Basket Of Fries Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/4- to 1/2-inch sticks for classic fries. Place cut fries into a large bowl of cold water and soak at least 30 minutes (or refrigerate up to 24 hours) to remove excess starch.

Rinse and dry

Drain the soaking water and rinse fries under cold water until water runs clear. Lay fries in a single layer on clean kitchen towels or paper towels and dry thoroughly—moisture causes dangerous oil splatter and soggy fries.

Toss with cornstarch and seasoning

In a large bowl, toss dried fries with cornstarch, kosher salt, and black pepper until evenly coated. The cornstarch creates a crisper exterior.

Heat oil

In a deep heavy pot or fryer, heat vegetable oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and slowly browns.

First fry (blanch)

Working in batches, fry fries for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5 minutes.

Increase heat

Raise oil temperature to 375°F (190°C) for the final fry.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove and drain on a wire rack; immediately season with a little extra kosher salt to taste.

Make garlic butter

In a small skillet over low heat, melt the butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant—do not brown.

Toss fries

Place hot fries in a large bowl, pour the garlic butter over them, and toss to coat evenly. Sprinkle with grated Parmesan, chopped parsley, and lemon zest if using. Toss once more and serve immediately.

Mix spicy sauce

In a small bowl, whisk together sriracha (or your hot sauce of choice), smoked paprika, cayenne, and honey until smooth.

Toss fries

Drizzle the hot fries with the spicy mixture and toss until evenly coated. Serve immediately, garnished with parsley if desired.

Make cheese sauce

In a small saucepan over low heat, combine the cream, softened cream cheese, and shredded cheddar. Stir continuously until the cheeses melt into a smooth sauce. Season with 1/4 tsp salt and taste; adjust if needed. Keep warm on the lowest heat or a double boiler so it stays pourable.

Assemble

Place hot fries in a shallow basket or plate and pour the warm cheese sauce over the top. If you prefer, broil briefly (1–2 minutes) in an oven-safe dish to bubble the cheese, watching closely to avoid burning.

Choose one topping style (garlic parmesan, spicy, or cheese) or serve plain with dipping sauces. Garnish with a little fresh parsley and serve immediately while fries are hot and crisp.