Firehouse Fries Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4"–3/8" thick fries for hand-cut style. Rinse cut fries in cold water until water runs clear to remove excess starch.

Soak and dry

Soak the cut fries in a large bowl of cold water for 30 minutes (or up to 2 hours) to further remove starch. Drain and dry thoroughly on clean kitchen towels or paper towels — very dry fries fry crisper.

First fry (blanch)

Heat 2 cups vegetable oil in a heavy pot or deep fryer to 300°F (149°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not colored. Remove and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden brown and crisp. Transfer to a tray lined with paper towels and immediately season with kosher salt and black pepper.

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Remove from heat and whisk in the mayonnaise, grated Parmesan, lemon juice, salt, and black pepper until smooth and glossy. Taste and adjust seasoning. Keep warm or at room temperature.

Cook bacon

In a skillet over medium heat, cook the applewood-smoked bacon until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into 1/2" pieces.

While bacon cooks, dice the roma tomatoes and thinly slice the jalapeño (remove seeds if you want less heat). Chop the parsley and set aside.

Heat olive oil in a small saucepan over medium-low heat. Add the minced shallot and cook gently until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more.

Pour in the heavy cream and bring to a gentle simmer (do not boil). Simmer 3–5 minutes to slightly reduce and thicken.

Remove from heat and whisk in the grated asiago cheese until smooth. Season with salt and black pepper. If sauce is too thick, thin with 1–2 tablespoons water or extra cream. Keep warm.

Place a generous portion of hot fries on a large platter or individual plates.

Drizzle the garlic parmesan sauce evenly over the fries, then scatter the diced tomatoes and sliced jalapeño on top.

Sprinkle the chopped crispy bacon over the fries.

Finish by drizzling the warm asiago cream sauce over everything. Sprinkle extra grated Parmesan and chopped parsley. Add chili flakes to taste, if desired.

Serve immediately while fries are hot and sauces are warm.