Fries Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Leave the skin on for texture or peel if you prefer. Cut potatoes into even sticks about 1/3–1/2 inch (8–12 mm) thick so they cook evenly.

Rinse

Place the cut potato sticks in a large bowl and cover with cold water. Swish them around and drain. Repeat rinsing until the water runs mostly clear (2–3 rinses) to remove surface starch.

Soak (optional but recommended)

Cover the rinsed fries with fresh cold water and let soak for at least 30 minutes (up to 4 hours) in the refrigerator. This further removes starch and helps achieve crispiness. If short on time, proceed to parboil step.

Drain the soaked fries and place them in a pot. Add fresh cold water to cover and add 1 tsp salt. Bring to a gentle boil and simmer for 3–5 minutes—just until the edges are slightly softened but not falling apart. Immediately drain and spread the fries on a baking sheet in a single layer to steam-dry for 5–10 minutes. Pat any remaining moisture off with paper towels.

Pour oil into a heavy deep pot or Dutch oven to a depth of about 2–3 inches (5–7 cm). Heat the oil to 300°F (150°C). Working in batches, add fries without overcrowding and fry for 3–4 minutes until they are pale and slightly softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain. Let cool for 10–15 minutes.

Increase the oil temperature to 375°F (190°C). When oil reaches temperature, fry the cooled fries in batches for 2–4 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.

While the fries are hot, immediately sprinkle with fine salt (about 1 tsp) and freshly ground black pepper. If using, add garlic powder and gently toss to coat. Sprinkle chopped fresh parsley over the fries if desired. Serve immediately with your favorite dips (ketchup, mayo, aioli).