Thick-Cut Fries
Golden, crispy-on-the-outside, fluffy-on-the-inside thick-cut fries that rival any steakhouse. Soaked to remove excess starch, double-fried for the perfect crunch, then tossed with sea salt while still hot. These chunky potato wedges are pure comfort food, ready in under an hour.
For 4 servings
- prep · ~5 min
Cut the potatoes into thick batons.
1.Slice each scrubbed potato lengthwise into ½-inch thick planks.2.Stack a couple of planks and cut lengthwise into ½-inch thick sticks.3.Aim for uniform thickness so they cook evenly. - prep · ~10 min
Soak the cut potatoes in cold water.
1.Place the potato sticks in a large bowl and cover with cold water.2.Soak for at least 30 minutes (up to 2 hours) to remove excess starch.3.Drain and rinse well, then spread on paper towels.4.Pat completely dry—any moisture will cause oil to splatter.TIPDon't skip the soak. Removing surface starch is the secret to crispy fries that don't stick together. - fry · ~20 min
First fry: blanch the potatoes at 325°F.
1.Pour oil into a heavy-bottomed pot to a depth of at least 3 inches.2.Heat oil to 325°F over medium-high heat.3.Working in 2-3 batches, carefully add potatoes and fry until tender but not browned, about 4-5 minutes.4.Remove with a spider strainer and drain on a wire rack set over a baking sheet.TIPDon't overcrowd the pot. Cool the oil back to 325°F between batches. - rest · ~10 min
Rest the blanched fries.
Let the first-fried potatoes rest on the wire rack for at least 10 minutes. They can sit at room temperature for up to an hour. This rest period is essential for a fluffy interior.
- fry · ~10 min
Second fry: crisp at 375°F.
1.Increase the oil temperature to 375°F.2.Working in batches, return the rested potatoes to the hot oil.3.Fry until deeply golden brown and crispy, about 2-3 minutes.4.Lift out with a spider strainer and transfer to a fresh wire rack.TIPWatch closely—the high heat works fast and they can go from golden to burnt in seconds. - garnish · ~1 min
Season immediately with salt and serve hot.
While the fries are still piping hot and glistening, sprinkle with sea salt and toss gently to coat. Serve immediately for maximum crispiness.
TIPSalt sticks best when fries are fresh out of the oil. Season each batch as it comes out of the fryer.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a candy or deep-fry thermometer to maintain oil temperature precisely.
- 2Cut potatoes into uniform ½-inch sticks for even cooking and doneness.
- 3Pat the soaked potatoes extremely dry before frying to prevent dangerous oil splatter.
- 4Let the blanched fries rest on a wire rack, not paper towels, so steam escapes and they stay crisp.
- 5Fry in small batches and let oil return to 325°F between first-fry batches for consistent texture.
- 6Season each batch of fries the moment they come out of the oil so salt adheres perfectly.
- 7For make-ahead, blanch and rest the fries, then refrigerate for up to 1 day before the second fry.
Adapt it for your goals.
Herb & Garlic
After the second fry, toss the hot fries with minced fresh rosemary, thyme, and finely grated garlic. The residual heat releases the aromatics for a fragrant, savory twist.
Spicy CajunSpicy Cajun
Mix sea salt with smoked paprika, cayenne pepper, garlic powder, and black pepper. Dust over the finished fries for a bold, smoky kick that pairs well with dipping sauces.
Cheese & Gravy (Poutine)Cheese & Gravy (Poutine)
Top the hot fries with fresh cheese curds and douse with warm beef or mushroom gravy. This classic Canadian version turns the side into a hearty main.
Truffle ParmesanTruffle Parmesan
While the fries are still hot, toss with truffle oil, finely grated Parmesan, and a pinch of white pepper. The earthy truffle and salty cheese make an indulgent upgrade.
Why this is on our healthy list.
Rich in Potassium
Russet potatoes are an excellent source of potassium, an essential mineral that supports nerve function and muscle contractions.
Good Source of Vitamin C
Potatoes with the skin on provide vitamin C, which helps maintain a healthy immune system and aids in collagen production.
Provides Dietary Fiber
Leaving the skin on adds fiber to the fries, supporting healthy digestion and helping you feel fuller longer.
Low in Added Sugars
This recipe relies solely on natural potato sugars and salt, with no added sweeteners, making it a more balanced treat compared to many processed snacks.
Frequently asked questions
Yes, but russets are best for maximum fluffiness. Yukon Golds will yield a creamier interior with a slightly less crisp exterior, while waxy varieties like red potatoes should be avoided as they won't become fluffy.
