Fries Or Tots Recipe

Prep potatoes (if using fresh fries)

If using fresh potatoes: Peel (optional) and cut russets into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels. For best results, soak cut fries in cold water for 30 minutes, then drain and dry.

Heat oil

Pour oil into a heavy, deep pot or Dutch oven to a depth of about 2 inches (or use a deep fryer). Heat oil to 325°F (163°C) for the first blanching step for fresh fries. If using frozen fries or tots, follow package guidance and heat oil to about 350–375°F (175–190°C). Use a thermometer for accuracy.

Blanch fresh fries (optional, for extra crispness)

For fresh potatoes: Fry in batches at 325°F for 3–4 minutes until pale and soft but not browned. Remove to a rack or paper towel-lined sheet. Let cool 10–15 minutes. This step is optional but yields crispier fries.

Final fry

Increase oil temperature to 375°F (190°C). Fry fries or tots in batches without overcrowding until golden brown and crisp (about 2–4 minutes for blanched fresh fries, 3–5 minutes for frozen fries/tots depending on size). Use a slotted spoon or spider to transfer to a rack or paper towels to drain.

While fries/tots are still hot, immediately sprinkle with kosher salt, black pepper, paprika, garlic powder, and onion powder. Toss gently in a large bowl or in the basket with tongs to evenly coat. Taste and adjust salt/seasoning to preference. Finish with a light sprinkle of dried parsley if desired.

Melt the unsalted butter in a small skillet over medium-low heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Remove from heat and toss with hot fries/tots so they get evenly coated. Transfer to serving basket or plate, immediately sprinkle with grated Parmesan and chopped parsley. Toss briefly so the cheese clings to the butter-coated fries. Serve hot.

Preheat oven broiler to medium-high (or keep fries hot). Place drained hot fries/tots on an ovenproof sheet or shallow baking dish. Evenly distribute shredded cheddar and shredded Monterey Jack (if using) over the fries, then sprinkle crumbled bacon on top. Place under broiler for 1–2 minutes, watching closely, until cheese is fully melted and bubbly. Alternatively, return to a 375°F (190°C) oven for 3–5 minutes to melt the cheese. Remove, garnish with sliced green onions, and serve immediately.

Place ketchup and ranch in small ramekins for serving. Offer alongside the basket. For a simple upgrade, mix 2 tablespoons ketchup with 1 tablespoon ranch to make a tangy pink dipping sauce.