Basket Of Fries Recipe

Prepare potatoes

Peel potatoes if you prefer (skin-on is fine). Cut potatoes into 1/4–1/2-inch sticks for classic fries. Aim for uniform size so they cook evenly. Rinse cut fries briefly under cold running water to remove surface starch.

Soak

Place the cut potatoes in a large bowl and cover with cold water (about 6 cups). Soak at least 30 minutes, up to 2 hours in the refrigerator. This removes excess starch and helps achieve crispness.

Dry and toss with cornstarch

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Transfer to a large bowl and evenly sprinkle 2 tablespoons cornstarch over the fries. Toss gently until lightly coated.

First fry (blanch)

Heat 2 cups of 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 potato forms gentle bubbles and rises slowly. Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until softened and pale blond — not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain briefly.

Season and finish

While still hot, immediately toss fries with 1 tsp fine sea salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika so seasoning adheres. Sprinkle finishing salt (flake or kosher) to taste and chopped parsley if using. Serve hot in a basket or serving dish.

Arrange ketchup and aioli or mayo in small ramekins to serve alongside the fries. For a quick flavored dip, stir 1 tsp paprika or chopped garlic into the aioli.