Fries Recipe
Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.
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Ingredients
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Potatoes & oil
Seasoning
Finishing (optional)
Method
Potatoes & oil
- 1
Prep potatoes
Wash and peel the potatoes (peel optional). Cut each potato into 1/4-inch to 3/8-inch sticks for classic fries. Rinse the cut fries under cold running water until the water runs clear to remove excess surface starch (about 1–2 minutes).
- 2
Soak the rinsed fries in a large bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This removes more starch and helps achieve a crisp exterior.
- 3
Dry thoroughly
Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and prevent crisping.
- 4
Par-cook (blanch) — optional but recommended for best texture
Heat 0.25 cup neutral oil in a heavy skillet over medium-high until it reaches about 325°F (160°C) if you have a thermometer, or until small bubbles gently rise from a single fry. Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until they are just cooked through and pale (not browned). Remove with a slotted spoon to a paper towel-lined tray and let cool. This step yields a fluffy interior.
- 5
Final fry
Heat the remaining oil (about 1 cup or enough to reach 2–3 inches deep in a pot) to 375°F (190°C). If you used a blanch step, fry the cooled potatoes in small batches for 2–3 minutes until golden and crisp. If you skipped blanching, fry the dried raw fries at 325°F (160°C) for 4–5 minutes until tender, then increase oil to 375°F and fry again 1–2 minutes to crisp and brown.
- 6
Use a slotted spoon to transfer fries to a wire rack set over a baking sheet or paper towels to drain. While still hot, proceed to seasoning.
Seasoning
- 7
Immediately sprinkle the hot fries with kosher salt, a pinch of fine sea salt, black pepper, and paprika if using. Toss gently (use tongs or shake in a large bowl) to distribute seasonings evenly so every fry is lightly coated.
Finishing (optional)
- 8
If you like herb or cheese finishes, sprinkle chopped parsley and grated Parmesan over the fries while still hot and toss lightly to adhere.
- 9
Serve the fries immediately for best texture and crunch. Offer with your favorite dipping sauces.
