Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes well. Leaving the skin on or peeling is optional. Cut each potato into 1/4- to 3/8-inch thick sticks (matchstick/fries shape). Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut potatoes into a large bowl and cover with cold water. Rinse by swishing to remove surface starch, then drain and refill with fresh cold water and ice (about 4 cups water and a few ice cubes). Add 1 tsp kosher salt to the soaking water. Soak for at least 30 minutes, up to 2 hours, to remove excess starch and help crisping.

Dry thoroughly

After soaking, drain the fries into a colander and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil to spit and will reduce crispiness.

Heat oil

Pour about 2 cups of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 300°F (150°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.

First fry (blanch)

Working in small batches (do not overcrowd), fry the dried potatoes for 4–5 minutes until soft and pale, not browned. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain and cool. Repeat until all fries are blanched.

Increase heat

Raise the oil temperature to 375°F (190°C). If using a thermometer, allow oil to come to the higher temperature before the second fry. If not, test: a piece of potato should sizzle actively and brown within a minute.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with fine salt to taste (about 1 tsp total across batches).

Serve

Serve the fries hot alongside the ketchup. Keep fries warm in a single layer on a low oven (200°F / 95°C) if preparing multiple batches.

In a small bowl combine 4 tbsp tomato paste, 1 tbsp white vinegar, 2 tbsp water, 1 tsp granulated sugar, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth and taste. Adjust vinegar for tang, sugar for sweetness, or salt to preference. Refrigerate for at least 15 minutes to let flavors meld; serve chilled or at room temperature with fries.