Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut into 1/4–3/8 inch (6–9 mm) sticks for classic fries. Keep cut fries submerged in a large bowl of cold water for at least 30 minutes and up to 2 hours to remove excess starch.

Par-cook (optional oven method) or blanch in oil

For best texture: Drain the soaked potatoes and pat very dry with clean kitchen towels or paper towels. Toss with 1 tablespoon cornstarch (measure above) to lightly coat and help create a crisp exterior. If you prefer to double-fry: heat 1 cup neutral oil in a heavy skillet or Dutch oven to 325°F (160°C). Fry a portion of the potatoes (don’t crowd) for 3–4 minutes until just tender but not browned. Remove to a paper-towel-lined tray and let cool 5–10 minutes. If using oven method: toss coated sticks on a rimmed baking sheet in a single layer and bake at 425°F (220°C) for 10–12 minutes until just beginning to color, then proceed to final fry or roast step below.

Final fry / crisp

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. If you used the oven method, roast at 450°F (230°C) another 8–12 minutes turning once until crisp and golden. Drain hot fries on paper towels and immediately season with 1 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp paprika (from ingredients). Toss gently to coat evenly.

Finish

Taste and adjust seasoning; add the extra finishing salt (0.25 tsp) as needed. Transfer fries to a serving basket or plate.

While fries soak or cook, make the sauce. In a small bowl combine 1/2 cup plain Greek yogurt, 2 tsp mayonnaise, 1 tsp fresh lemon juice, 1 tbsp finely chopped fresh dill, 1/2 tsp minced garlic, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust lemon, salt or honey to preference. Chill or hold at cool room temperature until ready to serve.

Serve the hot fries immediately with the O.G. Yogurt Sauce on the side for dipping. Sprinkle optional chopped parsley over fries for color. Yield is sized for individual serving; fries are best enjoyed hot and fresh.