Barn Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato lengthwise into 1/2-inch thick planks, then into 1/2-inch wide sticks so they resemble standard fries. Place cut fries into a large bowl of cold water and soak 30 minutes to 1 hour to remove excess starch (helps crisp up).

Dry and season

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a large bowl toss dried fries with salt, black pepper, garlic powder, and smoked paprika so each piece is evenly coated.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron) or medium pot — you need enough to shallow-fry to about halfway up the fries. Heat oil over medium-high heat until it reaches 350°F (175°C) or a bubble test indicates readiness (a small piece of bread should sizzle briskly).

Fry in batches

Working in a single layer without overcrowding, add a portion of fries to the hot oil. Fry 3–5 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon or spider to a paper towel–lined tray to drain. Repeat with remaining fries, allowing oil to return to temperature between batches.

Butter toss and finish

While the last batch fries are resting, melt the unsalted butter in a small saucepan or microwave. Place all drained fries in a large bowl, pour the melted butter over them, and toss gently to coat. Immediately sprinkle the chopped parsley and grated Parmesan (if using) onto the fries and toss again so the herbs and cheese adhere.

Adjust seasoning and serve

Taste one fry and add additional salt, pepper, or a few drops of hot sauce if desired. Serve hot on a platter with the dipping sauce on the side.

Whisk together mayonnaise, ketchup, Dijon mustard, lemon juice, and cayenne in a small bowl until smooth. Taste and adjust heat or acidity. Chill until ready to serve.