Side Of Fries Recipe

Wash and cut

Scrub the potatoes under cold running water to remove dirt. Dry them with a kitchen towel. Cut each potato into 1/4- to 3/8-inch (6–10 mm) sticks: slice into 1/2-inch slabs lengthwise, then stack and slice into sticks.

Soak

Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. For quickest crisping, use cold water and change once after 15 minutes.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents crisping. Let air-dry for 10 minutes if needed.

Heat oil

Pour 1 cup of neutral oil into a heavy-bottomed pot or deep skillet. Heat over medium-high until the oil reaches 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently without browning immediately.

First fry (blanch)

Working in batches so the pot isn't crowded, add potatoes and fry for 3–4 minutes until they are softened and pale (not browned). Use a slotted spoon to remove fries to a tray lined with paper towels. Let cool for 10 minutes. This step cooks the interior.

Raise oil temperature

Increase heat and bring the oil to 375°F (190°C) for the final crisping. If using a thermometer, wait until it stabilizes at 375°F.

Second fry (crisp)

Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels.

Season

While still hot, sprinkle the fries evenly with fine sea salt and black pepper. If using garlic powder and paprika, mix them and shake over the fries now so they adhere while fries are hot.

Toss the seasoned fries with the chopped fresh parsley for a bright finish. Serve immediately with ketchup or your preferred dipping sauce on the side. Leftover fries will lose crispness; re-crisp in a 400°F (200°C) oven for 5–7 minutes or in an air fryer for 3–5 minutes.