Hand – Cut French Fries Recipe

Select and rinse

Choose 3–4 medium russet potatoes (about 2 to 2 1/2 lb total). Rinse under cold running water to remove dirt. Do not peel if you prefer skin-on fries; otherwise peel them.

Cut into hand-cut fries

Trim ends, then cut each potato into 1/3 to 1/2-inch thick planks. Stack planks and slice into 1/3 to 1/2-inch sticks so fries are uniform. Aim for roughly 8–10 cm (3–4 in) long sticks.

Rinse and soak

Place cut fries into a large bowl and rinse under cold water, agitating until the water runs clear to remove surface starch. Drain and then cover with 4 cups of ice water. Soak at least 30 minutes, preferably 1–2 hours (or refrigerate up to overnight) to firm the potato and remove more starch.

Dry thoroughly

When ready to cook, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil sputtering and prevent crisping. Allow to air-dry for 10–15 minutes if necessary.

Heat oil

Pour about 2 cups of neutral frying oil into a heavy pot or Dutch oven. Attach a thermometer and heat oil to 300°F (150°C) for the first (blanch) fry. If you don't have a thermometer, heat over medium-low until a small cube of potato bubbles gently.

First fry (blanch)

Working in small batches (avoid crowding), add a single layer of dried potato sticks and blanch for 4–6 minutes until softened but not colored. Transfer fries to a wire rack or paper towel-lined tray to drain. Repeat until all fries have been blanched.

Increase heat

Raise the oil temperature to 375°F (190°C) for the second fry. Let the oil come fully to temperature between batches so fries crisp quickly.

Second fry (crisping)

Fry the blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.

Season immediately

While still hot, sprinkle each batch with salt (about 1/2 tsp per batch), a pinch of black pepper, and optional garlic powder if using. Toss gently to coat. Finish with optional chopped parsley for color and flavor.

Serve

Serve fries hot for best texture alongside ketchup, mayonnaise, or your preferred dipping sauce.