Hand Cut Fries Recipe

Wash and peel

Rinse the russet potatoes under cold water. Peel them if you prefer peeled fries; leaving the skin on is also fine for texture and flavor.

Hand-cut fries

Cut each potato into 1/3 to 1/2-inch thick planks lengthwise, then stack a few planks and slice into 1/3 to 1/2-inch sticks. Try to keep pieces similar in size for even cooking. Place cut potatoes into a large bowl as you work.

After cutting, cover the fries with cold water (use the 'cold water' ingredient) to stop oxidation and remove surface starch. If you want extra-crisp fries, add ice to the water and soak for 30–60 minutes; otherwise soak for at least 20 minutes.

Drain the soaking water and rinse the fries under cold running water until the water runs clear to remove released starch. Pat the fries very dry with clean kitchen towels or paper towels — moisture prevents proper browning.

Blanch in oil (recommended)

In a deep pot or heavy skillet, combine 2 cups vegetable oil and 2 cups water (use the 'Par-cook' section ingredients). Heat gently over medium until the mixture reaches a simmer and the potatoes are around 160°F (just below a simmer). Add the dried fries in batches so they are submerged. Simmer for about 6–8 minutes until the potato centers are tender but not falling apart. Remove with a slotted spoon and drain on a rack or paper towels. Allow to cool and dry for 10–15 minutes before final frying. (This step reduces final frying time and increases crispness.)

Alternative: blanch in oil-only

If you prefer, you can instead blanch the fries in 325°F (163°C) oil for 4–6 minutes until pale and tender. Remove and cool before finishing. If you skip par-cooking entirely, proceed to the next section but expect slightly longer finish-fry time and slightly less uniform interior.

Heat 3 cups of neutral frying oil (or enough to give a 2–3 inch frying depth) in a deep pot or fryer to 350–375°F (177–190°C). Use a thermometer to maintain steady temperature. Working in small batches (do not overcrowd), carefully add fries to the hot oil and fry until golden brown and crisp, about 3–5 minutes if par-cooked, or 5–7 minutes if raw; times vary with thickness. Stir or shake the basket occasionally so fries color evenly.

Remove fries with a slotted spoon or spider and drain on a rack or paper towels. While still hot, season immediately with the measured salt, pepper, and optional garlic powder so the seasoning adheres.

Finish with the optional chopped fresh parsley if using. Serve hot.

Serve the fries immediately for best texture alongside ketchup, mayo, or your preferred dip. Leftover cooked fries can be stored in an airtight container in the refrigerator for up to 2 days and re-crisped in a 425°F (220°C) oven or in a hot skillet for a few minutes.