Fries Recipe

Wash and peel the potatoes if desired (leaving skins on yields a more rustic fry). Cut each potato into 1/3–1/2" (8–12 mm) sticks for a classic fry. Try to keep sticks uniform for even cooking.

Place the cut fries in a large bowl and cover with cold water. Add ice to keep water very cold. Soak for 30–60 minutes (or up to 4 hours refrigerated) to remove surface starch.

After soaking, drain the fries and rinse under cold running water until water runs clear. Pat thoroughly dry with clean kitchen towels or paper towels — moisture will cause oil to splatter and make fries soggy.

Heat oil for blanching

In a heavy, deep pot or Dutch oven, add enough oil to give at least 2–3" depth (the recipe quantities are approximate; use a pot sized to leave ample headspace). Heat oil over medium heat to 300–325°F (150–160°C). If you don't have a thermometer, oil should be hot but not smoking.

Blanch (first fry)

Working in batches to avoid crowding, lower a portion of dried fries into the 300–325°F oil and cook for 4–6 minutes until they are cooked through but pale and limp — not browned. Remove with a slotted spoon or spider and drain on a rack or paper towels. Repeat with remaining fries. Let blanched fries rest for 10–30 minutes (can be chilled for up to several hours).

Heat oil for crisping

Increase heat and bring oil to 350–375°F (175–190°C) for the second fry. The higher temperature will crisp and brown the exterior quickly.

Crisp (second fry)

Fry the blanched fries in batches at 350–375°F for 2–4 minutes, or until golden brown and crisp. Don’t overcrowd the pot — overcrowding lowers oil temperature and creates soggy fries. Remove fries and drain briefly on a rack or paper towels.

While the fries are still hot, immediately toss them with fine sea salt and a light sprinkle of freshly ground black pepper. For extra flavor, add garlic powder and/or smoked paprika to taste. If using, toss with melted butter and chopped parsley for a richer, restaurant-style finish.

Taste and adjust seasoning. Serve hot alongside ketchup, aioli, or your preferred dipping sauce.