Creole Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired (peels can be left on for texture). Cut each potato into 1/3- to 1/2-inch sticks for classic fries. As you cut, place sticks in a large bowl of cold water to stop browning.

Soak the cut potatoes in cold water for at least 30 minutes, ideally 1–2 hours, to remove excess starch. For best results, change the water once during soaking.

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them very dry—moisture will cause oil splatter and prevent proper crisping.

Coat with cornstarch

Place the dried potato sticks into a large bowl. Sprinkle 2 tablespoons cornstarch and 1 1/2 teaspoons salt over the potatoes. Toss thoroughly until each fry has a light, even coating of cornstarch. This helps create a crisp exterior.

Heat oil

Pour about 6 cups of vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Use a deep-fry thermometer to monitor temperature. Work in batches—do not overcrowd the pot.

First fry (blanch)

Fry a batch of potatoes for 4–5 minutes until the exterior is set but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. The internal temperature should be cooked through but pale.

Raise temperature

Increase oil temperature to 375°F (190°C). Let oil come to temperature between batches.

Second fry (crisp)

Return the blanched fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

While fries finish frying, combine creole seasoning ingredients: 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp black pepper, and 1/2 tsp salt. Mix well in a small bowl.

Taste and adjust heat and salt as preferred. If you prefer milder fries, reduce cayenne to 1/4 tsp; for more heat, increase to 3/4–1 tsp.

Place the hot, drained fries into a large bowl. Immediately add 2 tablespoons unsalted butter and toss so the melting butter coats the fries.

Sprinkle the prepared creole seasoning over the fries (use about 2–3 tsp seasoning per batch, or to taste). Toss thoroughly so seasoning adheres. If seasoning seems dry, add a touch more melted butter or a light drizzle of oil.

Taste and finish with chopped fresh parsley. Optional: squeeze half a lemon over the fries for brightness. Adjust salt to taste.

Serve immediately while hot and crispy.