Basket Of Fries Recipe

Prep potatoes

Wash and scrub the potatoes; do not peel unless you prefer. Trim any blemishes. Cut each potato lengthwise into 1/2-inch thick planks, then stack and cut into 1/2-inch sticks to create uniform fries.

Rinse and soak

Place cut potatoes in a large bowl and cover with cold water. Rinse by stirring and draining twice until the water runs mostly clear to remove excess surface starch. Then cover with 1500 ml cold water and refrigerate or let stand for at least 30 minutes (up to 2 hours).

Optional ice bath

If you soaked longer than 30 minutes, drain the potatoes and place them in a bowl with 4 cups of ice and enough cold water to cover for 10 minutes to stop any slight softening and keep them crisp. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Toss with cornstarch

Once completely dry, transfer the fries to a large bowl. Sprinkle 2 tsp cornstarch over them and toss gently to coat each fry in a thin, even layer. This promotes a crisp exterior when fried.

First fry (blanch)

Heat vegetable oil in a deep pot or heavy skillet to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently without browning. Working in a single layer in small batches, fry the fries for 3–4 minutes until they are pale and just beginning to soften but not colored. Use a slotted spoon to transfer fries to a wire rack or paper-towel-lined sheet to drain. Let cool for at least 10 minutes.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 2–3 minutes, or until golden brown and crisp. Do not overcrowd the pot. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season while hot

Immediately after each batch finishes draining, sprinkle with a portion of the finishing seasoning (see Seasoning section) so the seasonings adhere while fries are hot. Repeat for all batches.

In a small bowl, combine 1 tsp fine salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Mix well. Taste and adjust — if you prefer simpler fries, omit the garlic and paprika and use just salt and pepper.

Reserve the seasoning mixture near the frying station so you can evenly sprinkle it on fries immediately after frying to ensure it sticks and flavors the fries.

Arrange fries in a shallow basket or bowl lined with paper if desired. Serve hot with ketchup, mayonnaise, and a little vinegar-based relish or a small bottle of malt vinegar for a boardwalk feel.

If preparing for a group, keep cooked fries warm in a single layer on a baking sheet in a preheated oven at 200°F (95°C) for up to 15–20 minutes before serving. Do not stack fries in the oven or they will steam and soften.