House-made Fries Recipe

Wash and peel

Wash the russet potatoes thoroughly under cold running water. Peel if you prefer skin-off fries; leave skin on for a more rustic fry. Pat potatoes dry with a clean towel.

Cut to fries

Trim the ends and cut each potato into 1/3 to 1/2-inch thick sticks for classic shoestring-to-steakhouse style fries. Try to keep pieces as uniform as possible for even cooking.

Rinse and soak

Place the cut potatoes in a large bowl and cover with cold water (about 1 L). Swirl and rinse until water runs clearer to remove surface starch. Then cover again with cold water and refrigerate or let sit for at least 30 minutes (up to 3 hours). For a crisper fry, add 1 cup ice to make an ice bath for the first 15 minutes.

Dry thoroughly

After soaking, drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them completely dry. Excess moisture will cause oil splatter and soggy fries.

Heat oil for blanching

Pour neutral oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge fries). Heat oil to 325°F (160°C). If you do not have a thermometer, heat until a small piece of potato placed in the oil forms small steady bubbles but does not brown quickly.

Blanch (first fry)

Work in batches so you don't overcrowd the fryer. Fry the dried potato sticks for 3–4 minutes per batch, until they are softened and pale, not browned. Use a slotted spoon or spider to transfer blanched fries to a wire rack or paper towel–lined tray to drain. Let them rest 5–10 minutes; you can refrigerate at this point for crisper results.

Increase oil temperature

Raise the oil temperature to 375–400°F (190–205°C) for the final fry. Ensure the oil returns to the proper temperature between batches.

Crisp (second fry)

Return blanched fries to the hot oil in batches and fry 2–4 minutes, until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain excess oil.

Season immediately

While fries are still hot, sprinkle with fine salt (about 2 tsp total) and freshly ground black pepper to taste. If using garlic powder and smoked paprika, sprinkle evenly and toss gently to coat.

Herb & cheese finish

If desired, while fries are hot, sprinkle with chopped fresh parsley (2 tbsp) and grated Parmesan (2 tbsp). Toss lightly so the toppings adhere to the fries.

Serve immediately while hot and crisp. Provide ketchup, mayonnaise, or your preferred dipping sauces alongside.