Umami Fries Recipe

Prep potatoes

Wash and peel potatoes if desired (peel left on gives more texture). Cut into even 1/4- to 1/2-inch matchstick fries or 1/3-inch batons. Aim for uniform pieces for even cooking.

Place cut potatoes in a large bowl and cover with cold water. Add kosher salt and agitate to release surface starch. Soak 30–60 minutes (30 min minimum, up to 2 hours) to remove excess starch and yield crispier fries.

Drain fries and rinse under cold running water until water runs clear. Pat completely dry on clean kitchen towels or paper towels. Any surface moisture will cause oil splatter and reduce crispness.

Par-fry (blanch) - optional two-step frying for extra crisp

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry batches of potatoes (do not overcrowd) for 3–4 minutes until soft but not colored. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest 10–20 minutes (or refrigerate for 30+ minutes) to cool.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-fried (or dry raw, if skipping par-fry) fries in batches for 2–3 minutes until golden brown and very crisp. Remove and drain on a wire rack or paper towels. Immediately season lightly with a pinch of fine sea salt while still hot.

While fries rest before the final fry or while they drain hot after the final fry, combine all umami seasoning ingredients in a small bowl: fine sea salt, granulated garlic, onion powder, black pepper, porcini powder (or powdered mushrooms), nutritional yeast, soy sauce powder or instant dashi (if using), and toasted sesame seeds. Mix thoroughly so the powders are evenly distributed.

Taste a pinch and adjust seasoning balance: add a bit more salt if bland, more nutritional yeast for cheesiness, or more porcini for earthiness. Keep total seasoning amount proportionate to fries — this recipe makes enough for 2 lbs potatoes.

Place hot fries in a large bowl or on a sheet tray. Drizzle the finishing oil (or toss with a few sprays of neutral oil) and immediately sprinkle the prepared umami seasoning over fries. Toss gently but thoroughly to coat while fries are hot so seasonings adhere.

If using, add grated parmesan and chopped chives or scallions; toss lightly to combine. Adjust final salt to taste.

Serve immediately with lemon wedges on the side (a tiny squeeze brightens the umami) and your choice of dipping sauces (ketchup, aioli, or spicy mayo).