Full Fry Platter Recipe

Time1h 30m

Serves12

Enough fries to feed up to 12 people. Pairs perfectly with our BYO trays.

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Ingredients

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1
Prep the Potatoes
Wash and peel the Russet potatoes. Cut them into evenly sized sticks or wedges, about 1/4 inch thick, to ensure consistent cooking.
2
Soak the Potatoes
Place the cut potato sticks in a large bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.
3
Drain and Dry
After soaking, drain the potatoes and lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove excess moisture.
4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature for accuracy.
5
Fry the Potatoes
Carefully add the dried potato sticks to the hot oil in batches. Do not overcrowd the pot. Fry each batch for about 4-5 minutes or until golden brown and crispy.
6
Drain and Season
Once fried, remove the fries with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season immediately with salt, paprika, garlic powder, and black pepper to taste.
7
Garnish
Finely chop the fresh parsley and sprinkle it over the seasoned fries for an added touch of flavor and color.
8
Serve
Transfer the fries to a large serving platter and serve hot. Enjoy with your BYO trays or your favorite dipping sauces.