Seasoned French Fries Recipe

Wash and cut

Wash russet potatoes thoroughly. Peel if desired (skin on gives more texture). Cut each potato into 1/3-inch (about 8 mm) sticks: first square off a thin slice from one side to stabilize, then slice lengthwise, stack and cut into sticks for uniform size.

Rinse

Place cut fries in a large bowl and rinse under cold running water, tossing, until the rinse water runs clear, about 1–2 minutes, to remove surface starch.

Soak

Submerge the rinsed fries in a bowl with 1600 ml cold water and add the ice cubes. Soak for at least 30 minutes and up to 2 hours (longer soak yields crisper fries). Keep refrigerated if soaking more than 1 hour.

Dry

Drain fries in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry to remove surface moisture—this is critical for crispness and safe frying.

Toss with cornstarch

Place dried fries in a large bowl. Sprinkle 2 tbs cornstarch evenly over the fries. Toss gently to coat each piece lightly and evenly. The cornstarch helps create a crisp exterior.

Mix dry seasoning

In a small bowl, combine kosher salt, smoked paprika, granulated garlic, onion powder, black pepper, cayenne, and dried parsley (if using). Mix thoroughly.

Season fries

After coating with cornstarch, add about two-thirds of the mixed dry seasoning to the fries and toss to distribute. Reserve the remaining seasoning to finish after frying so flavors remain bright and not burnt during frying.

Heat oil

Pour oil into a deep Dutch oven or heavy-bottomed pot to a depth of about 4 inches (approx. 1 L recommended). Attach a thermometer and heat oil to 160°C (320°F) for the first blanching fry. If you don't have a thermometer, heat oil until a small piece of potato bubbles steadily but not violently.

First fry (blanch)

Working in batches (do not overcrowd), lower fries into the 160°C oil and fry for 4–5 minutes until softened and pale golden but not browned. Use a spider or slotted spoon to remove fries and drain on a wire rack or paper towels. Allow oil to return to temperature between batches.

Raise temperature

Increase oil temperature to 190°C (375°F) for the second fry. Let the oil stabilize at this higher temperature.

Second fry (crisp)

Return blanched fries to the hot oil in batches and fry for 2–3 minutes, until deep golden and crisp. Work quickly and avoid overfilling the pot. Remove fries with a spider or slotted spoon and drain briefly on a wire rack or paper towels.

Season and serve

While fries are still hot, immediately sprinkle the reserved seasoning mixture and the optional finishing salt over the fries and toss gently to coat. Scatter the chopped fresh parsley over the fries if using. Taste and add additional salt if desired. Serve hot.