Basket Of Fries Recipe

Wash and peel the potatoes if desired. Trim any eyes or blemishes. Cut the potatoes into 1/4–3/8 inch (about 6–9 mm) thick sticks for classic fries. Try to keep sizes uniform so they cook evenly.

Place the cut fries in a large bowl and cover with cold water (about 1 liter) to remove surface starch. Add 2 cups of ice to keep the water very cold. Soak for at least 30 minutes, up to 2 hours. This step improves crispness.

After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — excess moisture will cause oil splatter and reduce crispiness.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3–4 inches (7–10 cm) headspace. Attach a thermometer and heat oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently without browning quickly.

First fry — blanch

Working in batches (do not overcrowd), add a single layer of dried potato sticks to the oil and fry for 4–5 minutes until soft and pale golden but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining potatoes. The goal of this step is to cook the interior.

Rest

Let the blanched fries rest for 10–15 minutes. You can refrigerate briefly to speed this up; cooling helps them crisp on the second fry.

Second fry — crisp

Increase oil temperature to 375–400°F (190–205°C). Return fries to the hot oil in batches and fry for 2–3 minutes, or until they are deep golden brown and crisp. Remove with a spider and drain briefly on a wire rack or paper towels. Drain each batch promptly to prevent over-browning.

While the fries are still hot, immediately toss them in a large bowl with the kosher salt (about 2 tsp) so the salt adheres. Taste and adjust — add the finishing sea salt and freshly ground black pepper to preference.

If using, sprinkle garlic powder and chopped parsley or dried parsley and toss lightly to distribute. Serve hot.

Serve the fries in a basket or serving bowl with ketchup and mayonnaise on the side for dipping. For a simple fry sauce, mix equal parts ketchup and mayonnaise.