Premium Fritas Recipe

Prep and Soak

Wash and peel (optional) the russet potatoes. Cut each potato lengthwise into 1/4–3/8 inch (6–9 mm) sticks for classic fry shape. Place cut fries in a large bowl and cover with 1200 ml cold water; add 1 tbs kosher salt and stir. Refrigerate and soak for at least 45 minutes and up to 4 hours to remove excess starch and help achieve a crisp exterior.

Rinse and Dry

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry—any surface moisture will cause oil splatter and reduce crispness. For best results, let them air-dry on a rack for 15 minutes after towel-drying.

Blanch (First Fry)

Pour about 800–1000 ml oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Working in batches (do not overcrowd), fry the potatoes for 3–4 minutes until soft but not colored; they should be limp and pale. Remove with a slotted spoon or spider and drain on a rack or paper towels. Let cooled blanched fries rest for 10–15 minutes.

Crisp (Second Fry)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, turning as needed, until golden brown and crisp. Drain on a rack or paper towels immediately.

Finish

While still hot, sprinkle fine sea salt (1 tsp, or to taste) evenly over the fries so it sticks and seasons them. Keep fries warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches to serve everything hot.

Combine smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), ground black pepper (1/2 tsp) and ground cumin (1/4 tsp) in a small bowl and whisk to blend evenly. Taste and adjust—add a pinch more salt if you plan to use less finishing salt. This mixture will be tossed with fries immediately after the second fry for a premium, savory coating.

To apply: place a single batch of hot fries in a large mixing bowl, sprinkle about 1/2–1 tbs of the seasoned dust (adjust to preference) over the fries, and toss gently with tongs until evenly coated. Repeat for each batch so the seasoning adheres while fries are very hot.

If using parsley and parmesan: after tossing fries with seasoned dust, sprinkle 2 tbs finely chopped parsley and 2 tbs grated parmesan over fries and toss gently to combine. The parmesan will melt slightly and cling to the hot fries.

Serve immediately with chipotle mayo and ketchup on the side. Provide extra seasoned dust at the table for guests who want more seasoning. Leftover fries can be reheated in a 425°F (220°C) oven for 8–10 minutes on a baking sheet to re-crisp.