Sunday Best: Classic Fries & Ketchup
Achieving the quintessential estate-quality fry requires technical patience and thermal timing. By utilizing a cold-water soak for starch removal followed by a disciplined double-fry—first to soften the interior and second to create a shattered, golden-brown crust—we transform a backyard staple into a masterful centerpiece paired with a deeply spiced, clove-infused ketchup.
Summer barbecues, the scent of wood smoke, and perfect sunny afternoons are the universal signals to gather. Whether you are hosting by the water or setting up in a sprawling, tree-lined backyard, the routine of connecting with friends around an open fire is a tradition worth savoring. Before the coolers are loaded and the neighbors are invited over, a little preparation goes a long way to ensure the meal is truly memorable.
If you are going to host a proper cookout, you simply must serve French fries—and they deserve to be the real deal. By embracing the classic double-fry technique, you achieve a flawless, golden crisp that holds up beautifully on a crowded plate alongside grilled proteins. Paired with a scratch-made ketchup warmed by rich notes of cinnamon, clove, and hot ground mustard, these fries elevate a casual afternoon into a masterful event.
The Secret to the Perfect Fry
The difference between a good potato and an unforgettable French fry lies entirely in patience. Soaking the cut potatoes in cold water is a non-negotiable step; it draws out the excess starch, which prevents the fries from sticking together and allows for a cleaner fry. Be sure to dry them thoroughly before they hit the oil—moisture is the enemy of a crisp crust.
The true magic happens during the double-fry. The initial bath at 325° gently cooks the interior, rendering it fluffy and soft. The second plunge into hotter 375° oil is what creates that coveted, shatteringly crisp golden exterior. Tossed generously with coarse salt while they are still hot, they are the ultimate companion to a leisurely weekend afternoon.
The Real Deal Fries and Homemade Ketchup
Ingredients
Method
- Put the tomato paste, brown sugar, vinegar, mustard, cinnamon, salt, pepper, cloves and allspice into a small pan over low heat.
- Pour in 1/4 cup water.
- Whisk until smooth.
- Cook until the sugar melts and the ketchup is warmed through.
- Set aside and let the flavors blend at room temperature for 1 hour or in the refrigerator overnight.
- Peel the potatoes.
- Cut each potato lengthwise into 4 long slices.
- Cut each slice into 4 strips.
- Place the strips into a bowl of cold water for at least 30 minutes or overnight in the fridge.
- Drain the potatoes through a colander and slide onto paper towels.
- Use more towels to blot the potatoes dry.
- The drier the potatoes, the more they will crisp.
- Heat a skillet over medium heat.
- Pour enough oil to come 1-inch up the side of the skillet.
- Use a candy thermometer to gauge the oil to 325 degrees.
- Place the fries into the oil and cook for 5 minutes.
- This step cooks the inside of the potatoes.
- Transfer the fries to a baking sheet lined with paper towels.
- These pre-cooked fries will keep in the fridge for several hours until you are ready to serve.
- Raise the temperature of the oil to 375 degrees.
- Place the partially cooked fries in the oil.
- Cook until golden, about 5 minutes more.
- Transfer to a baking sheet lined with paper towels.
- Season with salt and pepper and serve with ketchup.
The Heart of the Table
A classic backyard cookout is an anchor of summer hospitality. By applying technical discipline to the most familiar of dishes, we show our guests that every element of the meal has been treated with care, turning a simple gathering into an abundant celebration of the season.
The Art of the Host
- Heavy-bottomed cast iron skillet
- Precision deep-fry thermometer
- Stainless wire skimmer or spider
- Uniform ceramic dipping bowls
- Heavy wooden cutting board
- Professional-grade mandoline
Neighborly Grace
- The Timing: To maintain the architectural integrity of the fry, execute the first fry in advance and the second high-heat fry just as guests are gathering around the table for peak crunch.
- The Pour: Serve an ice-cold, crisp Pilsner or a bright, citrus-forward IPA. The carbonation acts as a palate cleanser against the rich, salty fries and the spicy ketchup.
- The Vibe: Embrace the high-noon energy of a backyard barbecue. Keep the service casual but abundant, allowing the natural atmosphere of the outdoors to set a relaxed, nostalgic pace for the afternoon.