Fries Recipe

Peel and cut

Peel the russet potatoes (optional — you can leave skins on for a more rustic fry). Cut potatoes into even sticks about 1/4–1/2 inch (6–12 mm) thick for classic fries. Aim for uniform size so they cook evenly.

Rinse and soak

Place the cut fries into a large bowl and cover with 4 cups cold water. Swirl and rinse the starch from the surface until the water runs less cloudy. Add 1 cup ice to keep the water cold and soak the fries for 30–60 minutes (or up to 2 hours). This removes excess starch for crispiness.

Dry thoroughly

Drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture on the surface will cause oil splatter and prevents crisping. Allow them to air-dry 10 minutes more if needed.

Heat oil

Pour 4 cups of neutral frying oil into a heavy-bottomed pot or deep fryer, leaving at least 2–3 inches of headspace. Clip a thermometer to the pot and heat oil to 325°F (163°C) for the first, blanch fry. If you don't have a thermometer, heat until a small piece of potato gives gentle steady bubbling.

First fry (blanch)

Working in small batches (about 6–8 ounces per batch so the oil temperature doesn't drop too much), gently add the dried potato sticks to the 325°F oil and cook 4–5 minutes until they are softened and pale — not browned. Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels to drain. Let the oil return to 325°F between batches.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final crisping fry. Let the oil stabilize at this temperature before beginning the second fry.

Second fry (crisping)

Return the blanched fries to the 375°F oil in small batches and fry 2–3 minutes until golden brown and crispy. Stir gently so fries crisp evenly and do not stick together. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.

Drain and season

While fries are hot, sprinkle evenly with 2 tsp fine sea salt and, if using, 1 tsp garlic powder and 1 tsp black pepper. Toss gently to coat so seasoning adheres to the hot surface.

For a finishing touch, while fries are hot, sprinkle with 2 tbsp chopped fresh parsley and 2 tbsp grated Parmesan. Serve immediately for best texture — fries are crispiest right after frying.