Fries Recipe

Wash and peel (optional)

Scrub the russet potatoes under cold running water. Peel if you prefer skinless fries; leaving the skin on is fine for a more rustic result.

Cut into fries

Trim the potato ends, then slice each potato lengthwise into 1/3" to 1/2" thick planks. Stack a few planks and cut lengthwise into sticks to create uniform fries. Aim for even thickness so they cook evenly.

Soak

Place cut fries in a large bowl and cover with 4 cups cold water. Add ice cubes to keep water cold. Soak for 30 minutes to 2 hours (minimum 30 minutes) to remove surface starch and help achieve crispiness. For best results, soak up to 2 hours.

Dry

Drain the potatoes into a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to spit and reduce crispness.

Bring water to a boil

In a medium pot, combine 6 cups water and 1 tablespoon salt and bring to a rolling boil.

Blanch

Add the dried potato sticks to the boiling salted water and blanch for 3 to 4 minutes, until the exterior is tender but the centers are still slightly firm. Do not let them become fully cooked.

Shock & dry

Immediately transfer the blanched fries to the bowl of ice water to stop cooking for about 2 minutes. Drain thoroughly and pat dry again on clean towels. Allow them to air-dry on a rack for 10 minutes if time permits.

Heat oil for first fry

In a heavy-bottomed pot or a deep fryer, add 4 cups neutral oil. Heat to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently when added.

First fry (blanch fry)

Working in small batches (do not overcrowd), lower fries into the oil and cook for 3 to 4 minutes until pale gold and just beginning to turn tender. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let rest for 5–10 minutes.

Heat oil for second fry

Raise oil temperature to 375°F (190°C). This higher temperature will crisp the exterior.

Second fry (finish)

Return the rested fries to the hot oil in batches and fry for 1.5 to 3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels.

Season immediately

While the fries are hot, sprinkle with the fine sea salt (use more to taste), freshly ground black pepper, and optional garlic powder. Toss gently to distribute seasoning evenly. If using parsley, toss with parsley for a fresh finish.

Serve hot with your favorite dipping sauces (ketchup, mayo, aioli) as a side. Leftover fries can be reheated in a hot oven or air fryer to restore some crispness.