We're crazy about the House Fries from Michael and Christina Corvino’s eponymous restaurant in Kansas City, Missouri—scoop-shaped, well-seasoned morsels that marry the airy puff of pommes soufflées to the meaty crunch of a good french fry. Their secret? An eight-step method (below) that entails rinsing the spuds of excess starch, simmering them in salty vinegar water to season each fry perfectly, then air-drying and frying them twice, with a stint in the freezer in between. Serve the finished fries with XO sauce and aioli as they do at Corvino, or dunk them in spicy mayo.
1. Cut
Cut and discard 1/2 inch from ends of potatoes. Cut potatoes in half lengthwise; cut halves crosswise into quarters. Slice quarters lengthwise into 1/4-inch-thick slabs.
2. Rinse
Place potatoes in a large bowl; rinse under cold running water until water runs clear. Drain potatoes and place in a stock pot; add 8 cups water, vinegar, and kosher salt.
3. Simmer and dry
Set pot over medium-high and bring to a simmer. Reduce heat and simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes.
Using a spider or slotted spoon, carefully lift potatoes from water and arrange in a single layer on a wire rack set inside a rimmed baking sheet. Let stand until cool.
4. Fry, freeze, fry again
In a large heavy pot, heat 2 inches of oil to 250°F. Working in batches, fry potatoes until tender, about 6 minutes. Lift potatoes from oil and place on rack to drain.
When potatoes are cool, arrange on a parchment paper—lined baking sheet and freeze. (Potatoes can be kept frozen up to 1 month in an airtight container.)
Heat 2 inches of oil to 350°F. Working in batches, fry frozen potatoes until puffed and golden, 3 to 5 minutes. Remove fries and place on paper towels to drain.
5. Season
Place hot fries in a large bowl. Sprinkle with flaky sea salt, and toss well to coat. Serve immediately with XO sauce, aioli, spicy mayo, or your favorite dip for dunking.
