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Ingredients
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Regular Fries
Chile-Lime Fries
Sweet Potato Fries
Method
Regular Fries
- 1
Prep
Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes or up to 2 hours to remove excess starch.
- 2
Dry
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to prevent oil splatter and promote crisping.
- 3
Heat oil
Pour about 2 cups of vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 325°F (163°C) for the first blanch. If you don't have a thermometer, oil should be shimmering but not smoking.
- 4
First fry (blanch)
Working in batches, fry the potatoes for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.
- 5
Crisp fry
Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove, drain, and immediately season with 1 tsp kosher salt while still hot.
- 6
Serve
Serve hot. Adjust salt to taste.
Chile-Lime Fries
- 7
- 8
Make chile-lime seasoning
In a small bowl combine chili powder (1 tsp), smoked paprika (1/2 tsp), lime zest (1 tsp), and kosher salt (3/4 tsp). Stir to integrate. Reserve the chopped cilantro if using.
- 9
Dry potatoes
Drain and thoroughly pat the fries dry with towels to avoid oil splatter and to ensure crisping.
- 10
Fry
Heat oil to 325°F (163°C). Fry potatoes in batches 3–4 minutes until tender but pale. Remove and drain. Raise oil to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. Drain on a rack or paper towels.
- 11
Season
While fries are still hot, toss them in a large bowl with the chile-lime seasoning. Drizzle the lime juice (1 tbsp) over the fries and toss to coat evenly. Taste and adjust salt if needed. Sprinkle chopped cilantro if using.
- 12
Serve
Serve immediately so the lime brightness and chile coating remain vibrant.
Sweet Potato Fries
- 13
Prep
Wash and peel (optional) sweet potatoes. Cut into 1/4–1/2-inch sticks. Place cut sweet potatoes in cold water for 20–30 minutes to remove surface starch—shorter soak than russets is fine.
- 14
Toss with cornstarch and seasonings
Drain and thoroughly pat the sweet potato sticks dry. In a bowl, toss with 1 tbsp cornstarch until evenly coated. Add 1 tsp brown sugar, 1/4 tsp ground cinnamon, and 3/4 tsp kosher salt; toss to combine. The cornstarch helps create a crisper surface.
- 15
Fry or roast
Frying: Heat oil to 350–375°F (175–190°C). Fry in batches 3–4 minutes until edges begin to brown and fries are cooked through; remove and drain. For extra crispiness, double-fry: first at 325°F (163°C) for 3–4 minutes, then at 375°F (190°C) until golden. Roasting: Toss coated fries with 2 tbsp oil (if not frying), spread on a single layer on a parchment-lined sheet, and roast at 425°F (220°C) for 20–25 minutes, turning once, until crisp and browned.
- 16
Finish and serve
If fried, drain on a rack or paper towels and, while hot, adjust salt or sprinkle a touch more brown sugar/cinnamon to taste. Serve immediately for best texture.