Twice-cooking these fries yields the tastiest results: The first round cooks the potatoes and removes some of the water and starch, while the second makes them nice and crisp. Prep and Cook Time: about 1 3/4 hours, plus at least 2 1/4 hours for chilling and cooling.

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Makes 6 cups


Ingredient Checklist


Instructions Checklist
  • Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Chill at least 2 hours or overnight. Drain and pat very dry.

  • Pour about 3 in. of oil into an 8- to 10-qt. pot; bring to 325° over medium-high heat. With a slotted spoon, carefully lower a heaping spoonful of potatoes into oil. Cook, stirring occasionally to keep fries from sticking, until potatoes are tender to the bite and ends begin to turn golden, 3 to 5 minutes. Adjust heat as needed to maintain temperature. With a slotted spoon, transfer fries to a baking pan lined with paper towels. Allow oil to return to 325° and repeat with remaining potatoes, arranging them in a single layer (you'll need a second baking pan). Let cool completely, about 15 minutes. (At this point, you can wrap fries airtight and chill up to 1 day.)

  • Preheat oven to 200°. Set a rack in a rimmed pan and put in oven.

  • In a large bowl, combine garlic, parsley, and butter. Reheat oil in pot to 375°. Remove paper towels from underneath fries. With a slotted spoon, lower 2 spoonfuls of fries into oil and cook, stirring occasionally, until crisp and deep golden, 2 to 3 minutes. With a slotted spoon, transfer fries to rack in oven and keep warm. Allow oil to return to 375°, and repeat with remaining potatoes.

  • Gently mix fries with parsley mixture. Season to taste with salt. Serve immediately.

  • Note: Nutritional analysis is per 1-cup serving.

Chef's Notes

Though it's pricey, peanut oil creates exceptionally delicious fries. A deep-frying thermometer is essential for gauging oil temperature so that the potatoes cook evenly. We like the Taylor Classic Candy and Deep-Fry Analog Thermometer ($13; available at housewares and home improvement stores), which comes with a built-in pan clip. The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels. If you're making burgers along with the fries, finish the fries through step 2, then start on the burgers.


The Kitchen, Boulder, Colorado

Nutrition Facts

222 calories; calories from fat 53%; protein 3.2g; fat 13g; saturated fat 2.7g; carbohydrates 25g; fiber 2.1g; sodium 23mg; cholesterol 3.5mg.