Southern Frites Recipe

Prep potatoes

Peel the russet potatoes if desired (leaving skin on is fine). Cut each potato into 1/4–3/8-inch thick sticks for classic frites. Rinse the cut potatoes thoroughly under cold water until water runs clear to remove surface starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to draw out more starch and make the fries crispier. If you’re short on time, soak 30 minutes minimum.

Dry and first fry (blanch)

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. In a heavy-bottomed pot or deep fryer, heat vegetable oil to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Use a slotted spoon to transfer to a tray lined with paper towels to drain.

Rest

Let the blanched fries cool for at least 10 minutes. You can refrigerate briefly (10–30 minutes) to help them firm up; this improves final crispness.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Fry the cooled blanched potatoes in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season the hot fries immediately with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika; toss gently to coat. Sprinkle with chopped parsley if using. Serve hot with black garlic ketchup.

Mash black garlic

Peel the black garlic cloves and place them on a cutting board. Use the flat side of a knife or a fork to mash them into a smooth paste. Black garlic is very soft — press until uniform.

Combine ingredients

In a small saucepan or bowl, combine 1 cup ketchup, the mashed black garlic paste, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, 1/4 tsp smoked hot sauce or cayenne (if using), 1/4 tsp salt, and 1/2 tsp fresh lemon juice. Whisk together until smooth and homogenous.

Warm and meld flavors (optional)

For a deeper, melded flavor, warm the sauce gently in a small saucepan over low heat for 4–6 minutes, stirring frequently; do not boil. Warming helps the black garlic integrate into the ketchup and softens the sugar. Alternatively, keep the sauce raw for brighter tomato flavor.

Taste and adjust seasoning: add a pinch more salt, a few drops more lemon juice, or a touch more brown sugar to balance sweetness and acidity. Transfer to a serving ramekin alongside the frites.