Properly Seasoned Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if you prefer (peel optional). Cut each potato into 1/3-inch to 1/2-inch sticks for classic fries. Try to keep the pieces uniform so they cook evenly.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold water until the rinse runs clear to remove surface starch. Then submerge the fries in 6 cups cold water with 1 cup ice (optional) and refrigerate for at least 30 minutes, up to 4 hours. This step removes excess starch for crisper fries.

Par-cook (blanch) in salted water

Drain the soaked potatoes and place them in a large pot with fresh cold water to cover. Add 1 tablespoon kosher salt and bring to a gentle simmer (not a rolling boil). Simmer for 4–6 minutes until the fries are just tender on the outside but still firm inside. You should be able to pierce but they should hold shape. Drain thoroughly and spread on a rimmed baking sheet lined with clean kitchen towels or paper towels to dry completely—pat dry to remove surface moisture. Let cool to room temperature.

Dust with cornstarch

Once dry, toss the fries lightly with 1 teaspoon cornstarch in a large bowl (use a fine mesh sieve to evenly dust if preferred). The cornstarch helps create a crisp surface when fried.

Heat oil

Pour about 6 cups of neutral oil into a heavy pot or deep-fryer and heat to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until small bread cube sizzles gently and the oil is hot but not smoking.

First fry (blanch)

Working in small batches (do not overcrowd), carefully lower a portion of fries into the 325°F oil and cook for 3–4 minutes until they are pale, slightly translucent and just beginning to show color at the edges. They should be soft but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towel-lined tray. Repeat with remaining fries. Let the par-fried fries rest for at least 10 minutes (can cool further or refrigerate for 15–30 minutes).

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping fry. Ensure the oil stabilizes at the higher temperature before continuing.

Final fry (crisp)

Return fries to the 375°F oil in small batches and fry for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. While still hot, move immediately to seasoning.

Mix seasoning

In a small bowl combine 1 teaspoon fine sea or kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Adjust proportions to taste if you prefer more heat or less smoke.

Season fries

Place hot fries in a large bowl or on the baking sheet. Sprinkle the seasoning mix evenly over the fries while they are still hot so the spices stick. Toss gently to coat every fry. Taste and add additional fine sea salt to taste if needed.

Garnish and serve

Finish with 2 tablespoons chopped fresh parsley if using for color and freshness. Serve immediately with your preferred dipping sauces.