Kid's Fries Recipe

Prepare potatoes

Scrub 2 medium russet potatoes well and peel if desired. Cut each potato into uniform sticks about 1/4 to 1/2 inch thick so they cook evenly. Rinse the cut fries under cold running water for 30–60 seconds to remove surface starch.

Soak and dry

Place the rinsed fries in a bowl of cold water and soak 20–30 minutes (or up to 2 hours refrigerated) to make them crispier. Drain and spread the fries on clean kitchen towels or paper towels; pat them thoroughly dry. If using cornstarch, toss the dried fries with 1 teaspoon cornstarch in a bowl so they are lightly coated.

Season

In a large bowl, toss the dried (and optionally cornstarch-coated) fries with 2 tablespoons oil, 1 teaspoon fine sea salt and 1 teaspoon black pepper until evenly coated.

Cook — oven method (healthier, kid-friendly)

Preheat oven to 230°C (450°F). Arrange fries in a single layer on a rimmed baking sheet lined with parchment paper or a lightly oiled sheet, making sure they don’t overlap. Bake 12 minutes, flip fries with a spatula, then bake another 8–10 minutes until golden and edges are crisp. If not yet browned to your liking, broil 1–2 minutes while watching closely.

Cook — shallow fry method (faster, extra-crispy)

Heat a heavy skillet over medium-high heat and add enough vegetable oil to cover the bottom about 1/4 inch deep (about 2 tablespoons). When oil is hot (a small piece of potato sizzles), add fries in a single layer without crowding. Cook 3–4 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate to drain excess oil.

Finish

Taste and adjust seasoning: sprinkle a little more salt if needed. If using, sprinkle 2 teaspoons finely grated Parmesan over hot fries so it melts slightly.

Portion fries into a child-friendly plate or small basket. Serve with small ramekins of ketchup and mild ranch for dipping. Let the fries cool a couple of minutes so they’re not too hot for kids.