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Restaurants›Kona Grill - Tampa›French Fries Recipe

French Fries Recipe

Name: Kona Grill - Tampas FRENCH FRIES Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups russet potatoes (medium); 800 ml vegetable oil (for frying); 2 tsp salt; 0.5 tsp black pepper; 1 tbs cornstarch; 3 cups cold water (for soaking); 1 cup ice (optional); 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 1 tbs sweet pickle relish; 0.5 tsp Worcestershire sauce; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Kona Grill - Tampa

Time1h 15m

Serves2

& KG SAUCE

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Ingredients

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The Kona - Fries

2 cups russet potatoes (medium)

3 3/8 cup (800 ml) vegetable oil (for frying)

2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Cornstarch

3 cups cold water (for soaking)

1 cup ice (optional)

The Kona - & KG Sauce

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp Dijon mustard

1 tbs sweet pickle relish

1/2 tsp Original Worcestershire Sauce

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

The Kona - Fries

Prepare potatoes

Wash and peel the russet potatoes (peeling optional). Cut into even 1/4–3/8 inch thick sticks. Place cut potatoes into a large bowl of cold water immediately to prevent discoloration.

Soak

Cover the cut potatoes with cold water (about 3 cups) and add a few ice cubes if available. Soak for at least 30 minutes, preferably 1 hour, to remove excess starch. This helps achieve crispness.

Dry and dust

Drain the potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Toss the dry fries with 1 tablespoon cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper until lightly and evenly coated. Ensure no visible moisture remains.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Use enough oil to submerge the fries (about 700–900 ml depending on your pot). Maintain a thermometer to monitor temperature.

First fry (blanch)

Working in batches (do not overcrowd), fry the potatoes for 3–4 minutes until they are cooked through but still pale and soft. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Allow fries to rest for 5–10 minutes.

Increase heat

Raise the oil temperature to 375°F (190°C) for the final crisping stage.

Second fry (crisp)

Fry the blanched fries in batches for 1.5–3 minutes, or until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with a pinch additional salt while hot if desired.

Serve

Transfer fries to a serving platter. Taste and adjust seasoning if needed. Serve hot alongside the & KG Sauce.

The Kona - & KG Sauce

Combine sauce ingredients

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and homogeneous.

Adjust and chill

Taste the sauce and adjust seasoning — add more lemon for brightness, more relish for sweetness or more smoked paprika for a smoky note. Cover and chill in the refrigerator for at least 15 minutes to let flavors meld. Stir again before serving.

Serve with fries

Spoon the & KG Sauce into a small serving bowl or individual ramekins and place alongside the hot French fries for dipping.