Rye Fries (all Day) Recipe

Peel the russet potatoes if you prefer skinless fries (you may leave skins on for a more rustic texture). Cut potatoes into 1/3–1/2 inch batons so they are uniform in size for even cooking.

Place the cut potatoes in a large bowl. Add cold water, ice, and 1 tablespoon kosher salt. Stir to dissolve and submerge potatoes. Refrigerate and soak for at least 1 hour, up to 4 hours. This removes excess starch and helps achieve crispness.

While the potatoes soak, combine rye flour, panko breadcrumbs, ground caraway seeds, smoked paprika, garlic powder, black pepper, and 1 teaspoon fine kosher salt in a shallow bowl or wide plate. Mix thoroughly so the spices are evenly distributed.

If you like a coarser rye texture, pulse panko and rye flour briefly in a food processor (1–2 quick pulses) to incorporate; do not make into a powder—keep some flakes for crunch.

Drain the soaked potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Any surface moisture will cause oil splatter and reduce crisping.

Place the all-purpose flour in a shallow bowl. In a second bowl, whisk together the egg and milk (or buttermilk) until smooth.

Set up a dredging station: potatoes → flour (light dust) → egg wash → rye-panko coating. Work in batches so the coating stays dry and the oil temperature is maintained.

Heat oil in a heavy-bottomed pot or a deep fryer to 325°F (160°C) for the first fry. Use a thermometer to monitor temperature. Fry the coated potatoes initially for 3–4 minutes in batches (do not brown) to cook through; they should be tender but pale. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries a second time, in batches, for 2–3 minutes until golden brown and the rye coating is crisp. Avoid overcrowding. Remove to a wire rack and immediately sprinkle with coarse sea salt while hot.

If you prefer oven-finish instead of double-frying: after the first fry or after drying, place fries on a parchment-lined sheet, bake at 425°F (220°C) for 12–18 minutes, flipping halfway, until crisp and golden.

Acid & Garnish

Toss freshly fried fries with 2 tablespoons malt vinegar (or spray lightly) for a bright counterpoint to the rye. Sprinkle chopped chives if using. Serve immediately with mustard mayo or ketchup and lemon wedges on the side.

Mustard Mayo (optional quick sauce)

Whisk together 3/4 cup mayonnaise with 2 tablespoons Dijon mustard, 1 teaspoon malt vinegar, and a pinch of smoked paprika. Adjust salt to taste. Serve alongside fries.