Salt-n-pepa Fries Recipe

Prepare potatoes

Wash and peel the potatoes if desired (peel optional). Using a mandoline with a shoestring/shredder blade or a julienne peeler, cut the potatoes into very thin shoestring strips about 1/8 inch (3 mm) wide. As you cut, place the strips into a large bowl of cold water to remove surface starch and keep them from browning.

Soak and rinse

Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours in the fridge) to draw out excess starch. Drain and rinse under cold running water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and pat thoroughly dry—any surface moisture will cause oil to spatter.

Heat oil

Pour 4–6 cups of neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Attach a deep-fry thermometer and heat oil to 320°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently but not vigorously.

First fry (blanch)

Working in small batches (so the oil temperature stays steady), fry the dried shoestring potatoes at 320°F (160°C) for 2–3 minutes until they are softened and pale, not browned. Use a spider or slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool. Repeat until all fries are blanched.

Raise oil temperature

Increase the oil temperature to 375°F (190°C) for the final crisping. Let the oil come to temperature between batches so it returns to 375°F before adding more fries.

Second fry (crisp)

Fry the blanched shoestrings in small batches at 375°F (190°C) for 1–2 minutes, or until golden brown and crisp. Because the fries are thin, they will crisp quickly—watch closely to avoid burning. Remove with a spider or slotted spoon and transfer to a wire rack or paper-towel-lined tray.

Season while hot

Immediately sprinkle each batch evenly with about 1/4 teaspoon fine sea salt and a small pinch of freshly ground black pepper while the fries are hot so the seasoning adheres. Continue until all fries are seasoned. Taste and adjust remaining salt/pepper as desired (use the remaining portion of the 2 tsp salt and 1 tsp pepper if needed).

Prepare ketchup

In a small bowl, combine the tomato ketchup (1 cup) with the garlic powder (1 tsp) and smoked paprika (1 tsp) if using. Stir until smooth. This gives the ketchup a subtle savory and smoky lift. Taste and adjust seasonings to preference.

Plate and garnish

Transfer the hot shoestring fries to a serving bowl or platter. Spoon the seasoned ketchup into a small dipping bowl or drizzle lightly over the fries if you prefer them sauced. Sprinkle chopped parsley over the fries if using for color and a fresh note.

Serve immediately while fries are hot and crisp. Leftover fries will lose crispness; to re-crisp, spread on a baking sheet and heat in a 400°F (200°C) oven for 5–7 minutes.