Basket Of Island Fries Recipe
Baked fries with two dipping sauces.
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Ingredients
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Fries
Tangy Pineapple-Mayo Sauce
Spicy Coconut-Ketchup Sauce
Method
Fries
Prep and soak
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them. Wash and peel the potatoes if desired. Cut each potato into 1/3-inch to 1/2-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch; this helps them crisp.
Dry and toss
Drain the potatoes and rinse under cold water. Dry thoroughly using clean kitchen towels or paper towels — moisture prevents crisping. In a large bowl, combine the dried fries with cornstarch and toss to coat evenly. Add olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper; toss until each fry is evenly coated.
Bake
Spread fries in a single layer on the prepared baking sheets, leaving space between pieces (use two sheets to avoid crowding). Bake for 15 minutes, then rotate trays and flip fries with a spatula. Continue baking another 10–15 minutes until golden and crisp at the edges (total time about 25–30 minutes). For extra crispiness, switch oven to broil for 1–2 minutes watching carefully to avoid burning.
Finish
When fries are done, immediately transfer to a large bowl or serving basket. While still hot, sprinkle with chopped fresh parsley and optional grated Parmesan. Adjust seasoning with extra salt if needed. Keep warm until serving.
Tangy Pineapple-Mayo Sauce
In a medium bowl, whisk together mayonnaise, pineapple preserves (or drained crushed pineapple), rice vinegar, honey, Dijon mustard, lime juice, salt, and black pepper until smooth and well combined. Taste and adjust sweetness or acidity — add more honey for sweetness or more lime/vinegar for brightness. Chill in refrigerator at least 15 minutes to let flavors meld before serving.
Spicy Coconut-Ketchup Sauce
In a small bowl, whisk together ketchup, coconut milk, sriracha, soy sauce, lime juice, minced garlic, and salt until smooth. Taste and adjust heat or salt: add more sriracha for heat or a touch more coconut milk to mellow. Refrigerate or keep chilled until serving; stir again just before plating.