Chimichurri Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (skin can be left on). Cut each potato into even 1/4- to 1/3-inch thick sticks. Rinse the cut fries in cold water until the water runs clear to remove excess starch (about 2–3 minutes).

Soak

Place the rinsed fries in a bowl of cold water and refrigerate or let sit 30 minutes (up to 2 hours) to further remove starch and ensure crispness. If short on time, a 15-minute soak helps.

Dry and toss with cornstarch

Drain the fries and spread them on a clean kitchen towel or paper towels. Pat completely dry. In a large bowl, toss the dry fries with the cornstarch (if using) until lightly dusted — this gives extra crispness. Season lightly with 1 tsp kosher salt and 1 tsp black pepper, tossing to distribute.

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of 2–3 inches. Heat to 325°F (160°C) for the first blanch. If you don't have a thermometer, test by dropping a small piece of potato — it should make small steady bubbles.

First fry (blanch)

Working in batches, fry the potatoes for 3–4 minutes until they are softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined sheet to drain. Let rest 5 minutes.

Raise heat

Increase oil temperature to 375°F (190°C). Wipe or replace any paper towel under drained fries if saturated.

Second fry (crisp)

Fry the blanched fries in batches for 2–4 minutes, until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with a pinch more kosher salt to taste.

Prepare herbs

While the fries soak or during the first fry, roughly chop the parsley, cilantro, and oregano (if using larger stems remove tough parts).

Pulse or mince

Add chopped herbs, garlic cloves, red wine vinegar, lemon juice, red pepper flakes, smoked paprika, kosher salt, and black pepper to a food processor or blender. Pulse several times until herbs are finely chopped but still a bit textured. If you prefer a chunkier chimichurri, mince everything by hand very finely.

Emulsify

With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a slightly loose, spoonable sauce. Taste and adjust seasoning — add more salt, vinegar, or red pepper flakes as desired. If the sauce is too thick, add 1–2 teaspoons of warm water to loosen.

Rest

Let chimichurri rest at room temperature for at least 10 minutes for flavors to meld. It can be made several hours ahead and refrigerated; bring back to room temperature before serving and stir well.

Transfer hot fries to a large serving platter or bowl.

Spoon chimichurri generously over the fries (start with 1/3 cup, then more to taste) and gently toss to coat. Alternatively, serve chimichurri on the side for dipping.

Sprinkle grated Parmesan or Cotija cheese over the dressed fries if using, and scatter sliced scallions or chives on top. Serve immediately with lemon wedges.

Leftover chimichurri will keep in an airtight container in the refrigerator for up to 4 days. Reheat fries in a 400°F (200°C) oven for 5–8 minutes to crisp before serving, then add chimichurri.