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Ingredients
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Potatoes & prep
Seasoning & finishing
Frying oil
Method
Potatoes & prep
- 1
Peel and cut
Peel the russet potatoes (leave skin on if preferred). Cut each potato into 1/4- to 3/8-inch thick sticks: slice the potato into 1/4- to 3/8-inch slabs lengthwise, stack a few slabs, then cut into sticks. Aim for uniform thickness so fries cook evenly.
- 2
Rinse and soak
Place the cut fries in a large bowl and rinse under cold water, agitating to remove surface starch. Drain, then cover with 6 cups cold water. Refrigerate and soak for at least 30 minutes and up to 2 hours (longer soaking removes more starch and yields crisper fries). If possible, add 1 cup ice to keep water very cold during soaking.
- 3
Dry
After soaking, drain the fries and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to splatter and will reduce crispness.
Frying oil
- 4
Heat oil
In a heavy-bottomed Dutch oven or deep fryer, add about 4 cups of neutral oil (enough to submerge fries in your vessel, roughly 2–3 inches deep). Attach a thermometer. Heat oil to 325°F (163°C) for the first blanching fry.
- 5
First fry (blanch)
Working in small batches (about a handful or 4–6 oz per batch), carefully add dried fries to the oil. Fry for 3 to 4 minutes until the exterior is set and pale blond but not browned. Remove with a slotted spoon or spider and place on a wire rack or paper towels to drain. Let the fries rest for at least 10 minutes; you can cool them to room temperature or refrigerate briefly to firm them up.
- 6
Increase heat
Raise the oil temperature to 375°F (190°C) for the final crisping fry.
- 7
Second fry (crisp)
Return the blanched fries to the hot oil in batches—do not overcrowd. Fry for 2 to 3 minutes until golden brown and crisp. Remove with a slotted spoon or spider and transfer immediately to a wire rack or a paper-towel-lined tray to drain briefly.
- 8
Season and serve
While still hot, sprinkle the fries evenly with the finishing sea salt (about 1 tsp, adjust to taste) and the optional black pepper. If you used kosher salt earlier for soaking, that amount can be omitted; the important step is seasoning immediately after frying so the salt adheres. Serve hot.
Seasoning & finishing
- 9
Taste one fry and adjust seasoning as desired. If you prefer, toss fries with additional salt to taste. Optionally serve with ketchup, mayonnaise, aioli, or other dipping sauces.