Ninja Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/3-inch (about 8 mm) sticks for classic fries. Rinse the cut fries under cold running water until the water runs clear to remove surface starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to firm the potatoes and remove more starch. This yields crisper fries.

Dry and toss with cornstarch

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Transfer to a large bowl and sprinkle the 2 tbs cornstarch over the fries. Toss gently but thoroughly to coat each fry in a very light, even dusting of cornstarch.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (or enough to fully submerge fries) and clip on a thermometer. Heat oil to 325°F (163°C) for the first blanching fry.

First fry (blanch)

Working in a single layer and not overcrowding, carefully add a portion of the fries to the oil and fry for 3–4 minutes until softened and very pale — they should not brown. Remove with a slotted spoon to a wire rack or paper towels. Repeat with remaining fries. Let fries cool for 10 minutes.

Increase oil temperature

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

Second fry (crisp)

Return the cooled fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately while hot, sprinkle with 1 tsp kosher salt and 1 tsp black pepper, tossing lightly to distribute.

While fries are cooling between fries or just before serving, combine garlic powder, onion powder, smoked paprika, chili powder, and ground cumin in a small bowl. Taste and adjust amounts if you prefer more heat or smokiness. If using, fold in the grated parmesan and chopped parsley.

Toss the hot fries with the seasoning blend: place the hot, drained fries in a large bowl, sprinkle the seasoning evenly over them, and toss gently but thoroughly so the warm fries pick up and cling to the seasoning. Serve immediately for best texture.

Whisk together mayonnaise, sriracha, soy sauce, lime juice, honey, and 1/8 tsp black pepper in a small bowl until smooth. Adjust sriracha for heat and honey for sweetness. Chill briefly if time allows. Serve alongside fries.