Seasoned Fries Recipe

Cut and soak

Wash and optionally peel the potatoes. Cut potatoes into even 1/4- to 1/2-inch thick sticks. Place cut fries in a large bowl and cover with cold water and ice. Soak for 30 minutes to 2 hours to remove surface starch; longer soak yields crisper fries.

Rinse and dry

After soaking, drain the potatoes and rinse under cold water until water runs clear. Spread the fries on a clean kitchen towel or paper towels and pat very dry. Removing moisture is critical to avoid oil splatter and to achieve crispness.

First fry (blanch)

Heat the vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the dried potatoes in batches (do not overcrowd) for 4–5 minutes until soft and pale but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined tray to drain. Let fries cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.

While the fries are finishing the second fry, combine kosher salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne, dried parsley, and optional extra paprika in a small bowl. Stir thoroughly so the mixture is homogeneous.

Immediately after each batch comes out of the hot oil, place the fries in a large bowl or on the wire rack and sprinkle the seasoning evenly over the hot fries. Toss gently (use tongs or shake the bowl) so the seasoning adheres to the hot oil on the fries. Taste and adjust seasoning, adding finishing salt if needed.

If desired, garnish with freshly chopped parsley for color and a light fresh flavor. Serve the seasoned fries immediately while hot and crisp with your preferred dipping sauce.

Safety/optional: If you used larger batches, keep finished fries warm in a single layer on a wire rack in a 200°F (95°C) oven while you finish remaining batches to maintain crispness.