Fries Recipe

Wash and cut

Wash the potatoes under cold running water to remove dirt. Do not peel if you prefer skin-on fries; otherwise peel. Cut each potato into 1/2-inch to 3/4-inch sticks: slice lengthwise into 1/2–3/4-inch slabs, stack a few slabs and cut into sticks so pieces are uniform.

Soak and chill

Place the cut fries into a large bowl and cover with cold water. Insert 1 tablespoon salt and stir. Let soak at least 30 minutes (or up to 2 hours) to remove excess surface starch. For extra crispness, after soaking, drain and transfer fries to a bowl of fresh ice water for 10 minutes, then drain and pat completely dry on clean kitchen towels or paper towels.

If using: toss the fully dried potato sticks with 1 tablespoon potato starch or cornstarch in a large bowl until lightly and evenly coated. Shake off excess starch. This step helps achieve an extra-crisp exterior.

Heat oil to medium

Pour oil into a heavy-bottomed pot or deep fryer so there's enough oil to fully submerge fries (about 1.5 liters depending on your vessel). Heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium until oil is shimmering but not smoking.

Working in batches (do not overcrowd), add a single layer of potato sticks to the 300°F oil and cook for 4–6 minutes until the potatoes are softened and pale (no significant browning). Remove with a slotted spoon or spider and drain on a wire rack or paper towel-lined tray. Repeat until all fries are par-cooked.

Let the par-cooked fries cool to room temperature. For best results, you can refrigerate them on a tray for 20–60 minutes to dry further before the final fry.

Heat oil for finishing

Increase the oil temperature to 375°F (190°C). Ensure temperature is stable before adding fries.

Working in small batches, fry the par-cooked fries 2–4 minutes until they turn golden brown and crisp. Stir gently once or twice so they brown evenly. Remove with a slotted spoon to a paper towel-lined tray or wire rack to drain excess oil.

Immediately while hot, sprinkle each batch evenly with fine salt (about 1/4 tsp per batch) and a pinch of freshly ground black pepper. If using parsley, toss lightly to coat. Serve hot.

Do not overcrowd the fryer — overcrowding drops oil temperature and produces soggy fries. Use a thermometer for best results. Let oil cool completely before disposing or storing. Adjust salt to taste. Serve with ketchup, mayo, or your preferred dipping sauce.