Black & Blue Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Cut each potato into 1/3-inch to 1/2-inch thick fries (matchstick style). Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Dry fries

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat them thoroughly dry; moisture will cause oil splatter and soggy fries.

Par-fry (optional but recommended)

Heat a deep pot or deep-fryer with enough oil to come 2–3 inches up the side to 325°F (160–165°C). Working in batches, fry the potatoes for 3–4 minutes until pale and just tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow par-fried fries to cool for 5–10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season with 1 tsp salt while hot.

While fries are cooling slightly (after final fry), combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and ground black pepper in a small bowl. Mix thoroughly to make the Cajun spice blend.

Place the hot fries in a large mixing bowl or serve in a wide shallow dish. Sprinkle the Cajun spice blend evenly over the fries — start with 1 to 1 1/2 tablespoons total and toss gently to coat. Taste and add more if you want more heat or seasoning. Toss until fries are evenly coated.

In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and homogenous.

Fold in 3/4 cup crumbled blue cheese, gently breaking up the larger chunks with a fork if desired. Adjust consistency with a little more buttermilk (1 Tbs at a time) if you want a thinner dressing. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon if needed. Chill in refrigerator for 10–15 minutes to allow flavors to meld, if time allows.

Transfer the Cajun-coated fries to a serving platter or individual plates. Drizzle 4–6 tablespoons (or to taste) of the blue cheese dressing over the fries, or serve the dressing on the side for dipping.

Sprinkle the reserved 1/4 cup extra crumbled blue cheese over the dressed fries. Finish with chopped fresh parsley for color and a light squeeze of lemon if desired.

Serve immediately while fries are hot and crisp. Leftover dressing can be refrigerated up to 3 days; fries are best eaten fresh.