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Ingredients
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Potatoes
Seasoning & finishing
Sauce (choose one or offer multiple)
Method
Prep
- 1
- 2
Rinse and soak
Place the cut fries in a large bowl and cover with cold water (approx. 1000 ml). Add ice cubes if available and soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps them crisp.
- 3
Dry thoroughly
Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry; any surface moisture will cause oil to splatter and prevent crisping.
Blanch (first fry)
- 4
Heat oil for blanching
Pour about 1 to 1 1/2 cups oil into a heavy-bottomed pot or deep fryer (enough for 2–3 inches/5–7 cm depth). Heat to 300°F (150°C). If you don't have a thermometer, heat on medium until oil is hot but not smoking.
- 5
Fry in batches
Working in small batches (do not overcrowd), carefully lower dried potato sticks into the 300°F oil. Blanch for 4–6 minutes until potatoes are softened but not colored. They should be tender and pale.
- 6
Drain and rest
Remove fries with a slotted spoon to a wire rack or paper towels to drain. Let them cool for at least 10–15 minutes. You can refrigerate for 15–30 minutes to firm them up for an even crisper finish.
Crisp (second fry)
- 7
Heat oil for crisping
Increase the oil temperature to 375–380°F (190–193°C). Use a thermometer for accuracy. This higher temperature will quickly crisp the exterior.
- 8
Fry until golden
Fry the blanched, cooled fries in batches for 2–3 minutes, turning once or twice, until golden brown and crisp. Do not overcrowd the pot to maintain oil temperature.
- 9
Drain and season
Remove fries to a wire rack or paper towels to drain. Immediately sprinkle with fine salt (about 1 tsp for the whole batch), a pinch of freshly ground black pepper, and any optional chopped parsley while still hot so seasoning adheres.
Serve
- 10
Transfer fries to a serving basket or plate. Offer your choice of sauce(s) — ketchup, mayonnaise, aioli, truffle mayo, or hot sauce — in small ramekins alongside. Serve hot.