Large Fries Recipe

Prep and cut

Wash and peel the potatoes if you prefer (peel optional). Cut each potato into 1/3 to 1/2-inch thick sticks for classic large fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place cut potato sticks in a large bowl and rinse under cold running water until the water runs mostly clear to remove surface starch. Transfer to cold water, add 1 tbs salt and stir; let soak in the refrigerator or on the counter for at least 30 minutes and up to 2 hours. (This step improves texture and removes more starch.)

Par-cook (optional blanch)

Drain the soaking water and rinse the fries. Pat dry thoroughly with clean kitchen towels or paper towels. If using cornstarch for extra crispness, toss the dry fries with 1 tsp cornstarch until lightly coated. Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until they are softened and pale — not browned. Remove with a slotted spoon to a wire rack or paper towels to drain and cool for 10–15 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in clean batches for 2–3 minutes or until golden brown and crisp. Remove and drain on a wire rack or paper towels.

Season and serve

While still hot, sprinkle the fries evenly with 1 tsp fine sea salt (adjust to taste). If serving Cajun style, toss with the prepared Cajun seasoning (see seasoning directions) immediately after frying so the spices adhere. Serve hot.

Combine all seasoning ingredients in a small bowl: 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/8 tsp cayenne pepper, 1/4 tsp black pepper, and 1/2 tsp salt. Mix thoroughly. Taste and adjust cayenne or salt to your preference.

To apply: after the fries are finished frying and still hot, put the fries in a large bowl or toss on the wire rack, sprinkle the Cajun seasoning evenly (use roughly 1–2 tsp seasoning for this batch to taste), then toss or shake gently so the spices cling to the hot oil on the fries. Serve immediately.