Lo Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer; leaving the skin on is fine. Cut each medium russet into 1/3-inch to 1/4-inch matchstick fries (about 8–10 cm long). Try to keep pieces uniform so they cook evenly.

Rinse and soak

Place cut fries in a large bowl of cold water and swish to remove surface starch. Drain and refill with fresh cold water. Soak for at least 30 minutes, up to 2 hours in the refrigerator. (This step yields crisper fries.)

Dry and toss with cornstarch

Drain the soaked fries and spread them on a clean kitchen towel or paper towels. Pat completely dry. Whisk cornstarch with cold water to make a thin slurry, then toss the dried fries with the cornstarch slurry in a bowl until lightly and evenly coated. Spread fries on a tray and allow to dry for 10 minutes—this creates a light crust.

First fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the fries for 4–5 minutes until soft and barely colored. Use a spider or slotted spoon to transfer blanched fries to a paper towel–lined tray to drain. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the chilled, blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on fresh paper towels. Immediately season with kosher salt and freshly ground black pepper while hot.

While the fries are cooling after the first fry (or during the second fry), combine smoked paprika, onion powder, garlic powder, cumin, coriander, sugar (if using), and cayenne (if using) in a small bowl. Mix thoroughly to create the LO seasoning blend. Taste and adjust level of cayenne or sugar to your preference.

Once fries are out of the oil and still hot, immediately toss them in a large bowl with the seasoning blend so the spices cling to the fries. For best coverage, sprinkle the blend evenly and toss gently in batches. Taste and add a little more finishing kosher salt if needed.

Transfer seasoned fries to a serving platter. Sprinkle with the 1/2 tsp finishing kosher salt (if desired) and the chopped fresh parsley for color and brightness.

Serve immediately with smoky aioli or ketchup on the side. For an elevated dip, stir 1/2 cup of mayonnaise with 1–2 tsp smoked paprika, 1 tsp lemon juice, and a pinch of garlic powder to make the smoky aioli.