Seasoned Fries Recipe

Wash and cut

Wash the russet potatoes under cold water to remove dirt. Peel them if you prefer (skin on gives more texture). Cut each potato into 1/3- to 1/2-inch thick sticks for classic fries; try to keep sizes uniform so they cook evenly.

Soak

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps them crisp.

After soaking, drain the potatoes and rinse under cold water. Spread them on clean kitchen towels or paper towels and pat thoroughly dry. Moisture prevents crisping.

Mix seasoning

In a small bowl, combine paprika, smoked paprika (if using), garlic powder, onion powder, salt, black pepper, and cayenne. Stir to create an even spice blend.

Toss with cornstarch

Place the dried potato sticks in a large bowl. Sprinkle the cornstarch over them and toss gently until each fry has a light, even dusting. The cornstarch helps develop a crisp exterior.

Drizzle about 1 tablespoon of oil over the fries (if baking) and toss to coat. If frying, do not add oil to the bowl; oil will be in the fryer/pan. Then sprinkle about half of the seasoning blend, toss to distribute, and reserve the rest to finish after cooking.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first blanch. Use a thermometer to maintain temperature. Work in batches to avoid crowding.

First fry (blanch)

Fry the potatoes in batches for 4–5 minutes until pale and slightly softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 10 minutes (or refrigerate for up to 30 minutes) to cool; this helps create a fluffy interior.

Second fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden-brown and crisp. Remove and drain on paper towels. Immediately toss the hot fries with the remaining seasoning blend so the spices adhere to the warm surface.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking. Spread the seasoned, oiled fries in a single layer with space between pieces.

Bake

Bake for 15 minutes, then flip each fry and bake another 10–15 minutes until golden and crisp. Time will vary with thickness—monitor for desired color and texture. For extra crispness, switch oven to broil for 1–2 minutes at the end, watching closely to avoid burning.

When fries are hot and crisp, toss them with the remaining seasoning blend so the spices coat evenly.

Garnish

Sprinkle chopped fresh parsley over the seasoned fries and, if desired, a small pinch of finishing salt for texture and flavor boost.

Serve immediately while hot with your choice of dipping sauces (ketchup, aioli, ranch, etc.).