Frites Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (leaving skin on is fine). Cut into 1/3-inch to 1/2-inch sticks for classic frites. Place cut fries in a large bowl of cold water and rinse until water is clear to remove surface starch.

Soak

Cover the rinsed fries with cold water and soak in the refrigerator for at least 30 minutes, up to 2 hours. This firms the potatoes and removes more starch for crispier fries.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil to spit and will reduce crispiness.

First fry (blanch)

Pour oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). Fry the potatoes in batches so they can move freely for 4–5 minutes until softened and pale (do not brown). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with coarse kosher salt and freshly ground black pepper while hot. Transfer to a warmed serving bowl or platter.

Finish with Sarvecchio

While still hot, sprinkle the grated sarvecchio evenly over the fries so it warms and slightly melts into the surface, creating a savory finish.

Combine the store-bought ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce in a small bowl. Taste and adjust acidity or sweetness as needed. Chill until ready to serve.

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, smoked paprika, and salt until smooth. Taste and adjust heat or acidity to preference. Refrigerate for at least 15 minutes to let flavors meld.