Fries Recipe

Prep potatoes

Wash and scrub the potatoes well. Trim any blemishes. Cut each potato into 1/4 to 3/8-inch sticks for classic fries. Try to keep the sticks uniform for even cooking.

Soak

Place the cut fries in a large bowl and cover with cold water. Stir in 1 tsp kosher salt and 1 tsp granulated sugar (the sugar helps with browning). Soak at least 30 minutes, up to 2 hours, refrigerated. This removes excess starch and helps crispness.

Dry and toss with cornstarch

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Transfer to a large bowl and sprinkle 2 tablespoons cornstarch over the fries; toss gently to coat evenly. The thin cornstarch layer further crisps the exterior.

First (blanch) fry - low temp

Heat oil in a heavy pot or deep fryer to 300°F (150°C). If using a pot, fill to no more than 1/2–2/3 capacity and attach a thermometer. Fry the fries in batches (do not overcrowd) for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5 minutes.

Second fry - high temp

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack. Immediately sprinkle with fine sea salt to taste (about 1 tsp for the whole batch). Serve hot.

Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, smoked paprika, 1 tsp salt, and 1/2 tsp freshly ground black pepper in a small bowl. Whisk until smooth and well incorporated. Taste and adjust lemon, salt, or pepper as desired. Chill at least 15 minutes to let flavors meld. Serve alongside fries as a dipping sauce.