Side Fries Recipe

Time1h 10m

Serves2

Add a side of White Spot's fresh, local fries.

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Ingredients

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1
Wash and cut
Wash the potatoes thoroughly. Leaving the skin on (for classic White Spot-style fries), cut each potato lengthwise into 1/3-inch thick sticks. Aim for uniform size so they cook evenly.
2
Rinse to remove starch
Place the cut fries in a large bowl and cover with cold water. Swirl and rinse until the water runs clearer (about 1–2 minutes). Drain and repeat if water is still very cloudy.
3
Cold soak
Fill the bowl with fresh cold water and ice if using. Soak the fries for 30 minutes to 1 hour to remove excess surface starch and to firm the potatoes. This step improves crispness.

4
Drain and dry
Drain the fries in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat them thoroughly dry. Any surface moisture will cause oil splatter and reduce crispness.
5
Light cornstarch dusting
Transfer the dried fries to a large bowl. Sprinkle the cornstarch over the fries and toss gently to coat evenly. The cornstarch creates an extra-crispy exterior while remaining invisible when cooked.

6
Heat oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first blanch. Use a thermometer to maintain temperature. Add enough oil to submerge the fries (about 3 cups for a medium pot).
7
First fry (blanch)
Working in batches to avoid crowding, fry the fries at 325°F (160°C) for 4–5 minutes until they are softened and pale (not browned). Remove with a slotted spoon and drain on a paper-lined tray. Let rest for 5–10 minutes.
8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on fresh paper towels.

9
Season immediately
While the fries are piping hot, sprinkle with kosher salt, black pepper, and garlic powder if using. Toss gently to distribute seasoning evenly.
10
Garnish and serve
If desired, sprinkle chopped fresh parsley for color. Serve immediately as a side — approximately one generous side portion per recipe batch.