Side Fries Recipe

Wash and cut

Wash and peel the russet potatoes if you prefer (peel optional). Cut potatoes into 1/4- to 3/8-inch (6–9 mm) sticks for classic restaurant-style fries. Try to keep pieces uniform for even cooking. Target about 2 cups of cut fries (approximately 1 medium potato per 1 cup finished cut).

Rinse and soak

Place cut potatoes in a large bowl of cold water and rinse until water runs clearer. Then soak the potato sticks in cold water for at least 20 minutes (or up to 2 hours). This removes excess surface starch and helps them crisp.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and reduce crispiness.

Heat oil for first fry (blanch)

Pour about 3 to 4 cups of canola or vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 2–3 inches headspace. Heat oil to 300°F (150°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently without browning quickly.

First fry (blanch)

Working in small batches (do not overcrowd), add the dried potato sticks to the oil and fry for 4–5 minutes until they are cooked through but still pale and limp — not browned. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain and cool. Repeat with remaining batches.

Increase oil temperature

After all batches are blanched and cooled for at least 5–10 minutes, increase the oil temperature to 375–385°F (190–196°C).

Second fry (crisp)

Return the par-cooked fries to the hot oil in small batches and fry for 2–3 minutes until golden brown and crisp. Frying at this higher temperature will create a crunchy exterior.

Drain and season

Remove fries with a slotted spoon to a paper towel–lined tray. Immediately sprinkle fine sea salt and freshly ground black pepper while fries are hot so the seasoning adheres. If using paprika and garlic powder, mix them together and dust over fries now. Toss gently to coat.

Optional finishing

If using, sprinkle chopped fresh parsley and grated Parmesan over fries while warm for extra flavor. Toss gently to distribute.

Prepare sauces

For standard serve, place ketchup and mayonnaise in small ramekins. For spicy mayo, mix mayonnaise with sriracha (adjust heat to taste) and serve alongside fries.

Serve

Serve the side fries immediately while hot and crisp as a side dish for 2. Provide sauces on the side.