Fresh Hand-cut Fries Recipe

Prep potatoes

Wash potatoes thoroughly. Leave skin on for texture and flavor or peel if preferred. Using a sharp chef's knife or mandoline set to 1/4 inch (6 mm), cut potatoes into 1/4 - 3/8 inch (6–9 mm) sticks. Trim ends so fries are even thickness for uniform cooking.

Rinse and soak

Place cut fries into a large bowl and cover with cold water. Add 1 tablespoon coarse kosher salt. Swirl and rinse the potatoes until the water runs less cloudy, then drain and refill with fresh cold water. Soak at least 30 minutes (up to 2 hours) to remove surface starch. For best crispness you can refrigerate in soaking water for up to 24 hours—drain and dry well before proceeding.

Dry and toss with cornstarch

Drain the soaked potatoes in a colander and spread on clean kitchen towels or paper towels. Pat completely dry — moisture prevents crisping. Transfer dried fries to a large bowl and sprinkle 2 tablespoons cornstarch over them. Toss gently to coat evenly; the cornstarch helps create a crunchy exterior.

First fry (blanch)

Pour vegetable oil into a heavy pot or deep-fryer to a depth of about 3 inches (enough to fully submerge fries). Heat oil to 300°F (150°C). Working in batches (do not overcrowd), add fries and blanch for 4–6 minutes until soft but not browned. Use a slotted spoon to remove fries and drain on a wire rack or paper towels. Let cool 10–15 minutes. This step cooks the interior.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, immediately sprinkle 2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper over the fries and toss gently to distribute. If using parsley, sprinkle chopped parsley now.

Serve

Serve hot in a basket or bowl alongside ketchup and aioli for dipping.

Ketchup & aioli

Place ketchup and aioli in small ramekins. For an extra touch, mix 1/2 teaspoon smoked paprika into the aioli or add a squeeze of lemon.