House-cut Fries Recipe

Prepare potatoes

Wash and scrub the russet potatoes thoroughly. Leave the skin on. Cut each potato into 1/3"–1/2" thick sticks: first slice into 1/2" slabs lengthwise, then stack and cut into sticks. Aim for uniform thickness so fries cook evenly.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover the fries with cold water and refrigerate or let sit for at least 30 minutes, up to 2 hours. For best results, change water once if very cloudy.

Blanch (first fry) and shock

Pour 4 cups water into a large pot and bring to a gentle simmer. Add the blanched fries in a single layer (you may need to work in two batches) and simmer for 4–5 minutes until the centers are just tender but not falling apart. Meanwhile fill a large bowl with 4 cups ice and cold water. Using a slotted spoon or spider, transfer the fries to the ice bath to stop cooking. Drain thoroughly and spread on a baking sheet lined with paper towels to dry for 15–20 minutes — removing surface moisture prevents dangerous oil splatter.

Heat oil

While fries dry, pour 6 cups neutral oil into a heavy-bottomed Dutch oven or deep pot. Clip a deep-fry thermometer to the pot and heat oil to 325°F (163°C) for the first fry. Maintain this temperature while frying in batches.

First fry (blanch in oil)

Working in batches, add a handful of dried fries to the oil so they are submerged but not overcrowded. Fry for 3–4 minutes until pale, slightly tender, and just beginning to show a hint of color. Use a slotted spoon to remove fries to a wire rack or paper-towel-lined sheet to drain. Let them cool for at least 10 minutes. Repeat with remaining fries.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final crisping fry. Allow oil to come to temperature and stabilize before starting the second fry.

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 with a slotted spoon or spider and drain on a wire rack or paper towels. Work quickly so fries remain hot and crisp.

Season immediately: while fries are still hot, transfer them to a large bowl or spread on a tray and sprinkle evenly with 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and, if using, 1 teaspoon garlic powder and 1 teaspoon smoked paprika. Toss gently to coat so the seasonings adhere to the hot oil on the fries.

Garnish and serve: sprinkle 1 tablespoon finely chopped fresh parsley over the fries if desired. Serve immediately with ketchup, aioli, or your preferred dipping sauce.