House Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes well. Leaving the skin on (recommended), cut potatoes into 1/2-inch to 3/4-inch thick sticks for classic house fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place cut potatoes in a large bowl of cold water. Rinse until water runs clearer, then cover with fresh cold water and refrigerate or let soak for at least 30 minutes (up to 2 hours) to remove excess starch. This yields crisper fries.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry — moisture on the surface will cause oil to spit and will reduce crispness.

First fry (blanch)

Heat 2 to 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, aim for oil that shimmers but is not smoking. Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until they are just tender but have no color. Remove with a slotted spoon and drain on paper towels. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched potato batches again for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels.

Season and finish

While still hot, sprinkle the fries evenly with kosher salt, black pepper, garlic powder, and paprika. Toss gently to coat. Finish with the chopped fresh parsley and give a final light toss. Serve immediately alongside the crystal mayonnaise.

Combine mayonnaise, ketchup, pickle juice (or very finely chopped dill pickle), hot sauce, smoked paprika, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth and homogeneous. Taste and adjust: add more hot sauce for heat, more pickle juice for tang, or a touch more mayo to mellow. Chill for 10–15 minutes to let flavors marry before serving.

Serve in a small ramekin or dipping cup alongside the hot house fries. Keeps refrigerated for up to 3 days in an airtight container.