Jul 14 2026
Restaurants›Berkeley's›Turkey Sandwich French Fries Recipe

Turkey Sandwich French Fries Recipe

Inspired by Berkeley's
Time50m
Serves2

Make Turkey Sandwich French Fries Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fries

Turkey Sandwich Toppings (for tossing / serving)

Assembly & Garnish

Method

Fries

  1. 1

    Prep the potatoes

    Wash and scrub the russet potatoes. Peel if you prefer (skin on adds texture). Cut potatoes into 1/4- to 3/8-inch sticks for classic fries. Put cut fries into a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch.

  2. 2

    Dry and season

    Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat very dry—this prevents oil splatter and helps create crisp fries. In a bowl, toss dried fries with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.

  3. 3

    Heat oil

    In a heavy-bottomed pot or deep fryer, heat about 1 cup (or enough to give a 2- to 3-inch oil depth) of vegetable/canola oil to 325°F (approx. 160–165°C) for the first fry. If you don't have a thermometer, the oil should shimmer but not smoke.

  4. 4

    First fry (blanch)

    Working in batches so you don't crowd the pot, add fries and blanch for 3–4 minutes until pale and slightly softened but not browned. Remove with a slotted spoon to a wire rack or paper towel–lined sheet and let cool for several minutes.

  5. 5

    Second fry (crisp)

    Raise oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on paper towels or a wire rack. Immediately season with a light sprinkle of salt to taste while still hot.

Turkey Sandwich Toppings (for tossing / serving)

  1. 6

    Prepare the turkey salad

    In a medium bowl combine 6 oz chopped or shredded cooked turkey, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 2 tbsp finely diced celery, 1 tbsp chopped pickle relish (or 1 tbsp very finely chopped dill pickle), and 1 tbsp very finely diced red onion. Mix until uniformly coated. Taste and season with 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp celery seed if using. Adjust mayo or mustard to reach your preferred creaminess.

  2. 7

    Warm or chill (optional)

    You can use the turkey mixture at room temperature, chilled, or briefly warmed. For hot-topped fries, gently warm the turkey mixture in a skillet for 1–2 minutes so it is warm but not dry; for a classic cold salad topping, keep it chilled.

Assembly & Garnish

  1. 8

    Combine and cheese (optional)

    Place a single layer of hot fries on a serving platter or individual plates. Spoon the turkey salad evenly over the fries. If using shredded cheese, sprinkle 1/2 cup over the hot fries and turkey; the residual heat will slightly melt the cheese. For a more melted result, place assembled fries under a broiler for 1–2 minutes and watch carefully until cheese melts but fries don't burn.

  2. 9

    Finish and serve

    Garnish with chopped parsley and a squeeze of lemon if desired. Serve immediately with extra mayonnaise, mustard, or ketchup on the side for dipping.

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