Side Crazy Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/4–1/2 inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch.

Dry and toss

After soaking, drain the potatoes and rinse under cold water. Spread on clean kitchen towels and pat completely dry (important to avoid oil splatter). In a large bowl, toss the dried potato sticks with the cornstarch until evenly coated, then season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3 inches (about 1 liter for a medium pot). Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, test by dropping one fry in: it should slowly bubble but not brown quickly.

First fry (blanch)

Working in batches to avoid crowding, fry the coated potatoes for 4–5 minutes until tender but pale and not browned. Remove with a slotted spoon or spider to a wire rack or paper towel-lined sheet to drain. Let cool for 5–10 minutes.

Increase heat

Raise oil temperature to 375°F (190°C) for the final fry. Maintain this temperature between batches for consistent crisping.

Second fry (crisp)

Return the blanched fries to the hot oil in batches. Fry 2–4 minutes until golden brown and crisp. Remove to a wire rack or paper towel-lined sheet. Immediately season with the remaining 1 tsp kosher salt while hot so it sticks. Keep fries warm in a 200°F (95°C) oven on a sheet pan if making multiple batches.

While the fries are blanching, combine the mayonnaise, ketchup, sriracha, smoked paprika, garlic powder, Worcestershire sauce, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Whisk until smooth and taste; adjust heat or acidity (add more sriracha or lemon) to preference. Refrigerate until ready to use.

Preheat oven broiler to high (optional if you want melted cheese). Line a large ovenproof sheet or platter with the freshly fried fries in an even layer.

Drizzle about half of the prepared crazy sauce over the fries, tossing gently to coat some fries but keeping others crisp. Sprinkle shredded cheddar evenly over fries, then place under the broiler for 1–2 minutes just until the cheese melts and bubbles (watch carefully to avoid burning).

Remove from oven. Drizzle remaining crazy sauce over the cheese-melted fries. Scatter crumbled bacon, sliced pickled jalapeños, sliced scallions, and chopped cilantro evenly across the top.

Serve immediately while hot and crispy. Provide extra crazy sauce on the side for dipping.