Dipper Fries Recipe

1. Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/4- to 3/8-inch matchstick fries so they cook evenly. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

2. Dry and toss

Drain the soaking water and spread fries on clean kitchen towels or paper towels. Pat thoroughly dry. In a bowl, toss the dried fries with cornstarch (if using) to lightly coat — this increases crispness. Season with 1 tsp salt and 1/4 tsp black pepper, tossing to distribute.

3. Heat oil

In a deep pot or heavy-bottomed skillet, heat vegetable oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and rises.

4. First fry (blanch)

Working in batches to avoid overcrowding, fry the fries at 325°F for 3–4 minutes until soft but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

5. Second fry

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 immediately drain on a rack or paper towels.

6. Finish

While fries are still hot, adjust seasoning: sprinkle the Classic Dipper Seasoning on fries intended to be Classic, or proceed to toss with Garlic Parm topping for Garlic Parm fries (see next section). Serve immediately with chosen dips.

7. Combine garlic powder (1/2 tsp), onion powder (1/4 tsp), paprika (1/4 tsp), and finishing salt (1/4 tsp) in a small bowl. Sprinkle evenly over hot fries and toss briefly to coat. Taste and adjust salt or garlic levels to preference. Serve with ketchup or your preferred dip.

8. Make garlic butter

In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter. Add 1 tsp minced fresh garlic and cook gently for 30–45 seconds until fragrant but not browned.

9. Toss fries with topping

Place hot fries in a large bowl. Pour the garlic butter over the fries and toss gently to coat. Immediately sprinkle 2 tbs grated Parmesan, 1 tsp chopped parsley, 1/4 tsp lemon zest (if using), and 1/4 tsp salt over the fries and toss again to combine. The residual heat will melt the cheese slightly and adhere the topping.

10. Serve the Garlic Parm fries hot with garlic aioli or another dipping sauce. For extra presentation, garnish with additional grated Parmesan and parsley.

11. For Classic: serve fries with ketchup. For Garlic Parm: serve with garlic aioli. Place dips in small ramekins alongside the fries for dipping.