French Fries & Kg Sauce Va Recipe

Prep the potatoes

Wash and peel the potatoes (peeling optional). Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Keep cut fries in a large bowl of cold water to remove surface starch; let sit at least 30 minutes, up to 2 hours in the refrigerator.

Par-cook (optional for crispier fries)

After soaking, drain the potatoes and rinse under cold water until water runs clear. Pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with the cornstarch and 2 tablespoons cold water until evenly coated — this forms a light slurry that helps surface crisp. Spread fries on a tray in a single layer and chill in the fridge 15 minutes to help the coating set (optional but recommended).

Heat the oil

Pour 1–1.5 cups neutral oil into a heavy-bottomed pot or deep pan with at least 2-inch depth. Clip a thermometer to the side and heat the oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until a small piece of potato sizzles gently but not aggressively.

First fry (blanch)

Working in batches (do not overcrowd), fry the fries at 325°F (160°C) for 3–4 minutes until softened and pale — they should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let the fries rest 10 minutes (or refrigerate for up to 30 minutes) to cool; this step helps develop a fluffy interior.

Increase temperature & final fry

Raise the oil temperature to 375–380°F (190–193°C). Fry the blanched fries in batches again until golden brown and crispy, about 2–3 minutes per batch. Remove and drain on a rack or paper towels. While still hot, sprinkle with the fine sea salt, black pepper, and optional garlic powder; toss gently to coat. If using fresh parsley, sprinkle and toss lightly before serving.

Transfer fries to a warmed serving plate and keep in a single layer to preserve crispness. If making ahead, keep fries in a low oven (200°F/95°C) on a rack until serving, but final fry right before serving yields best texture.

Combine base

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Add flavor components

Whisk in the ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, honey, and fresh lemon juice until fully incorporated.

Herbs & seasoning

Fold in the chopped chives and parsley. Season with smoked paprika, salt, and freshly ground black pepper. Taste and adjust: add more vinegar or lemon if you want brighter acidity, more honey if you want sweeter balance, or more paprika for smokiness.

Chill & serve

Cover and refrigerate the sauce at least 20 minutes to let flavors meld (overnight is fine). Serve cold or at cool room temperature alongside the hot fries for dipping.