Fatty Fries Recipe

Munchies

1. 1

   Wash and cut the russet potatoes into even 1/4-inch thick fries. Place the cut potatoes in a bowl of cold water and soak for 30-45 minutes to remove surface starch.

2. 2

   Drain potatoes and thoroughly pat dry with clean towels. Toss with 2 tablespoons cornstarch to create a light coating for crispiness.

3. 3

   In a large, heavy pot or fryer, heat 6 cups of vegetable oil to 325°F (165°C).

4. 4

   While the oil heats, whisk together the dry spices (garlic powder, paprika, salt, black pepper) and set aside.

5. 5

   Drain and pat the potatoes dry again to remove any surface moisture.

6. 6

   Fry the potatoes in batches for 3-4 minutes until they are pale and mostly tender, then transfer to a paper-towel-lined plate to drain.

7. 7

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

8. 8

   Fry the potatoes again in batches until golden and crisp, about 2-4 minutes. Remove with a slotted spoon and drain well.

9. 9

   Still while hot, toss the fries with melted butter, Old Bay seasoning, garlic powder, paprika, salt, black pepper, and Parmesan cheese if using, until evenly coated.

10. 10

    Transfer fries to a serving platter and garnish with chopped parsley.

11. 11

    Prepare the dipping sauce: in a small bowl, whisk together mayonnaise, lemon juice, minced garlic, and salt until smooth. Adjust seasoning to taste.

12. 12

    Serve the fatty Old Bay fries hot with the dipping sauce on the side.