Pizza Fries Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch sticks. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and help them crisp.

Drain the potatoes and pat very dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy fries.

Coat and fry (two-stage frying)

Toss dried potato sticks with cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika so they are evenly dusted.

Heat vegetable oil in a deep skillet or pot to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently. Fry potatoes in batches (do not overcrowd) for 3–4 minutes per batch until they are cooked through but not browned. Remove to a wire rack or paper towel–lined tray to drain.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden brown and crisp. Drain briefly on a rack or paper towels and immediately season with a pinch more salt to taste.

While fries soak or during the first fry, warm 1 tsp olive oil in a small skillet over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add 3 tbsp crushed tomatoes or pizza sauce, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper. Stir and cook 2–3 minutes until warmed through and slightly reduced. Remove from heat and set aside.

Preheat broiler or oven to 450°F (230°C) with the rack in the upper third of the oven. If using a broiler, keep a close eye in the final step.

Place the hot fries on an ovenproof baking sheet or cast-iron skillet in an even layer. Spoon the warmed pizza sauce mixture evenly over the fries (about 2–3 tbsp distributed).

Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced fries, then scatter the pepperoni slices if using. Finish with 2 tbsp grated Parmesan.

Bake at 450°F (230°C) for 5–7 minutes, or broil for 1–3 minutes, until the cheese is melted and bubbly and edges begin to brown. Watch carefully to prevent burning.

Remove from oven. Tear fresh basil leaves and scatter over the fries along with chopped parsley and an optional pinch of red pepper flakes for heat.

Serve immediately while hot and cheesy. Provide extra pizza sauce or marinara for dipping if desired.