Side Of Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Cut each potato lengthwise into 1/4-inch to 3/8-inch thick sticks for classic fries. Aim for even thickness so they cook uniformly.

Soak

Place the cut potato sticks into a large bowl and cover with cold water. Add 1 tbs salt and mix. Let soak for at least 30 minutes, preferably 1 hour, to remove excess starch. For quicker cooling after a hot soak, you can replace with fresh cold water and add ice cubes to chill.

Dry and toss

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry—moisture will cause oil splatter and reduce crispiness. If using, toss the dried fries lightly with 1 tsp cornstarch to help create a crisper exterior; shake off any excess.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don’t have a thermometer, heat until oil shimmers but is not smoking. Working in small batches (do not overcrowd), fry the potatoes for 3–4 minutes until they are softened and pale gold but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let them rest 10 minutes; you can refrigerate briefly to speed cooling.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until deep golden brown and crisp. Do not overcrowd the fryer. Remove fries to a wire rack or paper towels to drain excess oil.

Season and finish

While still hot, sprinkle the fries with fine salt (about 1 tsp total, or to taste) and the optional 1/4 tsp black pepper. Toss gently to distribute evenly. Serve immediately for best texture.

Combine 1/4 cup ketchup with 2 tsp mayonnaise and 1/2 tsp hot sauce in a small bowl. Stir until smooth. Adjust proportions to taste. Serve alongside the hot fries.