Old Bay® Fries Recipe

Prep and soak

Wash and scrub the potatoes. Cut each potato into 1/3–1/2-inch thick fries (matchstick or restaurant-style). Place cut fries in a large bowl and cover with cold water. Add cold water to fully submerge and soak at least 30 minutes, up to 2 hours. Soaking removes surface starch for crisper fries.

Parboil (optional but recommended)

Place a pot large enough for the fries on the stove and add enough water to cover the potatoes. Add 1 tablespoon coarse kosher salt and bring to a gentle boil. Drain the soaking water and transfer fries to the pot of boiling water. Parboil 3–4 minutes until the edges just begin to turn opaque but fries are still firm. Immediately drain and spread on a clean kitchen towel or a wire rack to dry completely (about 15 minutes).

First fry (blanch)

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Working in batches to avoid crowding, fry the fries for 3–4 minutes until pale and tender but not browned. Remove with a slotted spoon or spider and drain on paper towels or a wire rack. Let cool 10 minutes.

Second fry (crisp)

Raise the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack while you finish remaining batches.

While the fries are hot, combine Old Bay, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the seasoning evenly over the hot fries. Toss gently so all fries are coated. Taste and sprinkle fine salt to finish as needed.

Drizzle the warm melted butter over the seasoned fries and toss gently to coat (the butter helps the spice adhere and adds richness). If using, sprinkle chopped parsley and serve immediately with lemon wedges for a bright squeeze over the fries.