Straight-cut Fries Recipe

Wash and peel

Wash the potatoes under cold running water to remove dirt. Peel the potatoes if you prefer skinless fries; leave the skin on for a more rustic fry.

Square and cut

Trim the rounded sides of each potato to create a rectangular block (this helps produce straight cuts). Cut each potato lengthwise into 1/2-inch (about 12 mm) thick slabs, then stack slabs and cut lengthwise again into 1/2-inch sticks to create straight-cut fries. Keep pieces uniform in size for even cooking.

Rinse

Place the cut fries in a large bowl and cover with cold water. Swirl to remove surface starch and drain. Repeat rinsing and draining 2–3 times until the rinse water is noticeably clearer.

Soak

Cover the cut fries with cold water (about 1.6 L for 4 potatoes) and stir in 2 tablespoons kosher salt. Optional: add 1 teaspoon sugar to help browning. Refrigerate and soak for at least 30 minutes and up to 4 hours. This step removes excess starch and firms the potatoes for crisper fries.

Ice bath (optional)

If you soaked longer than 1 hour, drain the soaking water and refresh with cold water and a few ice cubes for 5–10 minutes to firm the fries, then drain again.

Dry thoroughly

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

Heat oil for first fry (blanch)

Pour about 1–1.2 L of neutral oil into a heavy pot or deep fryer, leaving at least 5 cm of headspace. Heat oil to 325°F (160°C). Use a thermometer to monitor temperature.

First fry (blanching)

Working in batches that do not overcrowd the pot (about 6–8 oz / 175–225 g of fries per batch), lower the dried fries into the 160°C oil and cook until they are pale, tender, and just beginning to look set — about 4–6 minutes. They should not brown. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel–lined tray to drain. Repeat with remaining fries.

Rest

Allow the blanched fries to cool for at least 10 minutes at room temperature. You can refrigerate for up to 30 minutes to firm them further before the final fry.

Heat oil for second fry (crisping)

Increase oil temperature to 375°F (190°C). Let the oil stabilize at this temperature before frying the final batches.

Second fry (finish)

Working in batches, return the blanched fries to the 190°C oil and fry until golden brown and crisp, 2–4 minutes depending on thickness and batch size. Stir gently to promote even browning. Transfer to a wire rack or paper towel–lined tray to drain briefly.

While still hot, season the fries evenly with 1 teaspoon fine sea salt (or to taste) and 1/2 teaspoon freshly ground black pepper. Toss gently so seasoning adheres. If using, sprinkle 2 tablespoons chopped fresh parsley for color and freshness. Serve immediately with ketchup or your preferred dipping sauce.