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Ingredients
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Potatoes
Frying & seasoning
Method
Potatoes
- 1
Prep potatoes
Wash the russet potatoes well. Peel if you prefer (peeling is optional — leaving the skin adds texture). Cut each potato into even sticks about 1/4–3/8 inch (6–10 mm) thick for classic fries.
- 2
Rinse and soak
Place the cut potatoes in a large bowl and rinse under cold running water until the rinse water runs mostly clear to remove surface starch. Add the rinsed potatoes to a bowl and cover with the cold water (about 1500 ml) and let soak for 30 minutes. Soaking removes extra starch and helps crispness.
- 3
Dry and toss with cornstarch
Drain the potatoes in a colander and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry — surface moisture prevents proper frying. In a large bowl, lightly sprinkle the 1 tablespoon cornstarch over the dry potato sticks and toss gently to coat evenly (this is optional but helps create a crisp exterior). Make sure they are dry and separated before frying.
Frying & seasoning
- 4
Heat oil for first fry (blanch)
Pour about 1.5–2 liters (2000 ml listed) of oil into a deep pot or fryer, leaving at least 5 cm/2 in headspace. Heat the oil to 160°C (320°F). If you don't have a thermometer, test by dropping one small piece of potato — it should bubble steadily but not brown quickly.
- 5
First fry (par-cook)
Working in batches (do not overcrowd), gently lower potato sticks into the 160°C oil and fry for 4–6 minutes until they are just tender but still pale and not browned. Use a slotted spoon or spider to transfer them to a tray or wire rack lined with paper towels to drain. Let the par-cooked fries rest for 10–15 minutes at room temperature (or place in the refrigerator for 10 minutes) — this helps the interior set for a crisp finish.
- 6
Raise oil temperature for final fry
Increase oil temperature to 190–195°C (375–385°F). If using the same pot, allow the oil to come back up to temperature between batches.
- 7
Second fry (finish crisping)
Fry the par-cooked potatoes in batches at 190–195°C for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Return oil to temperature between batches if needed.
- 8
Season and serve
While still hot, immediately sprinkle the fries evenly with the 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper and the optional 1/2 teaspoon smoked paprika. Toss gently to distribute seasoning so it adheres to the hot surface. Taste and adjust salt if desired. Serve hot as a side.
- 9
Safety and storage notes
Always monitor hot oil carefully and keep children/pets away. To store leftovers, cool completely and refrigerate in an airtight container up to 2 days; re-crisp in a 220°C oven (425°F) or in a hot oven-safe skillet. Reheating in oil will restore crispness but requires caution.
