Texas Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3"–1/2" thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak 30 minutes to remove surface starch. Drain and pat very dry with clean kitchen towels or paper towels.

Optional toss with cornstarch

If using cornstarch, put the dried fries in a large bowl, sprinkle with 2 tbsp cornstarch and toss to coat evenly. This helps achieve extra crispiness.

Heat oil

In a heavy-bottomed skillet or deep fryer, heat 1.5 cups canola oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato makes gentle, steady bubbles.

Blanch fry

Working in batches, fry the potatoes 3–4 minutes until just beginning to soften and pale in color. Do not brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry potatoes in batches 2–4 minutes until golden brown and crisp. Drain on paper towels, immediately season with 2 tsp salt and 1/2 tsp black pepper, tossing gently to coat. Keep fries warm in a single layer on a baking sheet in a 200°F (95°C) oven if making multiple batches.

While fries cool briefly, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or thin with a splash more buttermilk to reach desired drizzling consistency. Chill until ready to use.

Prepare toppings

While fries cook, finely dice 1/2 yellow onion, seed and dice 1 tomato, thinly slice the 3 green onions (separating whites and greens), and chop 2 tbsp cilantro if using. Grate or shred 2 cups sharp cheddar cheese.

Assemble Texas Fries

Arrange hot fries on an oven-safe platter or individual plates in a single thick layer. Evenly sprinkle the hot fries with the grated cheddar cheese. Place under a broiler on high (or in a 425°F/220°C oven) 1–3 minutes until cheese melts and bubbles—watch closely to avoid burning.

Add fresh toppings and ranch

Remove from oven. Immediately scatter diced yellow onion, diced tomato and sliced green onion (whites and some greens) over the melted cheese. Drizzle 3–4 tbsp of the prepared ranch sauce over the fries (or serve ranch on the side). Garnish with remaining green onion greens and chopped cilantro if using.

Serve

Serve hot as a starter. Provide extra napkins and an extra bowl of ranch for dipping.