Fries Recipe

Peel and cut

Peel the russet potatoes (optional: leave skin on for rustic fries). Trim the ends and cut each potato into 1/3-inch (approximately 8 mm) sticks for classic fries. Try to keep lengths and thickness consistent for even cooking.

Rinse and soak

Place the cut potatoes in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Transfer the potatoes to the bowl, cover with cold water (about 1000 ml) and add ice (about 200 g) or place in the refrigerator and soak for at least 30 minutes and up to 2 hours. Soaking firms the potatoes and removes additional starch to help them crisp.

Dry thoroughly

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil to splatter and reduce crispness. Allow them to air-dry for 10 minutes if needed.

Toss with cornstarch and salt

In a large bowl, combine 1 tablespoon cornstarch, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Add the dried potato sticks and toss until they are evenly coated with the cornstarch mixture. The light coating helps form a crisp outer crust during frying.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 in) headspace. Attach a thermometer and heat the oil to 325°F (163°C) for the first blanching stage.

Blanch (first fry)

Working in batches (do not overcrowd), add a handful of potatoes to the oil and fry for 3 to 4 minutes until they are pale and tender but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining batches.

Rest

Allow the blanched fries to cool for 10–15 minutes. You can refrigerate them briefly to help them firm up before the final fry.

Heat oil for finishing

Increase the oil temperature to 375°F (190°C) for the second fry. Ensure it reaches temp between batches so fries crisp properly.

Crisp fry (second fry)

Fry the blanched potatoes in batches at 375°F (190°C) for 2 to 3 minutes, stirring gently, until golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain briefly.

Season and serve

While the fries are hot, sprinkle with about 1 teaspoon finishing salt (adjust to taste). Toss gently to distribute. If using, sprinkle 1 tablespoon chopped fresh parsley for color and fragrance. Serve immediately.