Crispy Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (skins on are fine). Cut each potato into 1/3–1/2 inch (about 8–12 mm) sticks for classic fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place cut fries in a large bowl and cover with cold water. Swirl to release surface starch, then drain. Refill with 1 liter cold water and add ice cubes to cool. Soak for 30–45 minutes (or up to 2 hours) to remove excess starch and firm the potatoes.

Dry and toss with cornstarch

Drain the soaking water and thoroughly pat the fries dry with clean kitchen towels or paper towels — moisture prevents crisping. In a large bowl, toss dried fries with 2 tablespoons cornstarch until lightly and evenly coated. The cornstarch layer helps create a crisp exterior.

First fry (blanch)

Heat vegetable oil in a heavy pot or fryer to 300°F (150°C). Working in batches (do not overcrowd), fry the fries for 3–4 minutes until softened and pale — they should not brown. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Let fries cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towel-lined tray to drain briefly.

Season and finish

While fries are still hot, sprinkle with fine salt (about 2 teaspoons total) and freshly ground black pepper to taste. Toss gently to distribute and serve immediately.

Combine smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, brown sugar, red pepper flakes and sea salt in a small bowl and mix until even. Taste and adjust any element you prefer (more smoked paprika for smokiness, more brown sugar for a touch of sweetness).

To apply: Immediately after the second fry, place a batch of hot fries in a large mixing bowl, sprinkle 1–2 teaspoons of the Kitchen Sink Seasoning (adjust to taste) over the fries, and toss quickly so the seasoning adheres to the hot oil. Serve remaining seasoning on the side for guests to add more.