Ingredients
Scale
- 4 large russet potatoes (for that perfect starchy crunch)
- 3 tablespoons vegetable oil, plus more for frying
- 1 teaspoon smoked paprika (adds that deep smoky flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (optional but recommended for extra richness)
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley for garnish
- For the garlic ranch drizzle:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- Salt and pepper to taste
Substitution tips: If you want to lighten things up, swap regular mayonnaise for Greek yogurt in the ranch drizzle. For a dairy-free option, omit the cheese and use a vegan mayo alternative in the drizzle. I’ve also found sweet potatoes work wonderfully if you want a sweeter twist, although the spice profile might need a slight tweak.
Instructions
- Start by peeling the russet potatoes and cutting them into even, thick fries—about ¼ to ½ inch thick. This size keeps them crispy on the outside and fluffy inside, just like my Nonna’s perfect fries.
- Rinse the cut potatoes in cold water to remove excess starch, then soak them for at least 30 minutes. This step is crucial and something my mother always stressed — it keeps the fries from sticking and helps them crisp up beautifully.
- Drain and pat the potatoes completely dry with a clean kitchen towel. Moisture is the enemy of crispiness!
- Heat vegetable oil in a deep fryer or large pot to 325°F. Fry the potatoes in batches for about 4-5 minutes until soft but not browned. This is the “blanching” stage, which sets the stage for that golden finish. Drain on paper towels.
- While the fries cool, mix together the smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper in a small bowl. The spice blend is the star here — I always blend mine fresh to keep the flavors vibrant.
- Increase the oil temperature to 375°F. Fry the blanched potatoes again, in batches, for 2-3 minutes until golden and crispy. Drain again on paper towels.
- Transfer the hot fries to a large bowl. Drizzle with 3 tablespoons of vegetable oil and toss to coat evenly. Sprinkle the spice blend over the fries and toss again until every fry is coated in that fiery, fragrant mix.
- If using, immediately sprinkle shredded cheddar cheese over the fries while hot, allowing it to melt just slightly.
- For the garlic ranch drizzle, whisk together mayonnaise, sour cream, minced garlic, lemon juice, dill, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Top the fries with chopped green onions and parsley for a fresh pop of color and flavor.
- Serve warm, with the garlic ranch drizzle on the side or lightly drizzled on top.
One little nugget from my kitchen: Olivia and Isabella love helping me sprinkle the seasoning and top the fries with fresh herbs. It’s moments like these that remind me cooking is truly a family celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
