Park Fries Recipe
Make Park Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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French Fries
Park Seasoning
Toppings & Finishes
Method
French Fries
- 1
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2-inch thick fries so total yields about 3 cups cut. Rinse the cut fries under cold water until the water runs clear to remove excess starch.
- 2
Soak
Place the rinsed fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove more starch and help them crisp when fried. Keep refrigerated if soaking longer than 1 hour.
- 3
Dry
Drain the fries and spread them on clean kitchen towels or paper towels. Pat them very dry—any surface moisture will cause oil splatter and reduce crispness.
- 4
Heat oil
In a heavy-bottomed pot or deep fryer, pour in 3–4 cups vegetable oil, leaving at least 2 inches of headspace. Attach a thermometer and heat oil to 325°F (163°C) for the first blanch fry.
- 5
Blanch fry
Working in batches to avoid overcrowding, fry the dried fries at 325°F (163°C) for 3–4 minutes until they are pale and just tender but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let fries cool for 10 minutes.
- 6
Final fry
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, until golden brown and crisp. Remove and drain on a wire rack or paper towels. While hot, sprinkle with 1 tsp fine sea salt (from Park Seasoning section) and the prepared Park Seasoning evenly.
Park Seasoning
- 7
While fries are soaking or cooling, combine the smoked paprika, onion powder, garlic powder, ground black pepper, dried oregano, and cayenne (if using) in a small bowl. Mix thoroughly so the flavors are evenly distributed. Keep the fine sea salt separate to sprinkle immediately after final fry.
Toppings & Finishes
- 8
Prepare Park sauce
In a small bowl whisk together mayonnaise, ketchup, and Dijon mustard until smooth. Taste and adjust—add a pinch of cayenne or more mustard if you like. Refrigerate until ready to serve.
- 9
Finish fries
Place the hot seasoned fries on a serving platter. Sprinkle grated Parmesan and chopped parsley over the fries. Scatter thinly sliced green onions on top. Serve immediately with the Park sauce on the side for dipping.