Hot Fries Recipe

Wash and cut

Scrub the russet potatoes well. Leave the skin on for texture. Cut each potato into fries about 1/3–1/2 inch (8–12 mm) thick for classic hot fries.

Rinse to remove starch

Place cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. This helps them crisp.

Soak

Submerge the rinsed fries in 1 liter cold water and refrigerate for at least 30 minutes and up to 2 hours. For faster turnaround, soak 30 minutes; for best texture, 2 hours. After soaking, drain, then transfer fries to a bowl of ice water for 10 minutes to firm them. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

While the potatoes soak, combine the smoked paprika, hot paprika (or cayenne), garlic powder, onion powder, ground black pepper, fine sea salt, brown sugar, and red pepper flakes in a small bowl. Stir to blend evenly. Taste a tiny pinch to check heat level and adjust cayenne or red pepper flakes if you prefer milder or spicier fries.

Coat fries lightly

In a large bowl, toss the dried fries with cornstarch and flour until a thin, even dusting coats each fry. This creates a light crisp crust. Shake off any excess.

Heat oil

Pour neutral oil into a deep, heavy pot or deep fryer to a depth of at least 3 inches (about 7–8 cm). Heat the oil to 325°F (160°C) for the first fry. Use a thermometer for accuracy.

First fry (blanch)

Working in batches of about 8–10 fries (do not overcrowd), fry the coated potatoes at 325°F (160°C) for 4–5 minutes until softened and beginning to color lightly. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the blanched fries rest for 10–15 minutes. Repeat until all fries are blanched.

Raise oil temperature & second fry

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crispy, 2–4 minutes per batch depending on thickness. Remove and drain on a wire rack or paper towels; sprinkle immediately with about half of the prepared seasoning mix so it adheres to the hot fries. Repeat for all batches.

In a small bowl, mix the melted butter with lemon juice. When all fries are fried and lightly seasoned, toss them gently in a large bowl with the butter-lemon mixture so they get a glossy coating.

Sprinkle remaining seasoning mix over the fries to taste, then toss again. Finish with the chopped parsley for color and freshness. Taste and add additional salt or heat as desired.

Serve immediately while hot and crispy. Hot fries pair well with ketchup, spicy mayo, or ranch for dipping.