Trendy Fries (v) Recipe

Prep and soak

Wash and peel the potatoes if desired (skin-on is fine). Cut into uniform batons about 8–10 mm (1/3–3/8 inch) thick. Place cut potatoes in a large bowl and cover with cold water (about 1 liter). Swirl to remove surface starch and let soak 30 minutes at minimum (up to 2 hours) in the refrigerator to remove excess starch for crispiness.

Dry and toss with cornstarch

Drain the potatoes and transfer to a clean kitchen towel or paper towels. Pat completely dry. In a large bowl, combine the dried potato batons with 2 tablespoons cornstarch and toss gently until evenly coated — this creates a light crispy crust.

First fry (blanch)

Heat neutral oil in a deep heavy pot or a deep-fryer to 325°F (160°C). Fry the potatoes in batches (don’t overcrowd) for 4–5 minutes until soft but not colored. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with 2 teaspoons fine sea salt and 1 teaspoon black pepper while still hot so seasoning sticks.

While fries are cooling slightly after the second fry, combine 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon ground cumin, and 1/2 teaspoon fine sea salt in a small bowl and mix well. Sprinkle this seasoning evenly over the hot fries and toss lightly (use tongs or shake in a covered bowl) so all fries are coated with the smoky-herb blend.

Make sriracha mayo dip

In a small bowl combine 1/2 cup vegan mayonnaise, 1 tablespoon sriracha, and 1/2 tablespoon fresh lemon juice. Taste and adjust hot sauce or lemon to preference. Transfer to a serving ramekin.

Finish and serve

Place seasoned fries on a serving platter. Sprinkle 2 tablespoons finely chopped fresh parsley and optional 2 tablespoons vegan grated Parmesan evenly over the fries. Garnish with microgreens or chopped chives. Serve immediately with the sriracha mayo on the side for dipping.