Sidewinders Fries Recipe

Wash and scrub the russet potatoes thoroughly. Do not peel unless you prefer; leaving the skins on adds texture. Using a spiralizer set to the thick ribbon or a crinkle/spiral cutter, cut each potato into long spiral 'sidewinder' shapes about 1/4–3/8 inch thick. If you don't have a spiralizer, use a julienne peeler to create long curly strips.

Place the cut potatoes in a large bowl of cold water as you work to prevent browning. After all potatoes are cut, drain and refill the bowl with cold water, then refrigerate and soak for 20–30 minutes to remove excess starch. This helps achieve crispness.

Drain the soaked potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly to remove as much surface moisture as possible. Let sit for 10 minutes and pat again — very dry fries crisp better.

In a large bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, cayenne, black pepper, dried oregano (if using) and 1 teaspoon kosher salt. Toss the dried potato spirals with the seasoned cornstarch mixture until bits are evenly coated. The cornstarch forms a light crust when fried.

Heat oil

Pour 1.5 liters of vegetable oil into a heavy, deep pot or Dutch oven so the oil depth will be about 2–3 inches. Heat oil over medium-high heat to 325°F (160°C). Use a candy/deep-fry thermometer to monitor temperature.

First fry (blanch)

Working in batches so you do not overcrowd the pot, add a portion of the coated potato spirals and cook for 3–4 minutes until they are softened and pale golden but not crisp. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let the oil return to 325°F between batches.

Increase temperature

After all batches are blanched, increase the oil temperature to 375°F (190°C).

Second fry (crisp)

Fry the blanched spirals in batches at 375°F for 2–3 minutes until deeply golden and crisp. Remove to a wire rack or paper towels to drain. Immediately sprinkle with remaining 1 teaspoon kosher salt while fries are hot so the salt adheres.

In a small bowl, mix the melted butter with the chopped parsley. While the fries are hot, gently toss or brush them with the butter-parsley mixture to give a glossy, herb-scented finish. If desired, sprinkle grated Parmesan over the fries and toss lightly to distribute.

If making the dipping sauce: Whisk together mayonnaise, ketchup, hot sauce, lemon juice and black pepper in a small bowl until smooth. Taste and adjust seasoning to preference.

Serve the Sidewinders Fries immediately while hot and crisp with the optional dipping sauce on the side.