Basket Recipe

Prepare potatoes

Peel the russet potatoes and trim the ends. Using a sharp chef's knife or a mandoline with a julienne blade, cut each potato into thin sticks about 1/4 inch (6 mm) thick and roughly 2–3 inches long. Try to keep the sticks uniform so they cook evenly.

Rinse and soak

Place the cut potato sticks in a large bowl and cover with cold water. Swirl them to remove excess surface starch. Drain the water and repeat the rinse once more. Refill the bowl with 4 cups cold water and add the ice cubes to chill. Soak the potatoes for at least 30 minutes, up to 2 hours. This removes more starch and helps achieve a crisp exterior and fluffy interior.

Dry thoroughly

Drain the soaked potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat the sticks completely dry — moisture will cause dangerous oil splatter and prevent crisping. For best results let them air-dry 10 minutes after towel-drying.

Heat oil

Pour 1.5 cups neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

First fry (blanch)

Working in small batches (do not overcrowd), add potato sticks to the oil and blanch for 3–4 minutes until they are cooked through but not browned. They should be limp and pale. Use a slotted spoon to remove them and drain on a wire rack or paper towels. Repeat with remaining potatoes.

Rest between fries

Let the blanched potatoes cool for 10–15 minutes. This step helps set the interior and prepares them for the crisping fry.

Heat oil for crisping

Increase the oil temperature to 375–400°F (190–205°C). If using a thermometer, wait until it stabilizes in this range. If not, test with a small piece of potato — it should sizzle vigorously and brown in under a minute.

Second fry (crisp)

Fry the blanched potato sticks in small batches for 1–2 minutes, turning as needed, until they are golden brown and crispy. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. Immediately sprinkle each batch with fine sea salt while hot so the salt adheres.

Season

After finishing all batches, sprinkle the fries with the remaining sea salt if needed (adjust to taste) and the optional 1/2 tsp freshly ground black pepper. Toss gently so the seasoning is even.

Optional garnish and serve: If using, toss the hot potato sticks with the finely chopped parsley for a fresh note. Serve immediately in a basket or serving dish with malted vinegar or ketchup on the side. Fries are best served hot and crispy.

Storage note: Leftovers will lose crispness. Recrisp in a single layer on a baking sheet at 425°F (220°C) for 6–8 minutes, or in an air fryer at 375°F (190°C) for 3–5 minutes.