Fries Recipe

Wash and cut

Scrub 1 kg russet potatoes under cold running water to remove dirt. Peel if you prefer skinless fries (skin on adds texture). Cut potatoes into even sticks about 1/2 inch (1.2 cm) thick for typical restaurant-style fries.

Rinse and soak

Place cut potatoes in a large bowl and cover with 1.5 liters cold water. Add 2 tsp kosher salt and stir. Let soak at least 30 minutes, ideally 1–2 hours, or refrigerate up to 24 hours. For quicker removal of surface starch, rinse under cold water until water runs clear, then proceed to ice bath.

Ice bath

After soaking, drain the potatoes and transfer to a bowl with cold water and 1 cup ice. Let sit 10 minutes to firm the fries and stop enzymatic activity. Drain and thoroughly pat dry with clean kitchen towels or paper towels — moisture will cause oil splatter and soggy fries.

Heat oil for first fry (blanch)

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm headspace. Heat oil to 325°F (160°C). If you don't have a thermometer, heat on medium and test with one fry: it should sizzle steadily without browning quickly.

First fry (blanch)

Cook the dried potatoes in batches so they don't crowd the pot. Fry each batch 4–6 minutes at 325°F (160°C) until the fries are soft and cooked through but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet to drain. Let cool 10–15 minutes. You can refrigerate for 15–30 minutes to help develop a crisp exterior during the second fry.

Heat oil for second fry

Increase oil temperature to 375°F (190°C). Allow the oil to come to temperature between batches so the oil recovers heat quickly.

Second fry (finish)

Fry the blanched fries in batches for 2–4 minutes at 375°F (190°C) until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. If desired, toss immediately with 2 tbsp of warm vegetable oil for extra sheen and to help seasonings adhere.

While fries are hot, sprinkle evenly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If using, add 1/2 tsp garlic powder and 1/2 tsp paprika or smoked paprika. Toss gently to distribute. Serve immediately.