Fries Recipe

Wash and cut

Scrub the russet potatoes under cold running water to remove dirt. Leave the skin on or peel according to preference. Cut each potato into 1/4- to 3/8-inch thick sticks (matchstick/fries). Try to keep pieces similar in size for even cooking.

Rinse

Place the cut potato sticks in a large bowl and rinse under cold water, stirring, until the water runs clear. This removes excess surface starch that causes sticking and browning.

Soak

Cover the rinsed fries with the cold water listed and add the ice. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crispiness.

Dry

Drain the potatoes in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry — moisture on the surface will cause oil to spit and makes fries soggy.

First fry (blanch)

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until an inserted wooden spoon handle shows steady small bubbles around it. Blanch the fries in batches (don't overcrowd) for about 3–4 minutes until the exterior is softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest

Let the blanched fries cool for 10–15 minutes. You can refrigerate briefly to speed this if making ahead.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–4 minutes until golden brown and crisp. Stir gently to ensure even browning. Remove fries with a skimmer and drain on a wire rack or paper towels.

While fries are hot, immediately sprinkle with kosher salt (start with the 1 tbs, taste and adjust). Add the sea salt and pepper, and the optional garlic powder if using. Toss gently to distribute seasoning evenly. If using chopped parsley, sprinkle and toss now for a fresh finish.

Serve the fries hot alongside ketchup, mayonnaise, aioli, or your preferred dipping sauce.