Fries Recipe

Wash and trim

Rinse the russet potatoes under cold water to remove dirt. Pat dry. Trim any eyes or blemishes with a small knife.

Cut into fries

Cut each potato into 1/3 to 1/2-inch thick sticks: slice the potato lengthwise into 1/3–1/2-inch slabs, stack a few slabs and cut lengthwise again into sticks. Keep sizes as consistent as possible for even cooking.

Place cut fries in a large bowl and cover with 8 cups cold water. Add 1 tablespoon kosher salt and stir to dissolve. Soak for at least 30 minutes and up to 2 hours to remove excess starch. For best texture, add 1 cup ice to keep water cold during long soaks.

Bring to a simmer

Pour water and the parboil salt from the soak into a large pot and bring to a gentle simmer (not a rolling boil).

Parboil fries

Drain the soaked potatoes and add them to the simmering salted water. Cook gently for 3–4 minutes until the fries are just beginning to become tender but still hold shape. You should be able to pierce them with a skewer but they should not fall apart.

Shock and dry

Immediately transfer fries to a bowl of ice water to stop cooking (use the reserved ice water). Drain thoroughly. Spread fries on a clean kitchen towel or baking sheet lined with paper towels and pat as dry as possible. Let air-dry 10–15 minutes; residual moisture will cause oil splatter and sogginess.

If using cornstarch for extra crispness, place the dried fries in a large bowl, sprinkle 1 teaspoon cornstarch evenly over them and toss gently until lightly coated. This creates a thin dry coating that helps crisp in the fryer.

Heat oil

In a heavy-bottomed deep pot or deep fryer, heat neutral oil to 300°F (150°C). If you don’t have a thermometer, heat oil until it forms small steady bubbles when a wooden spoon handle is dipped in it.

Blanch fry

Working in batches to avoid crowding, carefully add fries to the 300°F oil and fry for 4–5 minutes until they are soft and pale (not browned). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Allow fries to cool for 10–15 minutes. This step cooks the interior without coloring the exterior.

Heat to crisp

Increase oil temperature to 375°F (190°C). Allow oil to come fully up to temperature.

Final fry

Working in small batches, fry the blanched fries for 2–3 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season immediately

While fries are hot, sprinkle with fine sea salt (about 1 teaspoon total, more to taste) and a little freshly ground black pepper if desired. Toss or shake to distribute seasoning evenly.

Transfer fries to a serving platter, garnish with chopped parsley if using, and serve immediately with your choice of dips (ketchup, mayo, aioli).

Leftovers: Re-crisp in a 400°F (200°C) oven on a wire rack for 5–8 minutes. Avoid microwaving as it will make them soggy.