Fred's Fries Recipe

Prep potatoes

Wash and scrub the potatoes well. Using a sharp knife or mandoline, cut each potato into 1/3 inch (about 8 mm) sticks. Try to keep strips uniform for even cooking.

Rinse and soak

Place cut fries in a large bowl and rinse under cold water until the runoff is clear to remove surface starch. Fill the bowl with cold water, add 1 tablespoon white vinegar and 1 tablespoon kosher salt, and let soak for 30 minutes. (If short on time, soak at least 15 minutes.)

Dry and toss with cornstarch

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Transfer dried fries to a large bowl, sprinkle 1 tablespoon cornstarch over them, and toss gently to coat evenly. The cornstarch helps produce a crisp exterior.

First fry (blanch)

Pour neutral oil into a deep heavy pot or deep-fryer to a depth of about 3–4 inches (enough to fully submerge fries). Heat oil to 315°F (157°C). Fry the fries in small batches (do not overcrowd) for 4–5 minutes until they are cooked through but pale and flexible — they should not brown. Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels to drain.

Rest

Allow the blanched fries to cool for at least 10 minutes. You can refrigerate for up to 30 minutes to speed cooling and improve final crispness.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Working in batches, fry the blanched fries for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

While fries are still hot, sprinkle with 1 teaspoon fine sea salt (or to taste), 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder (if using), and 1/2 teaspoon paprika (if using). Toss gently on the rack or in a large bowl to distribute seasoning evenly.

For a simple dipping sauce, mix 1/4 cup ketchup with 1/4 cup mayonnaise and 1 teaspoon hot sauce (if using) in a small bowl. Serve alongside the fries.