Side Of French Fries Recipe

Wash and scrub the potatoes thoroughly. Leave the skins on for texture and flavor. Using a spiralizer with a medium/thick blade or a curly fry cutter, cut the potatoes into consistent curly spirals. If you do not have a spiralizer, use a mandoline or knife to make long julienne sticks (aim for 1/4–3/8 inch thickness).

Place the cut potatoes in a large bowl of cold water as you work to prevent browning and remove surface starch.

Once all potatoes are cut, change to fresh cold water and soak for 30 minutes to 1 hour to draw out excess starch. For best crispness soak at least 45 minutes.

Drain the potatoes and rinse under cold running water. Spread them in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For extra crispness, allow them to air dry on a cooling rack for 10–15 minutes after patting.

Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Use enough oil so the fries can float freely (about 1.0–1.5 L for a 3–4 quart pot).

While the oil heats, lightly toss the dried potato curls with cornstarch in a large bowl to coat evenly; this creates a thin crisping layer. Shake off any excess cornstarch.

Working in small batches (to avoid crowding), lower the potato curls into the oil and fry for 3 to 4 minutes until they are softened but not browned. They will be pale and floppy at this stage.

Use a slotted spoon or spider to remove the par-fried potatoes and drain them on a rack or paper towels. Allow them to cool to room temperature, then place them on a tray and refrigerate uncovered for at least 20 minutes (or up to overnight). Chilling helps set the exterior for a crunchier final fry.

Increase the oil temperature to 375°F (190°C). Ensure you still have sufficient oil; top up if necessary and allow to come to temperature.

Fry the chilled potato curls in small batches again until golden-brown and crisp, about 2 to 3 minutes per batch. Stir gently to prevent twisting together and to promote even browning.

Transfer fries to a rack or paper towels to drain briefly. While still hot, toss the fries in a large bowl with the finishing oil or melted butter to help the seasoning adhere.

In a small bowl, combine the sea salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Sprinkle the seasoning evenly over the fries and toss gently to coat.

If using, sprinkle chopped fresh parsley over the fries for color and mild herb flavor. Taste and adjust salt if needed.

Serve the curly fries immediately while hot and crisp with your choice of dipping sauces (ketchup, ranch, spicy mayo, etc.).

Leftovers can be reheated on a baking sheet in a 400°F (200°C) oven for 5–7 minutes to regain crispness; avoid microwaving to prevent sogginess.