Hoe Fries Recipe

Prepare potatoes

Peel (optional) then cut the russet potatoes into 1/4- to 1/3-inch thick matchstick fries. Rinse the cut potatoes in cold water to remove surface starch until the water runs clear (about 2–3 rinses).

Soak the rinsed potatoes 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 crispiness.

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to remove as much moisture as possible.

While potatoes soak, combine the all-purpose flour, cornstarch, sea salt, black pepper, garlic powder, paprika, and cayenne (if using) in a large shallow bowl or wide plate. Whisk to blend evenly.

Toss the dried potato sticks in the dry mix, shaking off excess. The goal is a light, even dusting — not a thick breading. Set aside the coated fries on a tray while you prepare the wet batter.

In a separate bowl, whisk the egg. Gradually add the cold water while whisking until combined. The batter should be thin — slightly viscous but pourable. If it seems too thick, add a tablespoon more water.

Just before frying, dip small batches of the coated potato sticks briefly into the wet batter, allowing excess to drip off. The batter should cling lightly to the flour-dusted fries, creating a slightly crispy exterior when fried.

Pour the neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test with a small pinch of batter — it should sizzle and rise steadily.

Fry the fries in batches (do not overcrowd) for 3–4 minutes per batch or until golden brown and crisp. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain. For extra crispness, you can double-fry: fry once at 325°F (160°C) for 3–4 minutes, drain, then raise oil to 375°F (190°C) and fry until golden (1–2 minutes).

While hot, sprinkle the fries with a little extra fine sea salt to taste and toss gently. Garnish with chopped parsley if desired and serve immediately.