Crispy Matchstick Fries Recipe

Peel and julienne

Peel the russet potatoes. Using a sharp chef's knife or mandoline with a matchstick/julienne blade, cut the potatoes into 1/8-inch (about 3 mm) thick matchstick strips. Aim for uniform thickness so they cook evenly. As you cut, place the cut fries into a large bowl of cold water to prevent browning.

Rinse and soak

After all potatoes are cut, drain off the cloudy water and rinse the matchsticks under cold running water until the water runs clearer. Transfer to the bowl with fresh cold water and ice and soak for 30 minutes to 1 hour to remove excess surface starch — 30 minutes is enough if you’re short on time; longer gives crispier results.

Dry thoroughly

Drain the soaked potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat them completely dry; excess moisture will cause oil to spit and reduce crispiness. For best results, let them air-dry for 10–15 minutes, then pat again to ensure dryness.

Toss with cornstarch and seasoning

Place the dried matchstick fries in a large bowl. Sprinkle the cornstarch and the 1 tsp kosher salt over the fries. Toss gently but thoroughly until each matchstick is lightly coated in a thin, even layer of cornstarch. This slight coating helps produce a golden, crunchy exterior.

Heat the oil

Pour the neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Heat the oil to 325°F (163°C) for the first blanch/fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

First fry (blanch)

Working in small batches (so you don’t overcrowd the oil), carefully lower a portion of the matchsticks into the 325°F oil. Fry for 2–3 minutes — they should soften and become pale and slightly tender but not brown. Use a spider or slotted spoon to remove them and drain on a wire rack set over a sheet pan or on paper towels. Repeat with remaining batches.

Increase oil temperature

Raise the oil temperature to 375°F (190°C). Allow the oil to stabilize at this temperature before the second fry.

Second fry (crisp)

Return the blanched matchsticks to the hot 375°F oil in small batches. Fry for 1–2 minutes, stirring gently if needed, until they turn golden brown and very crisp. Remove with a spider or slotted spoon and drain on a wire rack or paper towels to remove excess oil.

Season immediately

While the fries are still hot, sprinkle with the finishing sea salt and the freshly ground black pepper so the seasoning adheres. Toss gently to distribute seasoning evenly.

Transfer the matchstick fries to a serving platter or individual plates. Sprinkle with chopped fresh parsley if using and serve immediately with lemon wedges on the side for a bright finish. These are best enjoyed hot and crisp, prepared to order.