Hand Cut Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes thoroughly to remove dirt. Leave the skin on for a rustic texture. Trim a small slice off each long side of the potato so they sit flat on the cutting board (this makes slicing safer).

Hand-cut fries

Using a sharp chef's knife, slice each potato lengthwise into 1/2 inch thick slabs. Stack a few slabs and cut lengthwise again into 1/2 inch sticks so fries are roughly uniform (about 12–14 mm). If any pieces are noticeably thicker, cut them down to match size for even cooking.

Rinse starch

Place cut fries in a large bowl and cover with cold water (use most of the 2000 ml). Swirl and drain the water, then repeat twice to remove surface starch until the water runs much clearer.

Blanch in salted water (par-cook)

Bring a pot of the reserved cold water to a gentle boil and add 1 tablespoon kosher salt. Add the cut fries in a single layer (work in batches if necessary) and cook at a simmer/very gentle boil for 3–4 minutes — they should be just tender on the outside but still firm inside. This step removes additional starch and begins cooking without browning.

Ice bath shock

While blanching, prepare an ice bath by combining the 4 cups of ice with 1000 ml cold water in a large bowl. As soon as a batch finishes blanching, use a slotted spoon to transfer the fries to the ice bath to stop cooking. Let sit 3 minutes, then drain thoroughly in a colander and pat very dry with clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and prevent crisping.

Dry completely

Spread the drained fries on a baking sheet in a single layer and allow them to air-dry for 10–15 minutes while you prepare oil. For best results, pat them again with paper towels to remove remaining surface moisture.

Heat oil for first fry (blanch fry)

Pour oil into a heavy-sided pot or deep fryer so there is 3–4 inches of oil depth. Heat oil to 325°F (160°C). If you don't have a thermometer, heat over medium until a small piece of bread sizzles gently and turns golden in about 60 seconds.

First fry (cook through)

Working in small batches (do not overcrowd), fry the blanched, dried fries for 3–4 minutes until pale, slightly puffed, and just beginning to take color. Remove with a slotted spoon to a wire rack or paper towel–lined tray to drain. Let cool 5–10 minutes. This first fry cooks the interior and creates structure.

Heat oil for second fry (crisp fry)

Increase oil temperature to 375°F (190°C). If using the same oil, allow it to come back up to temperature between batches; a thermometer is recommended for accuracy.

Second fry (crisp and brown)

Return fries to the hot oil in batches and fry for 1½–3 minutes until golden brown and crispy. Fry until the desired color and crispness is achieved. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season while hot

Immediately after each batch comes out of the oil, sprinkle about 1/4 teaspoon fine kosher salt per serving (adjust to taste) and a light dusting of freshly ground black pepper. If using garlic powder, sprinkle 1/4 teaspoon per batch. Toss gently to coat so seasoning adheres while the fries are hot.

Optional garnish

If desired, toss the hot fries with the chopped parsley for a fresh finish. Serve immediately.