Half Frings Recipe

Prepare potatoes

Wash and scrub the russet potatoes well. Leave the skin on for texture. Cut each potato in half lengthwise, then place each half cut-side down and slice into 1/2-inch thick wedges so you end up with 'half-fries' (thicker than shoestrings, thinner than steak fries). Rinse the cut pieces under cold water until the water runs clear to remove excess starch.

Soak and dry

Transfer the rinsed potato pieces to a bowl of cold water and let soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This removes more starch and helps crisping. After soaking, drain and spread the potatoes on a clean kitchen towel or paper towels and pat thoroughly dry.

Coat with cornstarch and season

Toss the dried potato pieces in a large bowl with 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until each piece is lightly dusted. The cornstarch forms a light crust when fried.

Heat oil

Pour about 2 cups of canola (or vegetable) oil into a deep heavy skillet or a medium saucepan. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato in the oil — it should sizzle steadily and bubble around the piece.

Fry in batches

Working in 2–3 batches to avoid crowding, carefully add the seasoned potato pieces to the hot oil. Fry for 4–6 minutes per batch, turning occasionally, until the half-fries are golden brown and crisp on the edges but cooked through. Use a slotted spoon to transfer fries to a paper towel-lined tray to drain. Maintain oil temperature between batches; allow it to come back up to ~350°F before adding the next batch.

Finish with high heat (optional)

If you prefer extra-crisp fries, return each drained batch to the oil at 375°F (190°C) for an additional 30–60 seconds to crisp the exterior, then drain again on paper towels.

While the last batch finishes draining, melt 2 tablespoons unsalted butter in a small skillet or microwave-safe bowl. Stir in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried parsley, and 1/2 teaspoon red pepper flakes (if using) until combined. Immediately toss the hot fries with the butter-spice mixture in a large bowl so the seasoning coats the fries evenly.

Sprinkle 2 tablespoons grated Parmesan cheese over the tossed fries and give one final gentle toss so the cheese melts and clings to the warm fries. Taste and adjust salt if needed.

For simple dipping sauces, combine 1/2 cup ketchup with 1/4 cup mayonnaise and 1 teaspoon mustard to make a quick fry sauce. Serve alongside the hot half-fries.