Recipes // Appetizers // Trio of Ballpark Fries

Trio of Ballpark Fries


Servings 4
  • 6 large russet potatoes
  • canola oil for frying
  1. Heat oil to 325 degrees (either in fryer or on stovetop with oil deep enough to fully cover fries). Note; this is not the same temperature for frying- do not initially set your fryer to high, we are going to blanch the fries in oil first.
  2. Cut a russet into a “plank”, a rectangle brick, by cutting off all four sides of the potato (there will be a small part of the potato wasted, but you can always fry the skins and use for potato skins!).
  3. When the potato is in a rectangle shape, cut it into 4 slices vertically.
  4. Then turn it on its side and cut 4 times vertically again to form fries. Repeat with each potato and dry with a paper towel.
  5. Drop fries in the semi-heated oil (working in batches if fryer or pot is too crowded) and cook for 4 minutes.
  6. They will not be crispy.
  7. Remove from oil and place on a paper towel.
  8. Repeat with remaining fries.
    Turn up heat to 375 degrees.
  9. When fryer is hot enough, drop the blanched fries not the oil again until crisp and golden.
  10. Remove from oil and place on paper towel.
  11. Salt immediately.
  12. For the “Trio of Ballpark Fries” split fries into 3 even batches and season according to the recipes below.
  13. Keep 1 batch for your “Sea Salt Fries” and serve with ketchup.

Red Pepper Parmesan Topping Ingredients:

  • 1/4 cup grated fresh parmesan
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon parsley, finely chopped


  1. Mix all ingredients and sprinkle over one batch of fries after salting.
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