Brandon Rodgers

James Beard nominated Best Chef of California

Hand Cut French Fries

Good with anything!

Brandt Beef Recipe Collection


  • 6 Russet Potatoes – grade No. 1 (peeled, held in water)
  • 4L. (135oz) Canola oil (can be substituted with vegetable oil, rice bran oil, or grapeseed oil)
  • Kosher salt
  • Optional: Aged Parmesan Cheese piece


  • Fry pot (roughly 8qt.)
  • Spider strainer
  • Thermometer for fryer
  • Sheet tray with rack
  • Microplane


  • Cut potatoes in half lengthwise.
  • Lay the potato down on a cutting board flat side down.
  • Slice potato lengthwise a 1⁄4" thick.
  • Lay the slices down on a cutting board flat side down and flat side facing to the right.
  • Slice the potato 1⁄4" thick into “sticks”. At the rounded edges and tips of potato leave it rounded, do not square it off. Leave it in a natural shape.
  • Place cut potato in water so that it does not oxidize until all the cutting is done.

Water Blanch

  • Once the cutting is done, place the sticks in a pot.
  • Cover with enough water to cover and surpass the sticks by roughly 3".
  • Bring the water to a boil.
  • Strain sticks in a colander and rinse thoroughly under running cold water.


  • Prepare a fry pot with 4L oil and preheat to 300°F.
  • Take two handfuls of french fries and place carefully into the pot.
  • Temperature should drop to 225°F. Maintain 225°F for 5-7 minutes.
  • Using a spider strainer, remove fries and place on a sheet pan with a rack.
  • Continue this step with the remaining cut fries.
  • Hold at room temperature until ready to fry OR let cool to room temperature, place in an airtight container, and put in the fridge for the next day.


  • Preheat oil to 400°F.
  • Drop two handfuls of fries into the pot and oil should drop to 350°F.
  • Maintain 350°F until golden brown and crispy.
  • Drain into a bowl that is lined with a paper towel.
  • Season with salt.
  • OPTIONAL to microplane a piece of aged parmesan over the top of the french fries.


The water blanch helps to extract the starch and gelatinize the starch, creating a shell for your french fry.

The oil blanch fully cooks the french fry and evaporates the moisture so that when you fry it at a hotter temperature you are able to create a crispy shell and fluffy inside instead of a wet soggy french fry.

The fry gets it crispy and hot!