Fries Recipe

Wash and cut potatoes

Rinse the russet potatoes under cold water to remove dirt. Peel if you prefer (skin on is fine). Cut each potato into 1/3 to 1/2-inch thick sticks (matchstick or café fries). Try to keep pieces uniform for even cooking.

Soak to remove starch

Place the cut potatoes in a large bowl and cover with 6 cups of cold water. Agitate with your hands for 30 seconds, then let soak for at least 30 minutes and up to 2 hours. For the crispiest fries, drain and transfer to an ice bath (cold water with 1 cup ice) for 5 minutes immediately before frying, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Heat oil for blanching

Pour about 1 liter of oil into a heavy pot or deep fryer so the oil depth is 2–3 inches and there is at least 3 inches of headspace. Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium until a cube of bread takes about 60 seconds to brown lightly.

Blanch the fries

Working in batches of no more than 1/3 the pot volume, gently lower a batch of dried potato sticks into the 300°F oil. Fry for 4–6 minutes until the exterior is set but pale and the centers are cooked through. They should not brown. Remove with a slotted spoon or spider and transfer to a tray lined with paper towels. Let the oil return to temperature between batches.

Allow the blanched fries to cool for at least 15 minutes at room temperature. You can refrigerate them for up to a few hours at this point if preparing ahead.

Heat oil for crisping

Increase the oil temperature to 375–400°F (190–205°C). Use a thermometer for accuracy; the higher temperature creates a crispy exterior quickly without absorbing excess oil.

Fry to golden brown

Working in similar-sized batches, fry the blanched fries for 2–4 minutes until golden brown and crisp. Stir gently to prevent sticking and to promote even browning. Remove with a slotted spoon and place on a rack set over a baking sheet or on paper towels to drain briefly.

Season immediately

While the fries are hot, sprinkle them with the 1 teaspoon of salt and, if using, the optional seasonings (black pepper, garlic powder, paprika). Toss gently to distribute. If using parmesan and parsley, sprinkle and toss right after seasoning so the cheese slightly melts and sticks.

Serve the fries hot. Offer ketchup, mayo, aioli, or other dipping sauces on the side. Leftovers can be reheated in a 425°F (220°C) oven on a baking sheet for 8–10 minutes to regain crispness.