Camp Fries Recipe

Prep potatoes

Wash and scrub potatoes. For a mix, peel if desired. Slice potatoes into thick fries about 3/8–1/2 inch (1–1.3 cm) thick so they hold shape and crisp. Rinse cut potatoes under cold water until water runs clear to remove excess starch.

Soak

Place sliced potatoes in a large bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated). Soaking removes surface starch and improves crispness. Drain and pat completely dry with kitchen towels or paper towels.

Toss with cornstarch and seasoning

In a large bowl, combine the dried potato pieces (choose either russet or sweet potato or a 50/50 mix). Sprinkle 1 tablespoon cornstarch over them and toss to coat evenly. Add 1 tablespoon neutral oil if using. In a small bowl, mix 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Sprinkle seasoning over fries and toss gently to distribute.

Heat oil

In a heavy-bottomed pot or deep fryer, pour in 3–4 cups vegetable oil to reach about 2–3 inches deep. Heat oil to 325°F (160°C) for the first blanch fry. Use a thermometer to maintain temperature. If you don’t have a thermometer, test by dropping one small fry in — it should bubble steadily but not brown quickly.

First fry (blanch)

Working in batches to avoid crowding, fry the potatoes for 4–6 minutes until they are softened and have a pale, slightly golden color. They should not be crisp yet. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest at room temperature for 5–10 minutes (or refrigerate briefly) to allow steam to escape; this step helps achieve a crisp exterior on the second fry.

Raise oil temperature

Increase oil temperature to 375°F (190°C) for the final crisping.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–4 minutes until golden brown and crisp. Sweet potatoes may brown slightly faster; watch carefully to avoid burning. Remove fries with a slotted spoon and drain on a wire rack or paper towels.

Season and finish

Immediately after draining, sprinkle the fries with a light pinch of additional kosher salt to taste and toss gently. Transfer to a serving platter and sprinkle chopped fresh parsley over the fries.

Combine 1 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, and 1 teaspoon hot sauce (if using) in a small bowl. Whisk until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust acidity or heat as desired. Chill in refrigerator at least 15 minutes to let flavors meld.

Serve the aioli chilled or at room temperature alongside the hot fries for dipping.