Side Dish: United States – Crispy Hand-Cut French Fries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) russet potatoes, about 3 large
- 4 cups (960 ml) ice water (for soaking)
- 4 cups (960 ml) neutral oil (canola, peanut, or vegetable), for deep frying (adjust to pot size)
- 2 tsp (10 g) kosher salt, plus more for finishing
- 1/2 tsp (2 g) black pepper (optional)
- Malt vinegar, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare potatoes: Peel the potatoes if desired and cut into 1/4–3/8-inch (6–10 mm) thick sticks. Try to keep pieces uniform for even cooking.
2. Soak and rinse: Place the cut potatoes in a bowl of ice water (use the 4 cups (960 ml)) and let soak at least 30 minutes, up to overnight in the refrigerator, to remove excess starch. Rinse briefly under cold water after soaking.
3. Dry thoroughly: Drain the potatoes and spread them on a clean kitchen towel or layers of paper towels. Pat completely dry; excess moisture will cause oil splatter and reduce crispness.
4. First fry — blanch: Heat the oil in a deep pot or Dutch oven to 300°F (150°C). Fry the potatoes in batches, not overcrowding, until they are tender but pale (about 4–6 minutes per batch). Use a slotted spoon to transfer fries to a wire rack set over a sheet pan to drain and cool.
5. Increase heat: When all batches are blanched and the oil has returned to temperature, raise the oil temperature to 375°F (190°C).
6. Second fry — crisp: Fry the cooled potatoes in batches again until golden brown and crisp, about 2–3 minutes per batch. Drain on a wire rack or paper towels.
7. Season and serve: Immediately toss the hot fries with 2 tsp (10 g) kosher salt (or to taste) and the 1/2 tsp (2 g) black pepper if using. Serve hot with malt vinegar on the side if desired.

1. Prepare potatoes: Peel the potatoes if desired and cut into 1/4–3/8-inch (6–10 mm) thick sticks. Try to keep pieces uniform for even cooking.
2. Soak and rinse: Place the cut potatoes in a bowl of ice water (use the 4 cups/960 ml) and let soak at least 30 minutes, up to overnight in the refrigerator, to remove excess starch. Rinse briefly under cold water after soaking.
3. Dry thoroughly: Drain the potatoes and spread them on a clean kitchen towel or layers of paper towels. Pat completely dry; excess moisture will cause oil splatter and reduce crispness.
4. First fry — blanch: Heat the oil in a deep pot or Dutch oven to 300°F (150°C). Fry the potatoes in batches, not overcrowding, until they are tender but pale (about 4–6 minutes per batch). Use a slotted spoon to transfer fries to a wire rack set over a sheet pan to drain and cool.
5. Increase heat: When all batches are blanched and the oil has returned to temperature, raise the oil temperature to 375°F (190°C).
6. Second fry — crisp: Fry the cooled potatoes in batches again until golden brown and crisp, about 2–3 minutes per batch. Drain on a wire rack or paper towels.
7. Season and serve: Immediately toss the hot fries with 2 tsp (10 g) kosher salt (or to taste) and the 1/2 tsp (2 g) black pepper if using. Serve hot with malt vinegar on the side if desired.