Fries Recipe

Prepare potatoes

Wash and scrub the potatoes. Peel if desired. Cut each potato into 1/3-inch sticks for classic fries. Rinse the cut potatoes thoroughly under cold water until the water runs clear to remove excess starch.

Soak

Place the cut fries in a large bowl of cold water and refrigerate or rest for at least 30 minutes (up to 2 hours). This further removes starch and helps achieve crispiness.

Dry

Drain the fries and spread them on clean kitchen towels or paper towels. Pat very dry—moisture will cause oil splatter and prevent crispiness.

First fry (blanch)

Heat canola or peanut oil in a heavy pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until oil is shimmering but not smoking. Working in batches, fry the potatoes for 3–4 minutes per batch until they are soft and a pale blond color (do not brown). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let rest for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. While hot, season evenly with kosher salt and freshly ground black pepper. Toss lightly to distribute seasoning.

Finish

Transfer fries to a serving platter and sprinkle with finely chopped parsley for color. Keep fries warm in a low oven (200°F / 93°C) on a baking sheet with a rack if making multiple batches.

In a small bowl, combine store-bought ketchup with smoked paprika. Stir until smooth. Adjust smoked paprika to taste for a subtle smoky note. Transfer to a serving ramekin.

In a small bowl, whisk together mayonnaise and sour cream until smooth. Add buttermilk a tablespoon at a time until the mixture reaches a dipping consistency (should coat a spoon). Stir in dried dill, garlic powder, onion powder, chopped chives, kosher salt, and black pepper. Taste and adjust seasoning. Chill for 10–15 minutes before serving to let flavors meld. Serve in a ramekin.

In a separate small bowl, whisk together mayonnaise and ketchup until combined. Add hot sauce, dill pickle brine, smoked paprika, garlic powder, and lemon juice. Taste and adjust balance—add more hot sauce for heat, more pickle brine for tang, or more ketchup for sweetness. Chill briefly if desired. Serve in a ramekin.

Arrange fries on a platter alongside three ramekins containing the ketchup, ranch, and chomp sauce. Provide extra napkins. If desired, offer additional kosher salt to taste at the table.