Hand Cut French Fries Recipe

Wash and peel

Rinse the russet potatoes under cold running water to remove dirt. Peel them if you prefer classic fries; leave skins on for a more rustic texture.

Hand-cut into fries

Trim a small slice from one side of each potato so it sits flat. Slice each potato lengthwise into 1/2-inch thick slabs. Stack a few slabs and cut lengthwise again into 1/2-inch sticks so you have uniform fries. Aim for roughly 1/2 inch (12 mm) thickness for even cooking.

Soak

Place the cut fries into a large bowl and cover with cold water (about 1600 ml or enough to submerge). Soak for at least 30 minutes, up to 2 hours, to remove excess surface starch. For best texture, drain and transfer to an ice bath (cold water with ice) for 5 minutes, then drain thoroughly.

Dry completely

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat dry thoroughly — moisture on the surface will cause oil splatter and prevent proper crisping.

Once fries are completely dry, place them in a large bowl. Add 1 tablespoon vegetable oil and toss gently to coat evenly. This helps them brown during the final fry. Mix the 2 teaspoons kosher salt, 1 teaspoon black pepper, and optional spices (garlic powder and smoked paprika, if using) in a small bowl and set aside to use immediately after frying.

Heat oil (first fry)

Pour about 1.5 cups neutral frying oil into a heavy-bottomed pot or Dutch oven (enough to give 2–3 inches/5–7 cm depth). Heat the oil over medium heat until it registers 325°F (160°C) on a thermometer. If you don't have a thermometer, test by dropping one fry in; it should gently sizzle but not brown quickly.

Blanch (first fry)

Working in small batches (do not overcrowd), add fries to the hot oil and cook for 4–6 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer blanched fries to a paper towel–lined tray to drain briefly. Repeat with remaining fries.

Increase heat (second fry)

Raise the oil temperature to 375°F (190°C). Allow it to come to temperature between batches so the oil is hot and ready for crisping.

Crisp (second fry)

Return the blanched fries to the hot oil in small batches and fry for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove fries with a slotted spoon and drain on fresh paper towels.

Season immediately

While the fries are still hot and oily, sprinkle the prepared salt/pepper/spice mixture over them and toss gently to coat evenly. Taste and adjust salt if needed.

Serve

Serve the hand-cut French fries hot as a side with your favorite dipping sauces (ketchup, aioli, etc.).