Riverfries A La Carte Recipe
Make Riverfries A La Carte Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Riverfries
Riverfries Signature Seasoning (makes extra)
Optional Dips (choose any)
Method
Crispy Riverfries
Prep potatoes
Wash and peel the potatoes if you prefer (peeling optional). Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Keep sticks uniform so they cook evenly.
Rinse and soak
Place cut potato sticks in a large bowl of cold water. Rinse briefly, then fill bowl and let soak at least 30 minutes and up to 2 hours to remove excess surface starch. This helps achieve a crisp exterior.
Par-cook (first fry / blanch) or steam option
Drain the soaked potatoes and rinse under cold water. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry. Option A (recommended for best crispness): Heat 1–1.25 liters of oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until slightly softened and pale. Remove with a slotted spoon and drain on a wire rack or paper towels. Option B (oven par-cook): Toss dried sticks with 1 tbs oil and roast at 400°F (200°C) for 10–12 minutes just until tender but not browned.
Cool and dust with cornstarch
Let blanched fries cool for 10 minutes. Toss the cooled fries lightly with 2 tbs cornstarch (use a fine sieve for even dusting) and shake off excess. The cornstarch creates an extra-crispy crust during the second fry.
Second fry for crispness
Heat oil to 375°F (190°C). Fry the cornstarch-coated fries in small batches for 2–3 minutes each batch, or until golden brown and crisp. Avoid overcrowding the pot to keep oil temperature steady. Transfer fries to a wire rack or paper towels to drain briefly.
Season immediately
While fries are still hot, sprinkle 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper evenly over them. Toss gently to coat so the seasoning sticks.
Riverfries Signature Seasoning (mix & finish)
In a small bowl combine 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1/4 tsp cayenne pepper, and 1/2 tsp fine sea salt. Stir until evenly mixed.
To finish fries 'Riverfries' style, sprinkle 1–2 tsp of the signature seasoning per 4 servings over the hot fries and toss gently to coat. Adjust to taste; for a smoky-kick, add a little extra smoked paprika or cayenne.
Optional Dips (quick assembly)
Spicy mayo: whisk together 1/2 cup mayonnaise with 1 tsp hot sauce and 1 tsp lemon juice until smooth. Serve chilled.
Garlic-herb sour cream dip: mix 1/4 cup sour cream with 1/4 tsp garlic powder and a pinch of dried parsley and salt to taste. Stir until combined.