Fries Recipe
Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.
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Ingredients
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Fries
Method
Fries
- 1
Prep potatoes
Scrub potatoes thoroughly. Cut into 1/4-inch (about 6 mm) thick batons. Rinse to remove excess starch.
- 2
Soak and dry
Soak cut potatoes in cold water for 30-60 minutes to remove starch. Drain and pat completely dry with clean towels. For crispier outside, optionally soak in a solution of water with 1 tablespoon vinegar for 10 minutes, then rinse and dry again.
- 3
Pre-dust with starch
Toss dried potatoes with cornstarch to coat lightly; shake off excess.
- 4
First fry (blanch)
Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry batons in batches for 3–4 minutes until pale and flexible. Do not brown. Remove and drain on rack or paper towels.
- 5
Rest
Let fried potatoes rest for 5–10 minutes; this helps steam escape and improves crispness on second fry.
- 6
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Return potatoes to oil in batches and fry 2–3 minutes until golden and crisp. Transfer to a rack or paper towels.
- 7
Seasoning
While hot, toss fries with salt, garlic powder, paprika, and white pepper. Garnish with optional minced parsley.
- 8
Serve
Serve immediately with preferred dipping sauces.
