House Frites Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–3/8-inch sticks for classic frites. Place cut potatoes in a large bowl of cold water and agitate to remove surface starch. Cover and refrigerate or let sit for at least 30 minutes (up to 2 hours) to improve crispness.

Rinse and dry

Drain the soaking water and rinse the fries under cold running water until the water runs clear. Lay fries in a single layer on clean towels or paper towels and pat thoroughly dry. Any surface moisture will cause oil splatter and reduce crispness.

Toss with cornstarch

Place dried fries in a large bowl. Sprinkle with 2 tablespoons cornstarch and toss gently to coat evenly. The cornstarch helps create a light, crunchy exterior.

Heat oil

In a deep, heavy pot or a deep fryer, add neutral oil and heat to 325°F (160–165°C). If you don't have a thermometer, test with a small piece of potato: it should bubble steadily but not brown quickly.

First fry (blanch)

Working in batches to avoid overcrowding, fry the cornstarch-coated fries at 325°F for 4–5 minutes, until they are cooked through but still pale and flexible. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest for 10 minutes; you can refrigerate for crisper results.

Heat for finishing

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

Second fry (crisp)

Fry the blanched fries in batches at 375°F for 2–3 minutes, until golden brown and crisp. Remove to a wire rack or paper towels to drain briefly.

Season

Immediately sprinkle the hot fries with 1/2 teaspoon extra sea salt (or to taste) and toss gently to distribute. Serve hot.

Combine ingredients

In a small saucepan, add 1 cup tomato paste, 3 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon maple syrup, 2 tablespoons water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon Worcestershire sauce (if using).

Simmer and meld flavors

Whisk the mixture over medium-low heat until smooth. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 8–10 minutes to meld flavors and thicken slightly. If the ketchup becomes too thick, add a teaspoon or two of water to reach desired consistency.

Cool and adjust seasoning

Remove from heat and let cool to warm. Taste and adjust sweetness, acidity, or salt to preference (add more maple or brown sugar to sweeten, more vinegar to brighten, or a pinch more salt). Transfer to a serving dish or squeeze bottle.