Basket Of 1/2 Fries & ½ Onion Rings Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4- to 3/8-inch thick sticks. Rinse in cold water until water runs clear to remove surface starch.

Soak cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch, which helps achieve crispiness.

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with cornstarch until evenly coated—this thin coating helps create a crisp exterior.

Heat 1 cup vegetable oil in a heavy-bottomed skillet or Dutch oven to 325°F (160°C) for first fry. If you don't have a thermometer, oil should shimmer but not smoke.

Blanch the fries in batches for 3–4 minutes until the centers are just tender but not browned. Remove with a slotted spoon to a wire rack set over a sheet tray to drain. Let cool 5–10 minutes.

Raise oil temperature to 375°F (190°C). Fry the blanched fries again in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels or a rack.

Immediately season with kosher salt, freshly ground black pepper and optional paprika or garlic powder while fries are hot so seasoning adheres.

Prep onion and dry coat

Peel the onion and cut into 1/3- to 1/2-inch thick rings. Separate into individual rings. Place the flour (0.75 cup) seasoned with 1/2 tsp of the salt and 1/4 tsp black pepper in a shallow bowl for a dry dredge.

Make batter

In a separate bowl whisk together the remaining 0.25 cup cornstarch, baking powder, 1 tsp salt, 1/4 tsp black pepper, the egg, and cold sparkling water or beer until smooth. Batter should be slightly thick but pourable; add a tablespoon more liquid if too thick.

Place breadcrumbs or panko in a third shallow dish. Heat 2 cups vegetable oil in a deep skillet or small fryer to 350–360°F (175–180°C).

Dredge each onion ring first in the seasoned flour, shaking off excess, then dip into the batter to coat, allow excess to drip off, and finally press into the breadcrumbs to adhere. For a lighter crust you can skip the breadcrumbs and double-dip in flour + batter.

Fry rings in batches in the hot oil for 2–3 minutes, turning once, until golden brown and crisp. Do not overcrowd the pan to maintain temperature.

Remove with a slotted spoon to a wire rack or paper towels to drain. Immediately sprinkle with a little extra salt to taste.

Arrange a half-portion of fries and a half-portion of onion rings in a basket or on a serving platter. Suggest portioning: for this recipe yield, serve roughly 1/2 lb fries portioned to one side and 1/2 of the onion rings batch to the other.

Garnish with chopped parsley if using and serve hot with ketchup or preferred dipping sauces and lemon wedges for the onion rings.

Leftovers: keep fries and rings on a wire rack in a single layer and re-crisp in a 400°F (200°C) oven for 5–8 minutes.