Kennebec French Fries Recipe

Wash and cut

Scrub the Kennebec potatoes under cold running water to remove dirt. Leave the skin on for a rustic fry or peel if preferred. Cut potatoes into even 1/3- to 1/2-inch thick sticks (about 8–10 cm long). Keep sizes as uniform as possible for even cooking.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold water, then drain. Fill the bowl with the 6 cups cold water and add ice if using. Soak the fries at least 30 minutes and up to 2 hours to remove surface starch. Longer soaking yields crisper fries. If soaking longer than 2 hours, change the water once and keep refrigerated.

Dry thoroughly

Drain the soaked fries in a colander and transfer to clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil to splatter and reduce crispness. Let them air-dry a few minutes on a tray if needed.

Heat oil

Pour the frying oil into a heavy, deep pot or Dutch oven leaving at least 3 inches of headspace. Attach a thermometer and heat oil to 325°F (163°C) for the first (blanch) fry.

First fry (blanch)

Working in small batches (to avoid overcrowding), gently lower a portion of the dried fries into the 325°F oil. Fry for 3–4 minutes until potatoes are softened and pale golden but not crisp. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan. Sprinkle each batch with 2 tsp kosher salt divided across batches (total of 2 tsp used during process). Allow blanched fries to cool for at least 10 minutes; they can be chilled for up to 1 hour before the second fry.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the finishing fry. Maintain this temperature between batches.

Second fry (finish)

Fry the blanched fries in batches at 375°F for 2–3 minutes until golden brown and crisp. Do not overcrowd. Remove fries, drain on a wire rack or paper towels, and immediately season with the remaining finishing salt (1 tsp fine sea salt) and freshly ground black pepper if using.

Garlic-Parmesan finish

If using optional finishers, while fries are hot, toss them in a large bowl with garlic powder, grated Parmesan, and chopped parsley. Mix gently so the cheese adheres. Taste and adjust seasoning. Serve immediately.

Serve

Serve the Kennebec fries hot and crisp with your choice of dipping sauces (ketchup, mayonnaise, aioli) and enjoy.