Thick-Cut Fries
Crispy on the outside, fluffy on the inside! These homemade thick-cut fries are double-fried to golden perfection. The ultimate side dish for burgers, steaks, or just for dipping.
For 4 servings
8 steps. 25 minutes total.
- 1
Prepare the Potatoes: Wash and scrub the potatoes well
- a.Peeling is optional. Cut them lengthwise into uniform, 1/2-inch thick sticks.
- 2
Step 2
- a.Soak to Remove Starch: Place the cut potatoes in a large bowl and cover completely with cold water. Let them soak for at least 30 minutes and up to 2 hours. This step is key for crispy fries.
- 3
Step 3
- a.Drain and Dry Thoroughly: Drain the potatoes and spread them in a single layer on a clean kitchen towel or several layers of paper towels. Pat them until they are completely dry. Moisture is the enemy of crispiness and can cause dangerous oil splatters.
- 4
Step 4
- a.Heat the Oil: In a large, heavy-bottomed pot or deep fryer, pour in the oil to a depth of at least 2 inches. Heat over medium-high heat until a thermometer registers 300°F (150°C).
- 5
Step 5
- a.First Fry (Blanching): Working in batches to avoid overcrowding, carefully add a portion of the potatoes to the hot oil. Fry for 4-6 minutes, until the potatoes are soft and cooked through but still pale. They should not have any color.
- 6
Step 6
- a.Cool the Fries: Use a slotted spoon or spider strainer to remove the blanched fries from the oil and place them on a wire rack to drain and cool completely, for at least 30 minutes.
- 7
Second Fry (Crisping): Increase the oil temperature to 375°F (190°C)
- a.Once again working in batches, fry the cooled potatoes for 3-5 minutes, or until they are a deep golden brown and wonderfully crispy.
- 8
Step 8
- a.Season and Serve: Remove the finished fries from the oil, allowing excess oil to drip off. Immediately transfer them to a large bowl, season generously with fine sea salt, and toss to coat. Serve hot for the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Russet potatoes are the best choice for fries due to their high starch content and low moisture, which results in a fluffy interior and crispy exterior.
- 2Don't skip the soaking step! It removes excess surface starch, preventing the fries from sticking together and helping them crisp up.
- 3Ensure the potatoes are completely dry before frying. Any water will cause the hot oil to splatter dangerously.
- 4Use a deep-fry or candy thermometer to monitor the oil temperature accurately. Incorrect temperatures are the primary cause of greasy or burnt fries.
- 5For make-ahead convenience, the blanched and cooled fries (after the first fry) can be refrigerated for up to 2 days or frozen for several months before the final fry.
- 6Season the fries immediately after they come out of the fryer while they are still hot and glistening with oil, so the salt adheres properly.
Adapt it for your goals.
Seasoning
Toss the hot fries with other seasonings besides salt, such as garlic powder, onion powder, smoked paprika, Cajun seasoning, or finely chopped fresh rosemary.
PotatoPotato
While Russets are classic, you can use Yukon Gold potatoes for a creamier, slightly denser interior.
Dipping SaucesDipping Sauces
Serve with a variety of dipping sauces beyond ketchup, such as garlic aioli, spicy mayonnaise, cheese sauce, or malt vinegar.
Why this is on our healthy list.
Provides Quick Energy
The carbohydrates in potatoes are an efficient source of energy for the body and brain, making these fries a satisfying and energizing snack.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral and electrolyte that is important for muscle function and maintaining healthy blood pressure levels.
Frequently asked questions
One serving (approximately 186g) of these homemade thick-cut fries contains around 380-420 calories, primarily from the potatoes and the absorbed oil.