House Fries Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/3"–1/2" thick sticks for classic house-style fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch (minimum 30 minutes).

Dry and coat

After soaking, drain the potatoes and spread them on clean kitchen towels. Pat completely dry. Transfer to a bowl and toss with the cornstarch to lightly dust each fry—this helps create a crisp exterior.

First fry (blanch)

Heat 2–3 cups of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry the coated fries in batches (do not crowd) for 4–5 minutes until they are softened and pale but not browned. Remove with a slotted spoon to a paper towel–lined tray to drain. Let cool 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 to a wire rack or paper towels and immediately season with kosher salt and the black pepper while still hot.

While fries are resting or frying, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and salt in a small bowl. Taste and adjust acidity or sweetness: add a little more vinegar for tang, or a pinch more brown sugar to round it out. Keep at room temperature until ready to serve; can be made ahead and refrigerated up to 1 week.

In a bowl, combine mayonnaise, pickle brine, Dijon mustard, hot sauce (if using), and black pepper. Whisk until smooth. Taste and adjust: add more pickle brine a teaspoon at a time for tang, or more mayo to mellow. Chill for 10–15 minutes to let flavors meld. Keep refrigerated if making ahead (up to 3 days).

Divide fries among plates or serve in a basket. Sprinkle with optional chopped parsley and extra salt if desired. Serve immediately with small bowls of House Ketchup and the Mayo–Pickle Brine Sauce for dipping.