Classic Hand-Cut Fries
A good fry should be firm enough to hold its shape but soft inside. If you rush the heat, you end up with a burnt outside and a raw center.
Starch management is the difference between limp and crisp.
Russet potatoes are non-negotiable for their starch content. Don't skip the water soak; it removes the surface starch that makes fries stick together and keeps them from turning dark before they are cooked.
- Heavy-bottomed pot or dutch oven
- Deep-fry thermometer
- Spider skimmer or slotted spoon
- Wire cooling rack
- Chef's knife
What goes in.
- 3 lbRusset potatoes
- 2 qtNeutral frying oil, such as canola or peanut
- to tasteKosher salt
Blanch then Crisp
The first fry happens at 300°F until the potatoes are tender but pale. The second fry happens at 375°F for only a few minutes to set the crust.
The method.
Cut and soak
Peel the potatoes and cut them into batons roughly 1/4-inch thick. Place them in a large bowl of cold water for at least 30 minutes, then drain and dry them thoroughly with paper towels.
First fry
Heat the oil to 300°F. Working in batches to avoid crowding, lower the potatoes into the oil. Fry for about 5 to 7 minutes. They should be soft when pierced with a knife but show no color.
Rest
Remove the potatoes and spread them on a wire rack to drain and cool. Let them sit for at least 20 minutes before the final fry.
Second fry
Increase the oil temperature to 375°F. Drop the fries back in. Fry for 2 to 3 minutes until they turn a deep golden brown.
Season
Drain briefly on a clean rack or paper towel. Salt immediately while the oil is still coating the surface so the grains stick.
Other turns to take.
Garlic Herb
Toss the finished fries with finely minced parsley and fresh garlic paste while still hot.
Spiced
Add smoked paprika and a pinch of cayenne to your salt before seasoning.
When it doesn't go to plan.
Never overcrowd the pot; the oil temperature will drop too quickly and result in greasy fries.
If you see the oil starting to smoke, pull the pot off the burner immediately and let it cool.
Use a wire rack instead of a paper towel-lined plate for cooling to allow air circulation on all sides.
The ones that keep coming up.
Can I use waxy potatoes?
No. Waxy potatoes contain too much moisture and sugar, meaning they will burn or turn mushy long before they crisp up.
Why did my fries turn dark brown but stay soft?
Your first fry temperature was likely too high. It cooked the outside before the interior was softened by the heat.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe