Ingredients
Method
- Cut the potatoes into uniform sticks, approximately 1/4-inch thick. Place them in a large bowl of cold water and let them soak for at least 30 minutes (or up to overnight in the fridge) to remove excess starch. Drain and pat completely dry with clean kitchen towels; moisture is the enemy of crispiness.
- Pour oil into a heavy-bottomed pot or Dutch oven until it is about 2-3 inches deep. Heat the oil over medium-high heat to 275°F (135°C). This first low-temp fry cooks the inside without browning the outside.
- Carefully add half of the dried potato sticks to the oil. Fry for 4-5 minutes until they are soft and pliable but not colored. Remove with a slotted spoon or spider strainer and drain on a wire rack lined with paper towels. Repeat with the remaining potatoes. Let them cool completely; you can even refrigerate them at this stage if prepping ahead.
- Increase the oil temperature to 375°F (190°C) for the second fry. Once the oil is hot, add the par-fried potatoes back into the pot in batches. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- Remove fries from the oil and immediately transfer them to a wire rack (do not pile them on paper towels, or they will steam). Sprinkle with kosher salt while still hot. Taste and add flaky sea salt just before serving for texture.
Nutrition
Notes
The key is parboiling the potatoes before frying; it gelatinizes the exterior starch so it crisps up perfectly later. I usually make these on a busy Thursday when I need something fast but substantial, and I always toss them with flaky sea salt immediately after they come out of the hot oil—that tiny window is where the magic happens.
Using russet potatoes is non-negotiable for that fluffy interior, and don't skip the soaking step to remove excess surface starch. It sounds tedious, but it’s the difference between a greasy mess and a golden, crispy fry that stands up to your favorite burger or standalone as a serious snack.