Lark Crispy French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/3- to 1/2-inch uniform sticks (classic French fry shape). As you cut, place the cut fries into a large bowl of cold water to prevent browning.

Rinse and soak

Drain the initial bowl and refill with fresh cold water. Rinse the cut fries under running water until the rinsed water runs clear to remove surface starch. Then fill the bowl with the 1000 ml cold water and add the ice to make it very cold. Soak the fries for 30 to 45 minutes (or up to 2 hours) to draw out excess starch for crisper fries.

Dry and toss with cornstarch

Drain the fries and thoroughly pat them very dry with clean kitchen towels or paper towels — moisture prevents crisping. Transfer the dried fries to a large bowl and sprinkle the 2 tbs cornstarch over them. Toss gently to coat evenly; the cornstarch creates a light crisp crust when fried.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (163°C). Working in batches to avoid crowding, fry the coated fries for 4 to 5 minutes until they are cooked through but pale and soft (not browned). Use a wire skimmer to transfer fries to a wire rack set over a sheet pan or to paper towels to drain. Let them rest and cool for at least 10 minutes; you can refrigerate them for 15–30 minutes for better texture.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2 to 3 minutes until golden brown and crispy. Remove with a skimmer and drain on a wire rack. Immediately season with the 2 tsp salt and 1/2 tsp black pepper while hot so seasoning adheres.

Finish

If desired, taste and adjust seasoning. Serve fries hot alongside scallion aioli and ketchup.

Mince the garlic finely and thinly slice the green parts of the scallions. In a small bowl, combine 1/2 cup mayonnaise, minced garlic, sliced scallions, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until homogeneous. If the aioli is too thick, whisk in up to 1 tsp neutral oil (or water) to reach a creamy dipping consistency. Taste and adjust lemon, salt, or scallion to preference. Refrigerate for 10–15 minutes to let flavors marry, or serve immediately.

Spoon 1/2 cup prepared ketchup into a small ramekin or serving dish. Optionally garnish with a few snipped scallion pieces for presentation. Serve chilled or at room temperature alongside the fries and scallion aioli.