Basket Of French Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired (leaving skin on is fine). Cut each potato into 1/3- to 1/2-inch sticks for classic fries. To get consistent cooking, cut to uniform thickness.

Rinse and soak

Place cut potatoes in a large bowl of cold water and rinse until water runs clearer to remove surface starch. Then cover with cold water and soak at least 30 minutes (or up to 2 hours) to remove more starch for crisper fries.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — this prevents oil splatter and helps crisping.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until pale, slightly softened but not colored. Remove with a slotted spoon and drain on paper towels. Let cool 10 minutes.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–4 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain. Immediately toss with kosher salt and ground black pepper to season while hot.

Optional finishing

If using, sprinkle chopped parsley and grated Parmesan over the hot fries and gently toss to coat. Serve in a basket or serving bowl.

Combine mayonnaise, Dijon mustard, lemon juice, grated garlic, smoked paprika, Worcestershire sauce, sugar, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning (add more lemon for brightness, more paprika for smokiness, or a pinch more salt).

Cover and refrigerate at least 15 minutes to let flavors meld. Bring to room temperature for 10 minutes before serving if desired.

Place a generous portion of hot fries into a basket or serving plate. Add a small ramekin or cup of house mayo on the side for dipping.

Serve immediately while fries are hot and crisp. Yields enough for sharing as an appetizer.