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Hand Cut French Fries Recipe

Hand Cut French Fries

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6


  • 3 large russet potatoes washed, cut into 1 inch wide strips
  • 3 cups of canola oil
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic minced
  • salt to taste
  • cracked black pepper to taste


  • I toggle back and forth with skin on and skin off on the potatoes. I'm a big fan of skin on fries, but my kids can be picky at times when it comes to that matter. As pictured above, I went with skin off for my kid's sake.
  • Begin by adding the cut fries to a large bowl of cold water, and keep them in there for about 20 minutes. This helps remove a bit of the starch from the potato.
  • Now you have a couple of options here as well. You can drain the potatoes at this point and dry them on a large towel, getting them ready for the oil, or you can par-bake them. I also toggle back and forth on this one, and they both yield to making great potatoes. On this one, I par-baked them in a 350 degree oven, on a wire rack on a baking sheet, for approximately 15 minutes. During this time, add the oil to a medium-sized pot, along with one sprig of rosemary, and bring that up to about 300 degrees.
  • Take the other sprig of rosemary, and pull all of the needles off of it. Finely chop that into the minced garlic, and set aside.
  • Remove the rosemary spring. In small batches, add the fries and cook them only for about 5 minutes. Remove with a slotted spoon, and set them aside on some paper towel. Repeat with remaining potatoes.
  • When the potatoes are par-cooked, and drained, bring the oil temperature up to 350 degrees, and once reached, add the potatoes in small batches, back to the oil, cooking for another 5-7 minutes, or until they are golden brown, and crispy on the exterior. Again, remove with a slotted spoon, and set on some more paper towel to drain.
  • Repeat.
  • Add the fries to a mixing bowl, and generously season with salt and pepper. Toss in the rosemary and garlic paste, breaking it up, and mixing that into the fries, tossing along the way. I'm a big fan of rosemary and garlic fries. If you do not prefer either, simply discard that process.
  • What you end up with are perfectly crisp french fries that are nice and tender on the inside.