Hand – Cut Fries Recipe

Prep and cut potatoes

Wash and scrub the russet potatoes thoroughly to remove dirt. Trim any blemishes but leave the skin on for texture. Using a sharp chef's knife or a mandoline (with a fry attachment), cut each potato into 1/3" to 1/2" thick sticks for hand-cut fries. Try to keep sizes consistent so they cook uniformly. Place cut fries into a large bowl of ice water as you work to prevent browning and to remove surface starch.

Soak the cut potatoes in ice water for at least 30 minutes, up to 2 hours. For best texture, keep the bowl in the refrigerator while soaking. If you’re short on time, a 30-minute soak still helps remove surface starch and improves crispness.

After soaking, drain the potatoes and transfer them to a clean towel or several layers of paper towels. Pat them thoroughly dry. If you plan to use cornstarch for extra crispness, toss the dried fries with 1 tsp cornstarch and 1/2 tsp of the granulated salt, coating evenly. The cornstarch should be barely visible — just a light dusting.

Blanch (optional but recommended)

Bring 1.5 liters of water and 1 tsp white vinegar to a rolling boil in a large pot. Add 1 tbs of salt. Working in batches if necessary, add the dried potato sticks and blanch for 3 to 4 minutes until the exterior is tender but the centers are still firm (do not let them become fully cooked). Remove fries with a slotted spoon and transfer to a rimmed baking sheet lined with a cooling rack. Spread them in a single layer and let them cool to room temperature. This step helps achieve a fluffy interior.

Alternatively, if you prefer skipping the blanch, you can proceed directly to a two-stage frying method (see next section) but initial blanch or a low-temperature fry yields more consistent results.

Heat oil

In a heavy Dutch oven or deep fryer, add neutral oil and heat to 325°F (160°C) for the first fry. Use a thermometer to maintain the temperature. If you don't have a thermometer, heat until a small piece of potato sizzles gently but does not brown quickly.

First fry (if you skipped blanch)

If you skipped blanching, fry the cut potatoes in batches at 325°F (160°C) for 4–6 minutes until tender but not colored. Remove with a spider or slotted spoon and drain on a rack or paper towels. Let cool for at least 10 minutes (or refrigerate briefly) before the second fry.

First fry (after blanch)

If you blanched the potatoes, you can still give them a quick 2–3 minute fry at 325°F to drive off surface moisture and begin forming a thin crust. Remove and drain; cool completely before final fry.

Second fry

Increase oil temperature to 375°F (190°C). Fry the potatoes in small batches for 2–4 minutes, stirring gently, until they develop a deep golden-brown color and are crisp all over. Avoid overcrowding the pot which will drop the oil temperature and make fries greasy.

Using a slotted spoon or spider, transfer fries to a rack or paper towels to drain briefly. Immediately sprinkle with remaining granulated salt (use roughly 1 tbs total across batches, adjusting to taste) and freshly ground black pepper while fries are hot so the seasoning adheres. Toss gently to distribute seasoning evenly.

If using parsley, sprinkle the chopped parsley over the fries just before serving for a fresh herbal note.

Serve the hand-cut fries hot as a smaller plate, with your choice of dipping sauces (ketchup, aioli, malt vinegar) on the side.