Thai Fries Recipe

Prepare potatoes

Cut each peeled russet potato into 1/3"–1/2" thick batons (classic fries). Rinse the cut potatoes in cold water until water runs clear to remove surface starch, about 2–3 minutes.

Soak the rinsed potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to draw out more starch for extra crispness. Drain and thoroughly pat dry with clean kitchen towels or paper towels.

Toss the dried potato batons with cornstarch and sea salt in a large bowl until evenly coated. The cornstarch will help create a crisp exterior.

Heat 1 cup neutral oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until tender but not browned. Remove and drain on a wire rack or paper towels. Let rest 5 minutes.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2–4 minutes until golden brown and crisp. Drain on a rack and immediately season lightly with a pinch of additional sea salt if desired.

While the fries soak or during the first fry, make the crispy garlic: heat 1/2 cup vegetable oil in a small heavy skillet over medium-low heat. Add the thinly sliced garlic and sliced shallot in a single layer.

Fry gently, stirring occasionally, keeping the oil at a steady low bubble — you want the slices to slowly turn golden, not burn. This takes about 5–8 minutes. When the slices are golden brown and crisp, remove them with a slotted spoon to a paper towel-lined plate to drain. Reserve 3 tablespoons of this fried garlic/shallot mixture for garnish; you can reserve the flavored oil (cooled) for finishing the sauce or discard excess.

If using, sprinkle red chili flakes into the hot oil for 10–15 seconds to temper, then remove oil from heat and let cool slightly before using in sauce.

In a small bowl, whisk together sweet soy sauce (kecap manis), light soy sauce, rice vinegar, lime juice, and freshly ground black pepper until smooth. Taste and adjust: add a little more lime for brightness or more kecap manis for sweetness.

Optional — stir in 1 teaspoon of the cooled garlic-infused oil from the previous step to give the sauce a subtle roasted garlic aroma.

Pour or toss this sauce with the hot fries immediately after the second fry: place fries in a large mixing bowl, add the sauce, and toss quickly so fries are evenly coated but not soggy. Work in batches if necessary to keep fries crisp.

Transfer sauced fries to a serving platter. Sprinkle the coarsely chopped roasted peanuts over the top, followed by the reserved fried garlic and shallot pieces, chopped cilantro, and sliced scallions.

Finish with an extra light drizzle of the reserved garlic oil (optional) and a final grind of black pepper. Serve immediately so fries remain hot and crunchy.