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Ingredients
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Potatoes & Prep
Seasoning & Coating
Frying Oil
Method
Potatoes & Prep
Wash and peel
Rinse the russet potatoes under cold running water. Peel if you prefer skinless fries; leave the skin on for a rustic style. Pat dry with a clean towel.
Cut into fries
Cut each potato into 1/3- to 1/2-inch thick sticks: halve lengthwise, then slice each half into planks and then into sticks. Aim for uniform size so they cook evenly.
Rinse and soak
Place the cut fries into a large bowl and cover with 6 cups of cold water. Agitate to release starch. Soak for at least 30 minutes, or up to 2 hours. For best texture, add 1 cup of ice to keep the water cold during long soaks.
Drain and dry
Drain the soaked fries in a colander and rinse briefly under cold water until water runs clear. Spread the fries in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. Removing surface moisture is essential to prevent hot-oil splatter and to get crisp fries.
Seasoning & Coating
Optional cornstarch dusting
If you want extra-crispy fries, place the dried fries in a large mixing bowl, sprinkle 1 tablespoon cornstarch over them, and toss gently until evenly coated. The cornstarch should be a light dusting, not a thick coating.
Season after frying
Combine 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper in a small bowl. Reserve this to season the fries immediately after frying so the salt adheres while the fries are hot.
Frying Oil
Heat oil
Pour about 6 cups of neutral oil into a deep heavy pot or Dutch oven, leaving at least 3 inches of headspace. Attach a thermometer and heat the oil to 325°F (163°C) for the first (blanch) fry.
First fry (blanch)
Working in batches (don’t overcrowd), gently lower a portion of the dried fries into the 325°F oil using a spider or slotted spoon. Fry for 4–6 minutes until pale, softened, and beginning to show the slightest color. They should not be crisp yet. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet; let drain and cool for 10–15 minutes. Repeat with remaining batches.
Increase heat
Raise the oil temperature to 375°F (190°C) for the second fry. Let the oil come back to temperature between batches.
Second fry (crisp)
Return the blanched fries to the hot 375°F oil in batches and fry for 2–4 minutes until golden brown and crisp. Stir gently during frying to ensure even coloring. Remove fries with a slotted spoon or spider and drain on a wire rack or a paper towel-lined baking sheet.
Season and serve
While still hot, immediately sprinkle the reserved salt-and-pepper mixture over the fries and toss gently to coat. Serve right away in a big basket or bowl.
Safety & leftovers
Let the oil cool completely before straining and storing or disposing. Leftover fries can be reheated in a 400°F (200°C) oven on a baking sheet for 5–8 minutes to crisp.