Fries Recipe

Wash and cut

Wash the russet potatoes thoroughly under cold running water to remove dirt. If desired, peel them; leaving skins on adds texture. Cut potatoes into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place cut potato sticks in a large bowl and rinse under cold water until the rinse water runs clear to remove surface starch. Fill the bowl with cold water (about 2 liters for 1 kg potatoes) and add a few ice cubes if you have them to keep the water cold. Soak for at least 30 minutes, preferably 1–2 hours. This step firms the potatoes and removes starch so fries crisp better.

Drain and dry

Drain the soaked potatoes in a colander, then spread them in a single layer on clean kitchen towels or paper towels. Pat very dry — moisture prevents proper browning and causes oil splatter. For best results let them air-dry for 10–15 minutes or use another towel to press out moisture.

Prepare oil and heat

In a heavy, deep pot or deep fryer, add enough oil to give at least 4–5 cm (1.5–2 in) of oil depth (about 1.2 liters for a medium pot). Attach a thermometer and heat oil to 325°F (160°C) for the first, blanching fry. Maintain this lower temperature for the first cook so potatoes cook through without browning.

First fry (blanch)

Working in batches (do not overcrowd), lower dry potato sticks into the 325°F (160°C) oil and fry for 4–6 minutes until they are softened but still pale. Remove with a slotted spoon or spider to a wire rack or tray lined with paper towels. Let the blanched fries rest for at least 10 minutes; you can refrigerate them uncovered for up to a few hours if preparing ahead.

Heat for second fry

Increase the oil temperature to 375°F (190°C). If using a thermometer, wait until it stabilizes at that temperature. Higher temp gives crisp exterior.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–4 minutes, turning occasionally, until golden brown and crisp. Transfer to a wire rack set over a sheet pan or onto paper towels to drain briefly. Sprinkle immediately with salt so it adheres while fries are hot.

Safety and oil management

Keep children and pets away from hot oil. Do not leave oil unattended. Let used oil cool completely, then strain and store or dispose according to local regulations.

Season and serve

While fries are still hot, season with fine sea salt (about 2 tsp for this batch) and a pinch of freshly ground black pepper. If using, add garlic powder and paprika for extra flavor; toss gently to distribute evenly. Serve immediately for best texture with ketchup, mayonnaise, or your preferred dip.