Portuguese Fries Recipe

Prep the potatoes

Peel potatoes if you prefer (skin-on works too for texture). Cut each potato into 1/2-inch to 3/4-inch sticks for classic fries. Rinse cut potatoes under cold running water to remove surface starch.

Soak

Place the rinsed potato sticks in a large bowl and cover with cold water. Add any remaining cold water so potatoes are submerged. Soak for at least 30 minutes and up to 2 hours to remove excess starch; this yields crisper fries.

Drain and dry

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and prevents proper crisping.

Blanch (first fry)

In a deep, heavy pot or deep-fryer, heat vegetable oil to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Working in batches to avoid crowding, add potato sticks and fry for 4–5 minutes until they are softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining fries.

Rest between fries

Allow blanched fries to cool to room temperature for 10–20 minutes. You can chill briefly in the refrigerator; this helps the second fry get extra crispiness.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Working in batches, fry the blanched potatoes for 2–4 minutes, until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle with sea salt while still hot so it adheres.

While fries are resting after the first fry, combine olive oil, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, crushed red pepper flakes, lemon zest and freshly ground black pepper in a small bowl. Stir to make a loose seasoning oil.

When fries are hot and freshly out of the second fry, transfer them to a large bowl or leave on the serving rack and drizzle the seasoning oil evenly over the fries. Toss gently but quickly so the hot fries pick up the flavors and the oil adheres. Taste and add a pinch more sea salt if needed.

Finish with chopped fresh parsley sprinkled over the seasoned fries for color and freshness.

Serve immediately with lemon wedges and piri-piri or aioli for dipping. Squeeze a little lemon over the fries just before eating for an authentic bright note.