Festive Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Using a knife or a mandoline, cut into 1/3-inch thick sticks (about classic fry size). Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch.

Dry and season for blanching

Drain the potatoes and rinse under cold water. Spread on clean kitchen towels or paper towels and thoroughly pat dry — moisture prevents proper frying. Toss fries with 1/2 tsp salt and 1/2 tsp black pepper.

Par-fry (blanch) the fries

In a heavy pot or deep fryer, heat oil to 325°F (160°C). Working in batches (do not overcrowd), fry the potatoes for 4–5 minutes until tender but not browned. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Repeat with remaining batches.

Cool between stages

Let the par-fried fries rest for at least 10 minutes (up to 30) to cool. Cooling helps them crisp during the final fry.

Final fry to crisp

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until deep golden brown and crisp. Remove to a wire rack or paper towels to drain. Immediately while hot, lightly sprinkle with the remaining 1/2 tsp salt and 1/2 tsp black pepper to season.

While fries are cooling after the par-fry, combine smoked paprika, ground rosemary, garlic powder, grated Parmesan, lemon zest, and red pepper flakes in a small bowl and mix thoroughly. Taste and adjust salt if desired. When fries come out of the final fry and are still hot, gently toss them in a large bowl with the festive seasoning so the spices and Parmesan adhere to the hot oil on the fries.

Make aioli

In a small bowl, whisk together mayonnaise and Greek yogurt until smooth. Stir in minced garlic, chopped parsley, chives, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust lemon, salt, or herbs as desired. Chill until ready to serve — about 10 minutes to let flavors meld.

Transfer the seasoned fries to a serving platter. Scatter pomegranate seeds and additional grated Parmesan over the fries for a festive look and bright pops of flavor. Garnish with a few fresh rosemary sprigs for aroma and presentation. Serve immediately with the herb-garlic aioli on the side.