House Cut Fries Recipe

Prep potatoes

Wash and scrub 4 medium russet potatoes. Leaving skins on, cut each potato into 1/3-inch (about 8 mm) sticks: slice lengthwise into 3/4-inch slabs, then slice each slab into sticks. Keep sizes as uniform as possible for even cooking.

Rinse and soak

Place cut fries in a large bowl and cover with cold water. Swirl to remove excess starch, then drain and repeat until water runs mostly clear (1–2 rinses). Fill the bowl with 1 liter cold water and 1 cup ice and soak the fries for at least 30 minutes and up to 2 hours. This firms the potatoes and removes more starch.

Par-cook (first fry/blanch)

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. In a deep, heavy pot or deep-fryer, heat vegetable oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently but doesn't brown. Working in batches (do not overcrowd), fry the potatoes for 4–5 minutes until they are cooked through but not browned — they should be soft and pale. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined baking sheet. While frying the remaining batches, keep the fries warm in a single layer.

Rest

Allow the par-cooked fries to cool for 10–15 minutes. This rest improves final crispness. At this stage you can chill them briefly (15–20 minutes in the refrigerator) if making ahead.

Crisp (second fry)

Increase the oil temperature to 375°F (190°C). When the oil reaches temperature, fry the par-cooked fries in batches for 2–3 minutes or until golden brown and crisp. Stir gently while frying to prevent sticking and to promote even browning. Remove fries with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, sprinkle the fries evenly with 2 tsp fine sea salt and 1 tsp freshly ground black pepper. Toss gently to coat. If using optional finishes, sprinkle 2 tsp chopped parsley and/or 2 tbsp grated Parmesan immediately so they adhere to the hot fries.

Arrange fries in a large shallow bowl or on a platter for sharing. Serve immediately with 1 cup of your choice of dipping sauces (ketchup, fry sauce, aioli). For a restaurant-style presentation, serve with small ramekins of sauce and an extra pinch of salt on the side.