Ingredients
Equipment
Method
- Fill a large bowl with cold water. Set the bowl near your prep station, we’ll add the cut potatoes to this.
- Slice russet potatoes into ¼-inch sticks. I like to trim off one side of the potato to create a flat surface for stabilizing while slicing. Then, cut the potato lengthwise into ¼-inch slices. Next, lay the slices on the cutting board and cut lengthwise again into ¼-inch sticks. You should end up with long, skinny fry-shaped potatoes. Add them to the bowl of cold water to keep them from browning as you continue to prep the rest of the potatoes.
- Drain the bowl and rinse the potatoes once more under cold water to remove excess starch. Fill the bowl again with cold water and let the potatoes soak for a minimum of 30 minutes in the refrigerator.
- Parcook the potatoes. Bring a large pot of salted water to a boil. Salt the water like you would pasta water. Line a baking sheet with paper towels. Drain water from the potatoes. Then, add them to the boiling water and cook for 4 minutes until just cooked through. Use a spider or small strainer to place the potatoes onto the baking sheet and pat dry. Make sure the potatoes are dried well, any excess water can cause splatter during frying.
- Now, fry the potatoes. In a large heavy bottom pot, heat the oil to 375°F. Line a baking sheet with paper towels and a baking rack if you have it. In batches, fry the potatoes until golden brown and crisp, about 4 minutes. Make sure not to overcrowd the oil, which can cause the temperature to decrease, resulting in greasy fries.
- Drain the fries on a paper towel-lined plate or baking sheet. Sprinkle with kosher salt and serve immediately.
Notes
Quick Tips
Soak long enough. A full 30-minute soak removes excess surface starch, which helps prevent sticking and promotes crispness.
Dry the potatoes thoroughly before frying. Any excess moisture will cause splattering and prevent proper browning.
Use a thermometer. Keeping the oil at 375°F ensures the fries cook quickly and don’t absorb excess oil.
Don’t overcrowd the pot. Frying in batches keeps the oil temperature steady and results in crisp fries instead of soggy ones.
Season immediately. Salt adheres best while the fries are still hot from the oil.
Freeze after parcooking. Once boiled and dried, freeze the potatoes in a storage bag for make-ahead fries, ready to fry straight from frozen.
Make Ahead & Reheating After parcooking and drying, refrigerate the fries until completely cool. Transfer to a freezer-safe bag and freeze for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cook time.
Reheat in a 400°F oven or air fryer for about 5 minutes until hot and crisp again. Avoid microwaving, which softens the exterior.
Soak long enough. A full 30-minute soak removes excess surface starch, which helps prevent sticking and promotes crispness.
Dry the potatoes thoroughly before frying. Any excess moisture will cause splattering and prevent proper browning.
Use a thermometer. Keeping the oil at 375°F ensures the fries cook quickly and don’t absorb excess oil.
Don’t overcrowd the pot. Frying in batches keeps the oil temperature steady and results in crisp fries instead of soggy ones.
Season immediately. Salt adheres best while the fries are still hot from the oil.
Freeze after parcooking. Once boiled and dried, freeze the potatoes in a storage bag for make-ahead fries, ready to fry straight from frozen.
Make Ahead & Reheating After parcooking and drying, refrigerate the fries until completely cool. Transfer to a freezer-safe bag and freeze for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cook time.
Reheat in a 400°F oven or air fryer for about 5 minutes until hot and crisp again. Avoid microwaving, which softens the exterior.