Island Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Cut into 1/3–1/2 inch thick fries (matchstick-style or slightly thicker). Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. For best results, soak up to 2 hours in the refrigerator.

Dry and coat

After soaking, drain the potatoes and pat completely dry with kitchen towels. Toss the dried fries in 2 tablespoons cornstarch until evenly coated. This helps create a crisp exterior.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Working in batches, add fries without crowding and fry for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Rest and increase heat

Let the blanched fries rest for at least 10 minutes. Meanwhile increase oil temperature to 375°F (190°C). While oil heats, combine kosher salt, black pepper, smoked paprika, garlic powder, and dried thyme in a small bowl.

Second fry (crisp)

Return fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Drain on a rack or paper towels immediately. While still hot, toss fries with the prepared seasoning mix so the spices adhere.

If using diced mango, puree 1/4 cup of diced mango in a blender or mash thoroughly. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup mango puree, 1 teaspoon finely chopped chipotle in adobo, 1 tablespoon lime juice, 1 teaspoon honey, and 1/4 teaspoon salt. Taste and adjust heat or sweetness: add more chipotle for smokier heat or more honey for sweetness. Chill until ready to serve. This yields a creamy, slightly sweet-spicy sauce perfect for dipping.

Plate the fries in a basket or shallow bowl. Sprinkle chopped fresh cilantro over the fries. If using, grate 2 tablespoons Parmesan over the hot fries for a savory finish. Serve with lime wedges on the side and the mango-chipotle mayo for dipping.

Serve immediately so fries remain crisp. Makes a delicious side or shared appetizer basket.