Small Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Peel if you prefer (optional). Cut each potato into 1/4 inch to 3/8 inch thick sticks for classic fries. Try to keep sizes uniform for even cooking.

Soak

Place cut fries in a large bowl of cold water and soak for at least 20 minutes (up to 2 hours) to remove excess starch. This helps achieve crispness.

Dry

Drain the fries and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry — moisture will cause oil splatter and prevent crisping.

Heat oil

In a heavy-bottomed skillet or deep fryer, heat vegetable oil to 325°F (163°C). Use a thermometer to maintain temperature. If you don't have a thermometer, heat until a small piece of potato sizzles gently when added.

First fry (blanch)

Working in small batches (do not overcrowd), fry the potatoes for 3 to 4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase heat

Raise the oil temperature to 375°F (190°C).

Second fry (crisp)

Return the blanched potatoes to the hot oil in batches and fry for 2 to 3 minutes, or until golden brown and crisp. Remove and drain on a wire rack or paper towels.

Prepare Cajun seasoning (if using)

While fries are frying, mix paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper in a small bowl to make the Cajun seasoning blend.

Season fries

Place hot drained fries in a large bowl. If using plain, sprinkle the 1 tsp salt evenly over the fries and toss gently to coat. If using Cajun, sprinkle 3/4 tsp of the Cajun seasoning over the fries (adjust to taste) plus 1/2 tsp salt, then toss gently to coat evenly. Taste and add extra salt to taste.