Fries Recipe

Peel and cut

Peel the russet potatoes (leave skin on if you prefer skin-on fries). Cut each potato into 1/3 to 1/2-inch thick sticks for classic fries: slice lengthwise into planks, stack a few planks and slice into sticks. Try to keep pieces uniform so they cook evenly.

Rinse

Place the cut fries in a large bowl and rinse under cold running water, stirring and draining several times until the water runs clear. This removes surface starch and helps achieve a crisper fry.

Soak

Submerge the rinsed fries in cold water (use about 2 liters) and optionally add ice to keep water very cold. Soak for at least 30 minutes and up to 3 hours. If short on time, soak 20–30 minutes; longer soaking (up to overnight refrigerated) improves texture.

Bring to a simmer

Drain the soaked fries and pat them dry thoroughly with clean towels. In a large pot, bring about 2 liters of water to a gentle boil, add 1 tablespoon salt to the water.

Par-cook

Add the dried fries to the simmering water and cook for 4–6 minutes until they are just tender but not falling apart (a paring knife should meet slight resistance). You are not cooking them through; this step removes more starch and cooks the interior.

Dry completely

Drain the par-cooked fries in a colander and spread them in a single layer on baking sheets or clean towels. Let cool to room temperature and pat dry thoroughly. Any moisture will cause oil to splatter and prevent crispness.

Heat oil for first fry

In a deep heavy pot or deep fryer, add about 1.2–1.5 liters of neutral oil (enough to fully submerge fries without overflowing). Heat to 325°F (160°C). If you don't have a thermometer, look for a steady shimmer with small bubbles when a small piece of potato is added.

First fry (blanch)

Working in batches to avoid overcrowding, fry the par-cooked and dried fries at 325°F (160°C) for 3–4 minutes until they become pale and just begin to set but are not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5–10 minutes.

Heat oil for second fry

Increase the oil temperature to 375°F (190°C). This higher temperature crisps and browns the exterior.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–3 minutes, or until golden brown and crisp. Remove, drain on a rack or paper towels, and immediately season with salt while still hot so it sticks.

Season

Sprinkle the hot fries with the fine sea salt (about 2 tsp total, or to taste), freshly ground black pepper, and any optional seasonings like garlic powder. Toss gently to coat evenly. If using parsley, toss on after frying for a fresh finish.

Prepare dips (optional)

For a quick spicy mayo, mix 1/4 cup mayonnaise with 1 teaspoon sriracha. Serve ketchup and spicy mayo in small bowls alongside the fries.

Serve

Serve the fries immediately while hot and crisp for best texture. Leftovers can be reheated in a hot oven (425°F / 220°C) for 5–8 minutes to re-crisp.