Pizza Fries Recipe

Prep potatoes

Wash and peel the russet potatoes. Cut them into 1/4–1/2-inch thick sticks for fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This improves crispness.

Dry and coat

Drain the fries and pat them completely dry with clean kitchen towels or paper towels. Put dried fries in a large bowl, toss with 2 tablespoons cornstarch until evenly coated, then season with 1 tsp salt and 1 tsp black pepper.

Fry (first blanch)

Heat vegetable oil in a heavy pot or deep fryer to 320°F (160°C). Fry the coated fries in batches (do not overcrowd) for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry (final crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crispy. Drain well and place on a serving oven-safe platter or a rimmed baking sheet lined with foil.

Meanwhile, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant (do not brown). Add 1 cup tomato/pizza sauce, 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes, 0.5 tsp salt and 0.5 tsp sugar (if using). Stir, reduce to low and simmer gently 5–7 minutes to meld flavors. Taste and adjust seasoning.

Preheat oven broiler (or oven to 425°F / 220°C if you prefer baking) while fries are draining. If using an oven-safe serving platter, transfer fries there; otherwise use a rimmed baking sheet or cast-iron skillet.

Spoon and spread warmed pizza sauce evenly over the hot fries. Use enough to coat but not drown (about 3/4–1 cup used as needed).

Scatter shredded mozzarella evenly across the sauced fries, followed by grated parmesan. Top with sliced pepperoni or cooked sausage pieces if using.

Place the platter under the broiler for 2–4 minutes, watching carefully, until cheese is melted, bubbly and edges begin to brown. If baking at 425°F, bake 6–8 minutes until cheese melts and toppings warm through.

Remove from oven. Drizzle with 1 teaspoon olive oil, sprinkle fresh basil (or parsley) and optional crushed red pepper for heat.

Serve immediately with extra pizza sauce or marinara on the side for dipping.