Wash and peel potatoes if desired (leave skin on for extra texture). Cut each potato into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Aim for uniform thickness so they cook evenly.

Place cut potatoes in a large bowl and cover with cold water (use the Cold water ingredient). Add ice if you want extra crispness. Let them soak at least 30 minutes, preferably 1–2 hours (or refrigerate and soak up to 8 hours).

After soaking, drain and rinse the fries under cold running water until water runs clear. Pat thoroughly dry with clean kitchen towels or paper towels. Removing surface moisture is key to good frying.

Par-cook (oven method, optional but recommended for large batches)

Toss and bake

Preheat oven to 425°F (220°C). Toss the dried potato sticks with 2 tablespoons vegetable oil (Par-cook ingredient) and spread in a single layer on a rimmed baking sheet without crowding. Bake for 8–10 minutes until edges begin to turn pale golden; this helps cook the interior before frying and reduces frying time.

Frying

Heat neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). If you don’t have a thermometer, heat until a small piece of bread sizzles gently and rises slowly.

Working in batches (do not overcrowd), fry the potato sticks for 3–5 minutes at 325°F (160°C) until they are soft and pale (this is the first fry). Use a slotted spoon or spider to transfer fries to a tray lined with paper towels to drain and cool for several minutes.

Increase oil temperature to 375°F (190°C). When hot, return cooled fries to the oil in batches and fry for 1.5–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a sheet pan.

If you skipped the oven par-cook, follow the same double-fry process but you may need slightly longer first-fry time (4–6 minutes) to cook through.

Seasoning & finish

While still hot, immediately sprinkle fries with kosher salt (adjust amount to taste) and freshly ground black pepper. If using garlic powder or paprika, sprinkle those now and toss to coat evenly.

For optional finishing, toss with chopped fresh parsley and/or grated Parmesan just before serving so they cling to the hot fries.

Serve hot as a side. Provide ketchup, mayo, aioli, or other dipping sauces as desired.