Copycat recipe
Copycat Seasoned Fries
The seasoning on these is closely related to the dry rubs — salt, pepper and a savoury blend that makes them recognisably part of the same menu rather than generic fries.
But the seasoning is the easy half. What separates a good homemade version from a disappointing one is the frying method, and it takes two passes rather than one.
Ingredients
Everything you need
- 1kg Floury potatoesMaris Piper or Russet
- 2 litres Neutral oil for frying
- 2 tsp Fine sea salt
- 1½ tsp Granulated garlic
- 1 tsp Paprika
- 1 tsp Granulated onion
- 1 tsp Coarse black pepper
- ¼ tsp CayenneBackground warmth, not heat
Method
1. Cut the potatoes into thick chips
Cut the potatoes into thick chips, about 1cm square in section. Thick is deliberate — these are meant to be soft inside, which a thin cut cannot deliver.
2. Rinse under cold water until it runs
Rinse under cold water until it runs clear, then soak for at least thirty minutes. This removes surface starch, which is what makes fries stick together and brown unevenly.
3. Drain and dry thoroughly
Drain and dry thoroughly. Wet potatoes in hot oil is both dangerous and the reason fries come out soggy.
4. First fry at 130°C for about six
First fry at 130°C for about six minutes. They should be cooked through and pale — no colour at all. Lift out and rest for at least ten minutes, or up to several hours.
5. Combine all the seasoning ingredients while they
Combine all the seasoning ingredients while they rest.
6. Second fry at 190°C for three to
Second fry at 190°C for three to four minutes until deep golden and properly crisp. Drain briefly.
7. Toss immediately with the seasoning while still
Toss immediately with the seasoning while still hot and glossy. Timing matters — seasoning applied to cooled fries slides straight off.
Notes & troubleshooting
- The double fry is not optionalThe first low-temperature pass cooks the inside; the second high-temperature pass crisps the outside. One pass gives you either a raw centre or a burnt exterior. This is the whole technique and it is why restaurant fries are better than most home ones.
- Season while they are still hotThere is a window of about thirty seconds where the surface is hot and slightly oily and seasoning bonds to it. After that it falls off. Have the seasoning mixed and waiting before the second fry finishes.
- Do not seal themFries in a closed container steam themselves soft within ten minutes. Serve them straight away in an open bowl. This is also why a delivery order of fries never arrives as good as it left.
Questions
Can I make these in an air fryer?
Yes, and they are decent — soak, dry, toss in a little oil, then cook at 180°C for around twenty minutes shaking halfway. They will not be as crisp as double-fried, but the seasoning works identically.
Which potatoes work best?
Floury varieties — Maris Piper or Russet. Waxy potatoes hold together but never go fluffy inside.
Can I reuse the oil?
Yes, several times if you strain it once cooled and keep it somewhere dark. Discard it when it darkens or starts to smell.
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