Jalapeño Honey Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Cut into 1/3-1/2 inch thick fries (matchstick or classic steak-fries). Place cut fries in a large bowl of cold water and submerge. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch.

Rinse and dry

After soaking, drain the potatoes and rinse under cold water until the water runs clear. Spread the fries on kitchen towels or a clean tea towel and pat thoroughly dry. Dry fries will crisp better.

Coat with cornstarch and season

Toss the dried fries in a large bowl with 2 tablespoons cornstarch until evenly coated. Add 2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper; toss to combine.

Heat oil and fry (double-fry method)

In a heavy Dutch oven or deep skillet, add 3 cups vegetable oil and heat to 325°F (160°C) for the first fry. Working in batches to avoid crowding, fry the fries for 3-4 minutes until soft and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries a second time, again in batches, for 2-3 minutes until golden brown and crisp. Drain on a wire rack and immediately sprinkle with a small pinch of flaky sea salt to taste.

While the fries are finishing the second fry, prepare the glaze. Finely mince the jalapeño, removing seeds if you want less heat (leave seeds for more heat). In a small saucepan over low heat, melt 1 tablespoon unsalted butter. Add 1 clove minced garlic and cook for 20-30 seconds until fragrant (do not brown). Add 3 tablespoons honey, 1 teaspoon apple cider vinegar, 1 teaspoon lime juice, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, and the minced jalapeño. Warm gently and stir until the honey thins and the flavors meld, about 1-2 minutes. Taste and adjust: add more lime or vinegar for brightness or more jalapeño for heat. Keep warm on the lowest heat setting, stirring occasionally.

Optional: For a smoother glaze, you can simmer gently for 1-2 minutes and then strain out the jalapeño bits, returning the liquid to the pan. For more texture and visible jalapeño, leave the bits in.

Transfer the hot fries to a large mixing bowl. Pour the warm jalapeño honey glaze over the fries — start with about three-quarters of the glaze, tossing gently to coat evenly (use tongs or two spatulas). Reserve any extra glaze for serving on the side.

Taste and adjust: sprinkle the fries with the remaining flaky sea salt if needed. Scatter 2 tablespoons chopped fresh cilantro over the fries and toss lightly to distribute.

Serve immediately with lime wedges on the side for squeezing over, and the reserved glaze for dipping if desired.