Cj Mahoney's Regular Or Seasoned Fries Recipe

Wash potatoes thoroughly and peel if desired (CJ Mahoney’s style often uses peeled potatoes). Cut potatoes into 1/3 to 1/2-inch sticks for classic restaurant fries. Keep cut fries submerged in cold water to prevent browning.

Once all potatoes are cut, transfer them to a large bowl and cover with cold water. Add about 1–2 tsp salt to help draw out starch. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This produces crisper fries.

Drain the soaked potatoes and rinse under cold water until water runs clear to remove released starch.

Blanching

Bring 2 liters of water and 1 tablespoon white vinegar to a rolling simmer (not a full boil). Add fries and simmer gently for 4–6 minutes until the outside is tender but the core is still firm (par-cooked). Do not overcook. Drain thoroughly and spread in a single layer on a baking sheet lined with paper towels to dry. Chill 15–30 minutes; you may refrigerate up to overnight to improve texture.

Heat neutral frying oil in a heavy pot or deep fryer to 325°F (163°C) for the first fry.

First fry (blanch/crisp)

Working in batches to avoid crowding, fry the par-cooked potatoes at 325°F (163°C) for 3–4 minutes until they begin to look set but are still pale. Remove with a slotted spoon and drain on paper towels. Let rest 5–10 minutes.

Second fry (finish/crisp)

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack over a sheet pan immediately.

While hot, sprinkle fries with the regular finishing salt (about 1 tsp as listed) and toss gently so seasoning clings. For seasoned fries, combine paprika, garlic powder, onion powder, black pepper, and smoked salt in a small bowl and toss 1–2 tsp of the mixture over each batch while fries are hot so the seasoning adheres. Taste and add more if desired.

Serve immediately for best texture. Provide ketchup or desired dipping sauces on the side.