Regular Fries Recipe

sides

1. 1

   Prep potatoes

   Wash the potatoes thoroughly. If you prefer skinless fries, peel the potatoes; otherwise leave the skins on for texture. Trim the ends. Cut the potatoes into uniform sticks about 1/4–3/8 inch (6–9 mm) thick to ensure even cooking.

2. 2

   Soak to remove starch

   Place the cut potatoes in a large bowl and cover with the 4 cups cold water. Add 1 tbs white vinegar and the ice cubes. Stir once to distribute. Soak for 30–60 minutes (30 minutes is minimum; 60 minutes yields crisper fries). The cold water and vinegar help remove surface starch and prevent excessive browning.

3. 3

   Rinse and dry

   After soaking, pour the potatoes into a colander and rinse under cold running water until the water runs clear (this removes the loosened starch). Spread the fries out on paper towels and pat completely dry — moisture will cause oil spatter and reduce crispness. Change towels and repeat until the fries are thoroughly dry (this step is critical).

4. 4

   Heat oil

   Pour the vegetable oil into a deep, heavy pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge fries). Heat the oil to 325°F (160°C) for the first (blanch) fry. Use a candy/thermometer or the fryer thermostat to confirm temperature.

5. 5

   First (blanch) fry — cook through

   Working in batches (do not overcrowd), lower a portion of the dried fries into the oil and fry at 325°F / 160°C for 3–5 minutes, until the fries are cooked through but not browned — they should be soft and pale. Remove fries with a slotted spoon or spider and transfer to a tray lined with paper towels to drain and cool. Repeat with remaining fries.

6. 6

   Increase oil temperature

   After all batches have been blanched and have rested 5–10 minutes, raise the oil temperature to 375°F (190°C) for the final crisping fry.

7. 7

   Second (finish) fry — crisp and color

   Working in batches again, return the blanched fries to the hot oil at 375°F / 190°C and fry 2–4 minutes, until they turn golden brown and crisp. Do not overcrowd the fryer — overcrowding lowers oil temperature and produces soggy fries. Remove fries with a slotted spoon and transfer to fresh paper towels to drain excess oil.

8. 8

   Season and serve

   While the fries are still hot, sprinkle with the 2 tsp kosher salt (adjust to taste) and toss gently to distribute. Serve immediately for best texture.

9. 9

   Safety and notes

   Monitor oil temperature throughout frying and never leave hot oil unattended. If you prefer oven or air-fryer method, reduce oil quantity and adjust times (this recipe is optimized for deep frying). If using frozen fries later, cool blanched fries completely and freeze on a single layer before finishing fry from frozen.