Sparrow Fries Recipe

Prep potatoes

Scrub the russet potatoes and peel if you prefer. Cut into 1/4–3/8 inch (about 6–10 mm) sticks: halve lengthwise, then slice into even planks and stack to slice into fries. Aim for uniform thickness for even cooking.

Rinse and dry

Place the cut fries in a large bowl of cold water and rinse until the water runs clearer to remove surface starch. Soak for at least 30 minutes (up to 2 hours) in the refrigerator for a crisper result. After soaking, drain and rinse once more, then spread the fries on clean kitchen towels or paper towels and pat completely dry.

Toss with cornstarch and seasoning

In a large bowl, combine the dried fries with 1 tablespoon cornstarch, 1 teaspoon black pepper, and 1 teaspoon sea salt. Toss gently to coat evenly. The cornstarch creates an extra-crispy exterior.

Heat oil and first fry (blanch)

In a heavy-bottomed pot or deep fryer, add about 4–6 cups oil (enough to submerge the fries) and heat to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Working in batches (do not overcrowd), fry the coated fries for 3–4 minutes until they are soft but not browned. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain and cool.

Second fry to crisp

Increase the oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels or a wire rack set over a sheet pan.

Season and finish

While still hot, sprinkle the fries with an additional 1/2–1 teaspoon sea salt (adjust to taste). If using optional finishing ingredients, toss lightly with 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan, and/or 1 teaspoon smoked or malt paprika for a finishing flavor. Serve immediately.

If you prefer a simple herb finish, scatter the chopped parsley over the hot fries and toss briefly to distribute. For a cheesy finish, grate Parmesan over the fries right after frying so it melts slightly. For a smoky-sweet note, sprinkle malt or smoked paprika and toss.

Serve prepared sauces

Place the garlic aioli, spicy harissa-ketchup, and citrus herb ranch into three small ramekins. If using store-bought sauces, transfer to serving dishes. Arrange fries on a platter and offer guests their choice of any or all three dipping sauces. If you'd like quick recipes for these sauces: - Garlic aioli: mix 1 cup mayonnaise with 1–2 minced garlic cloves, 1 tsp lemon juice, and salt to taste. - Spicy harissa-ketchup: mix 1/2 cup ketchup with 1/2 cup harissa or chili paste, adjust heat to taste. - Citrus herb ranch: mix 1 cup ranch dressing with 1 tsp lemon or lime zest and 1 tbsp chopped fresh herbs (dill, chives, or parsley).