid burning. For double-fry: return cooled blanched fries to hot oil in batches and fry 2–4 minutes until deep golden and crisp. Remove fries with a slotted spoon and drain on a wire rack or paper towels.

While still hot, place fries in a large bowl or on the rack and immediately toss with 2 tablespoons vegetable oil (optional, helps seasoning stick), then sprinkle with 1 teaspoon sea or kosher salt and 1 teaspoon freshly ground black pepper. Add optional garlic powder and paprika if desired (about 1 tsp each) and toss to coat evenly. Taste and adjust salt as needed.

Serve hot as a side. Provide ketchup, mayonnaise or your preferred dipping sauces.

Do not leave hot oil unattended; let oil cool before disposing or storing. Wipe up any spills once cool and store leftover fries in a paper bag for short-term serving. Re-crisp leftovers in a 400°F (200°C) oven for 5–8 minutes.