Side Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/4-inch to 1/3-inch thick sticks for classic side-fries size, trying to keep pieces uniform so they cook evenly. Place cut fries into a large bowl as you work.

Rinse and soak

Pour the cold water (approx. 1,000 ml) over the cut potatoes so they are fully submerged. Add 1 tablespoon coarse kosher salt and stir briefly. Let the potatoes soak for 30 minutes at room temperature (or up to 2 hours refrigerated). Soaking removes surface starch and helps the fries crisp.

Dry thoroughly

Drain the potatoes in a colander and rinse under cold running water until water runs clear. Spread them on clean kitchen towels or paper towels and pat completely dry — this step is critical to avoid dangerous oil splatter and to get crisp fries.

Heat oil

In a heavy-bottomed pot or deep fryer, pour enough oil to give at least 4–5 cm (1.5–2 in) depth (about 400–500 ml). Heat oil over medium-high until it reaches 325°F (160°C). If you don't have a thermometer, test by dropping one small fry — it should form small bubbles but not brown quickly.

First fry (blanch)

Working in small batches (do not overcrowd), add fries to the 325°F (160°C) oil and cook for 4–5 minutes, until the exterior is set but not browned and the interior is cooked through. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let fries rest for at least 5 minutes; you can refrigerate briefly to cool.

Raise oil temperature

Increase the oil heat to 375°F (190°C) for the second fry. Allow oil to come to temperature between batches so fries crisp properly.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–3 minutes, until golden brown and crisp. Remove to a wire rack or paper towels and immediately season with 1 teaspoon fine salt, tossing gently to distribute.

Serve

Keep cooked fries warm in a single layer on a low oven (200°F / 95°C) if making multiple batches. Serve immediately with optional seasonings or dipping sauce.

If using dry seasonings (garlic powder, smoked paprika, black pepper), mix them together in a small bowl. While fries are hot, sprinkle the seasoning evenly over the fries and toss to coat.

For parmesan-parsley finish: while fries are hot, toss with 2 tablespoons grated parmesan and 1 tablespoon chopped fresh parsley so the cheese melts slightly and sticks to fries.

Whisk together 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1/2 teaspoon hot sauce, 1/2 teaspoon lemon juice and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning. Chill briefly if desired and serve alongside fries.