French Fries May Be Added To Any Sandwich Or Burger For An Additional Recipe

Prep potatoes

Wash and peel the potatoes (peel optional). Cut each potato into 1/4- to 1/3-inch thick sticks for classic restaurant-style fries. Keep cut fries in a large bowl of cold water as you work to remove excess starch and prevent browning.

Rinse and soak

Once all potatoes are cut, drain and rinse them under cold running water until the rinse water runs clear. Fill the bowl with fresh cold water and soak the fries for at least 30 minutes (up to 2 hours) in the refrigerator to remove more starch and improve crispness.

Parboil/blanch

After soaking, drain the fries. Bring 4 cups of water to a simmer in a medium saucepan. Add the fries and blanch them gently for 3–5 minutes — you want them slightly tender but not falling apart. Immediately transfer the blanched fries to an ice bath (water + ice) to stop cooking. Drain thoroughly and pat dry with clean kitchen towels or paper towels. Dry fries well; moisture will cause oil splatter and soggy fries.

Coat with cornstarch

Place the dried fries in a large bowl. Sprinkle 1 tablespoon cornstarch over them and toss gently until they have a very light, even coating. This helps create an extra-crispy exterior.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer and heat to 325°F (165°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato bubbles steadily but not vigorously.

First fry (blanch in oil)

Fry the coated fries in batches (do not overcrowd) for 3–4 minutes, until they are cooked through but still pale and soft. Remove with a slotted spoon or spider and drain on paper towels. Let them rest for at least 10 minutes; you can refrigerate them for up to an hour if preparing ahead.

Heat oil for final fry

Increase oil temperature to 375°F (190°C) for the final fry. Make sure oil is at temperature between batches.

Second fry (crisp)

Fry the blanched fries in batches at 375°F for 1.5–3 minutes, until golden brown and crisp. Work quickly and remove when they reach an even golden color. Drain on a wire rack set over a sheet pan or on paper towels.

Season and serve

While still hot, immediately sprinkle with kosher salt and a little black pepper, tossing gently to distribute. If desired, finish with optional garlic powder or grated Parmesan to taste. Serve hot as an add-on to sandwiches or burgers.