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a quick and easy sriracha ketchup and serious roasted garlic aioli to keep things interesting.

This is my proven method for making the perfect fry. Back in 2013 I opened my first Food Truck "The Souvlaki Truck". With a very small and focused menu, I knew that everything that I made had to be perfect...from the very first customer, and seeing their smiles I knew we had something.

"Back in 2013 I opened my First Food Truck "THE SOUVLAKI TRUCK"

French fries come in all different shapes and sizes, and the painful truth is I love them all. I can honestly say with no hesitation, French fries are one of my favorite top 3. When testing though I decided to go with a bit of a. thicker cut spud (1/2" die to be exact). I knew this was going to be a pretty tricky one to figure out too. The thicker you go the higher the chances of ending up with a soggy fry, but somewhere in the testing I figured out that the first cook was the most important in the process.

The Perfect French Fry


  • 3 Large Russet Potatoes

  • Neutral Frying Oil (Canola, Peanut)

  • Coarse Kosher Salt

1st Fry:

Your goal here is to first fully cook the potatoes and second is to cook out as much moisture as possible from the potato before the skin just starts to brown lightly.

  1. Peel the potatoes (or don't but scrub them good). Cut them into 1/2 inch sticks and place them into a cold water bath if you're not quite ready to move onto the next steps.

  2. Preheat your deep fryer to 280°F. If you don't have a deep fryer make sure you use a deep enough pot to anticipate the rise of hot oil and bubbles. BE CAREFUL! And DO NOT OVERFILL the pot. Do smaller batches if you have to.

  3. Once your oil is hot, strain off your spuds onto a bed of paper towels to dry them off...then into the oil. Smaller batches is OK. Remember the more potatoes you add in at once you will have to adjust the heat more.

  4. Remove the cooked spuds from the oil using a slotted spoon or mesh strainer onto a sheet pan. Spread them around and let them air dry at room temperature for at least 30 minutes. A starchy skin will start to form on exterior of the fry.


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