Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/2-inch to 3/4-inch sticks (matchstick fries). Try to keep size uniform so they cook evenly. Place cut fries in a large bowl as you work.

Fill the bowl with cold water until the fries are fully submerged. Add 1 tablespoon salt and stir. Let the potatoes soak for at least 30 minutes, or up to 2 hours. Soaking removes surface starch so fries crisp better.

After soaking, drain the water and transfer the fries to an ice bath (cold water + ice) for 5 minutes to firm up the exterior. Drain thoroughly and spread on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and reduce crispness.

First fry (blanch)

Pour about 1.5 cups oil into a medium, heavy pot (or use a deep fryer). Heat oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato makes slow steady bubbles. Working in batches (do not overcrowd), gently lower a handful of dried fries into the oil and cook for 4–6 minutes until the fries are softened and pale, but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining fries.

Rest after blanch

Let the blanched fries rest at room temperature for at least 10 minutes. You can refrigerate for up to 1 hour if needed. This rest helps them dry and firms them inside for the final crisp.

Second fry (finish)

Raise the oil temperature to 375–400°F (190–205°C). When hot, return fries to the oil in small batches and fry 2–4 minutes until golden brown and crisp. Stir gently to prevent sticking and ensure even coloring. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. Season immediately with salt so it adheres.

If you prefer to minimize oil, you can finish in a 450°F (230°C) oven on a wire rack for 8–12 minutes after the blanch step, turning once; results will be slightly different than deep-frying.

While fries are still hot, sprinkle the measured salt evenly over them. Add freshly ground black pepper and, if using, garlic powder. Toss gently to coat. Taste and adjust seasoning.

If using parsley, sprinkle chopped fresh parsley over the fries just before serving to add a fresh note. Serve immediately with ketchup, mayo, or your favorite dipping sauce.