Fairway Feast Platter: Fries Recipe

Prepare potatoes

Wash and scrub the potatoes to remove dirt. Peel if you prefer skinless fries (skins can be left on for more texture). Cut each potato into 1/3 to 1/2-inch sticks for classic restaurant-style fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut potato sticks into a large bowl and cover with cold water (about 1 liter). Agitate gently, then let soak for at least 30 minutes and up to 2 hours to remove excess surface starch. For best crispness, change the water once if soaking longer than 1 hour.

Dry and toss with cornstarch

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry — removing surface moisture is critical. Put the dried fries in a large bowl, sprinkle 2 tablespoons cornstarch over them, and toss until lightly and evenly coated. This thin coating helps create a crisp exterior.

First fry (blanch)

Heat vegetable oil in a deep fryer or heavy Dutch oven to 300°F (150°C). If you don’t have a thermometer, heat until a small piece of bread sizzles gently but doesn’t brown quickly. Working in batches (do not overcrowd), fry the coated potato sticks for 4–5 minutes until they are soft and pale — not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 10 minutes; can be refrigerated at this stage for up to 24 hours.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Stir gently while frying to ensure even browning. Remove to a wire rack or paper towels to drain. Immediately season with 2 teaspoons salt and 1 teaspoon black pepper while hot so the seasoning adheres.

If using the seasoned toss, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 cup grated Parmesan in a shallow bowl. While fries are hot, place one batch into the bowl, add chopped parsley, and toss gently until evenly coated. Serve immediately so the coating sticks and the cheese melts slightly.

Place ketchup and garlic aioli in small bowls for serving. For variety, mix 3 tablespoons ketchup with 1 tablespoon garlic aioli for a simple fry dipping sauce, or serve each separately.