Basket Of Taters Recipe

Prepare fresh fries

If making regular fries: scrub and peel (optional) russet potatoes. Cut into 1/3-inch sticks. Rinse cut fries thoroughly in cold water to remove surface starch until the rinse water runs clear (about 2–3 changes). Soak fries in cold water for at least 30 minutes (up to 2 hours) to remove more starch and ensure crispness. Drain and dry completely on clean kitchen towels or paper towels.

Prepare sweet potato fries

If making sweet potato fries: peel and cut sweet potatoes into 1/3-inch sticks. Rinse and pat dry. Toss the cut sweet potato sticks with 1 tablespoon cornstarch in a bowl until evenly coated; this helps create a crisper exterior. Let sit 10 minutes, then re-dry if any moisture appears.

Prepare tater tots

If using frozen tater tots: keep frozen until ready to cook. No soaking or additional prep required. For best results, spread them on a tray briefly to ensure individual pieces are not stuck together.

Heat oil in a heavy-bottomed pot or deep fryer to the right temperature for the chosen item: for par-frying fresh russets, heat to 325°F (160°C). For finishing fries and making tater tots crispy, or for sweet potato fries, heat to 375°F (190°C). If you do a two-stage frying for fresh fries, par-fry at 325°F first, then finish at 375°F.

For fresh russet fries (two-stage method): 1) Par-fry: Working in small batches (do not overcrowd), fry the dried russet sticks at 325°F for 3–4 minutes — they should be soft but pale. Remove to a wire rack or paper towel-lined sheet and let rest for 10–15 minutes. 2) Finish: Increase oil (or allow it to return) to 375°F. Fry the par-fried batches for 2–3 minutes until golden-brown and crisp. Drain briefly on a rack or paper towels and immediately season with 1/2 teaspoon kosher salt (or to taste) and a pinch of black pepper; if desired, add 1/2 tsp smoked paprika for a smoky note.

For sweet potato fries (single-stage recommended): Working in small batches, fry at 350–375°F (175–190°C) for 3–5 minutes until golden and crisp. Because sweet potatoes brown faster, monitor closely and remove when crisped and lightly caramelized. Drain and immediately season with 1/2 teaspoon fine sea salt and a pinch of black pepper.

For frozen tater tots: Fry at 375°F (190°C) in small batches for 3–5 minutes until uniformly golden and hot. Drain and season immediately with 1/2 teaspoon fine sea salt (or to taste).

If using an oven or air fryer: Preheat to 425°F (220°C). Toss prepared fries or tots lightly with 1–2 tablespoons oil (for 1 lb) and spread in a single layer. Bake or air-fry, flipping once, until crisp and golden — typically 20–30 minutes for fries, 15–25 minutes for tater tots — adjusting time for thickness and appliance. Season immediately after cooking.

Arrange the cooked fries, tots, or sweet potato fries in a basket or shallow bowl lined with parchment or paper. Sprinkle chopped fresh parsley over the top, if using, and tuck dill pickle slices along the rim for an optional tangy contrast.

Serve immediately with ketchup and garlic aioli on the side. Provide small ramekins for dipping so each diner can choose their favorite. Recommend serving hot for best texture and flavor.