Fries Recipe

Wash and cut

Wash the potatoes under cold running water to remove dirt. Leave skin on or peel according to preference. Cut each potato into 1/3–1/2-inch (8–12 mm) sticks: halve lengthwise, then slice into even planks, then stack and cut into fries so sizes are uniform for even cooking.

Soak

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes, preferably 1 hour. This removes surface starch to help achieve crispness. (If short on time, soak 20 minutes.)

Boil water and salt

In a large pot, bring 2 L water and 1 tablespoon kosher salt to a rolling boil.

Blanch

Drain the soaked fries and add them to the boiling salted water in batches so the water returns to a boil quickly. Par-cook for 4 minutes — the fries should be softened but still hold shape. Do not fully cook through.

Shock and drain

Using a slotted spoon, transfer fries to a bowl of ice water to immediately stop cooking. Let cool for 2–3 minutes, then drain thoroughly on a wire rack or paper towels.

Dry completely

Pat fries very dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and prevent crisping. If using cornstarch, toss the dried fries lightly with 1 teaspoon cornstarch to coat evenly.

Heat oil

In a heavy pot or deep fryer, add enough neutral oil to reach a depth of about 2–3 inches (5–7 cm). Heat oil to 320°F (160°C). If you don't have a thermometer, heat moderate-low; you should see small bubbles when a fry is added but no aggressive sizzling.

First fry (blanch in oil)

Fry the fries in batches for 3–4 minutes until pale, slightly soft, and beginning to turn very light golden. They should not be crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10–20 minutes; you can refrigerate for crisper results.

Heat oil for second fry

Increase oil temperature to 375°F (190°C). This higher temperature crisps the exterior quickly.

Second fry (finish)

Fry the par-cooked fries in batches for 2–4 minutes until deep golden brown and crisp. Avoid overcrowding. Use a thermometer or test one batch first.

Drain and season

Transfer fries to a wire rack or paper towels to drain excess oil. Immediately sprinkle with fine salt (about 1 teaspoon total) and freshly ground black pepper to taste while hot so seasoning adheres.

Optional finishing

If desired, toss hot fries with 2 tablespoons grated Parmesan and 2 tablespoons chopped parsley, or finish with flaky sea salt for texture.