House Basket Of Mato French Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Leave the skin on for texture. Using a chef's knife or mandoline, cut potatoes into 1/3 inch (8 mm) sticks for classic fries. Try to keep pieces uniform so they cook evenly.

Soak

Place the cut fries in a large bowl and cover with cold water (about 2 liters). Add 2 tablespoons kosher salt and stir to dissolve. Soak for at least 45 minutes, or up to 4 hours in the refrigerator. This removes excess starch and helps achieve a crisp exterior.

Rinse and dry

After soaking, drain the fries and rinse under cold running water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Residual moisture will cause oil to splatter and reduce crispness.

First fry (blanch)

Fill a heavy-bottomed pot or deep fryer with 1.5 liters of vegetable oil, leaving at least 3 inches (7–8 cm) of headspace. Heat oil to 325°F (163°C). Working in batches, add fries (do not overcrowd) and fry for 4–5 minutes until soft but not colored. Use a slotted spoon to transfer to a wire rack lined with paper towels to drain and cool.

Rest

Allow the blanched fries to rest for at least 15 minutes. You can refrigerate for up to 2 hours if preparing ahead.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes, flipping as necessary, until they are deep golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While the fries are still hot, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat evenly.

Combine smoked paprika (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), dried oregano (1/2 tsp), ground cumin (1/4 tsp), sugar (1/4 tsp), and fine sea salt (1/2 tsp) in a small bowl. Mix thoroughly to make the Mato seasoning.

Immediately after salting the fries, sprinkle the Mato seasoning over the hot fries to taste (use about 1 to 2 teaspoons of the blend per batch depending on your preference). Toss gently to ensure even coating. The residual heat will bloom the spices and adhere them to the oil on the fries.

For a quick spicy aioli: mix 1/4 cup aioli or mayonnaise with 1 teaspoon sriracha and 1 tablespoon chopped chives. Adjust heat to taste. Serve alongside ketchup if desired.

Place sauces in small ramekins and serve immediately with the hot Mato fries.