Crispy Lakeshore Shallot and Herb French Fries
Crispy russet fries tossed with Lakeshore Shallot & Herb seasoning, Parmesan, and parsley. Oven, air fryer, and fry methods included.
Golden, crispy French fries get an elegant, flavor-packed twist with Lakeshore Shallot & Herb Seasoning. This vibrant blend of scallions, shallots, chives, and green peppercorns adds a fresh, savory boost to every bite. Whether served as a side or a snack, these fries will have everyone reaching for more.
- Soak cut potatoes 30 minutes to remove starch, then dry thoroughly for maximum crisp.
- Toss fries with Lakeshore Shallot & Herb seasoning and Parmesan while hot for best flavor.
- Three cooking options: oven (425°F, 30–35 min), air fryer (375°F, 15–18 min), or deep fry (350°F, 3–4 min).
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Preparation Instructions:
Wash and peel (or leave the skin on for a rustic feel) the potatoes.
Cut into thin strips, about ¼-inch thick.
Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch.
Drain and pat the fries very dry with a clean towel—this helps achieve crispiness.
Toss the fries in a large bowl with olive oil, salt, black pepper, and garlic powder.
For oven cooking, preheat oven to 425°F (218°C). Arrange fries in a single layer on a parchment-lined baking sheet. Bake for 30–35 minutes, flipping halfway through, until golden and crisp.
For air fryer cooking, preheat air fryer to 375°F (190°C). Cook fries in a single layer for 15–18 minutes, shaking the basket halfway through.
For classic fried fries, heat vegetable oil in a deep pot to 350°F (175°C). Fry in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
While hot, toss fries with Lakeshore Shallot & Herb Seasoning and Parmesan cheese.
Garnish with fresh parsley and serve immediately with your favorite dipping sauce.
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Frequently Asked Questions
Which potato is best for crispy fries?
Russet potatoes are ideal because their high starch and low moisture make them extra crispy. Yukon Gold also works if you prefer a slightly creamier center.
Why soak the cut fries and how long should I soak them?
Soaking in cold water removes surface starch so fries crisp better. Soak 30 minutes to 2 hours. If you are short on time, 10 to 15 minutes helps, but dry them very well afterward.
Can I leave the potato skin on?
Yes. Leaving the skin adds texture and flavor. Make sure to wash well and pat the fries completely dry so they crisp evenly.
How do I get extra crispy fries?
Key steps: soak to remove starch, dry thoroughly, use enough oil, cook in a single layer, and avoid overcrowding. For deep frying, try a two-step method: fry briefly at lower temperature to cook through, then fry hotter to crisp.
What is the best way to reheat fries without losing crisp?
Reheat in a preheated oven or air fryer at 400°F for 5 to 10 minutes in a single layer. Avoid the microwave because it makes fries soggy.
Can I make these ahead and freeze them?
Yes. Partially cook the fries (par-bake or par-fry) until just tender, freeze in a single layer, then store in a bag. Reheat from frozen in the oven or deep fry until golden and crisp.
How can I make this dairy-free or switch up the seasoning?
Omit the Parmesan or swap it for nutritional yeast to keep a savory note. You can also adjust the Lakeshore Shallot & Herb amount, add smoked paprika, or extra garlic for different flavor profiles.
Which potato is best for crispy fries?
Russet potatoes are ideal because their high starch and low moisture make them extra crispy. Yukon Gold also works if you prefer a slightly creamier center.
Why soak the cut fries and how long should I soak them?
Soaking in cold water removes surface starch so fries crisp better. Soak 30 minutes to 2 hours. If you are short on time, 10 to 15 minutes helps, but dry them very well afterward.
Can I leave the potato skin on?
Yes. Leaving the skin adds texture and flavor. Make sure to wash well and pat the fries completely dry so they crisp evenly.
How do I get extra crispy fries?
Key steps: soak to remove starch, dry thoroughly, use enough oil, cook in a single layer, and avoid overcrowding. For deep frying, try a two-step method: fry briefly at lower temperature to cook through, then fry hotter to crisp.
What is the best way to reheat fries without losing crisp?
Reheat in a preheated oven or air fryer at 400°F for 5 to 10 minutes in a single layer. Avoid the microwave because it makes fries soggy.
Can I make these ahead and freeze them?
Yes. Partially cook the fries (par-bake or par-fry) until just tender, freeze in a single layer, then store in a bag. Reheat from frozen in the oven or deep fry until golden and crisp.
How can I make this dairy-free or switch up the seasoning?
Omit the Parmesan or swap it for nutritional yeast to keep a savory note. You can also adjust the Lakeshore Shallot & Herb amount, add smoked paprika, or extra garlic for different flavor profiles.
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