Just The Fry Recipe
Fresh cut fries lightly seasoned. Simple. Dangerous.
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Ingredients
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Fries
Seasoning & Frying
Optional (to taste)
Method
Prep the potatoes
Wash and cut
Scrub 3 medium russet potatoes under cold running water to remove dirt. Leave skin on for texture (optional). Trim the ends, then cut each potato into uniform 1/3-inch (about 8 mm) sticks: halve lengthwise, then slice into planks and then into sticks. Aim for consistent thickness so fries cook evenly.
Soak to remove starch
Place the cut fries in a large bowl and cover with 2 cups cold water. Add 6 ice cubes to chill. Gently stir and let soak for at least 30 minutes and up to 2 hours. This removes surface starch and helps achieve crispness.
Drying & seasoning before frying
Drain and dry
Drain the soaking water and spread the fries on clean kitchen towels or paper towels. Pat thoroughly and change towels as needed until fries are mostly dry—excess moisture will cause oil to splatter and reduce crispness.
Light pre-seasoning
Toss the dried fries lightly with 2 tsp kosher salt to season the interior during cooking. If using pepper or smoked paprika, reserve those for finishing or add a light pinch now if you prefer.
Frying
Heat oil
Pour 1.5 cups neutral oil into a deep, heavy skillet or a Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 325°F (163°C) for the first cook. If you don't have a thermometer, test with a single fry: it should sizzle steadily but not brown quickly.
First fry (blanch)
Working in a single layer and not overcrowding, add portions of fries to the 325°F oil and cook for 3–4 minutes until soft but not colored. Use a slotted spoon to transfer to a wire rack set over a sheet tray or back onto paper towels to drain. Repeat with remaining fries.
Increase heat
Raise the oil temperature to 375°F (190°C). Let oil come to temperature between batches so the fries crisp properly.
Second fry (crisp)
Return blanched fries to the hot 375°F oil in batches and fry 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and shake briefly to drain excess oil. Transfer to a wire rack or paper towels.
Finish & serve
Season and serve
While the fries are hot, immediately sprinkle with the reserved 1 tsp fine sea salt, tossing lightly so salt adheres. Add freshly ground black pepper, smoked paprika, or chopped parsley to taste if using. Serve hot.
Yield and timing: Serves 3–4 as a side. Total estimated time includes soaking: about 65 minutes (30 minutes soaking + active prep and frying ~35 minutes).