Dry-Rub French Fries

If you’re anything like me, you leave deep-fat frying to the restaurant professionals most of the time. But these dry-rub french fries are a good reason to do it yourself for a change. Not even the best restaurant specimen stands a chance against a plate of freshly fried, boldly seasoned fries that you made with clean oil and care. Even though I’m something of a french fry purist—opting for salt, pepper and ketchup most of the time—the smoky, herby, slightly sweet effect of this dry rub makes a strong case for flavored fries.

I particularly like adding a handful of dry-rubbed french fries to burgers and other sandwiches. Veggie burgers in particular get a dramatic glow-up when you add these crispy beauties. And for a bacon-avoider like me, they are a surprisingly perfect sub for bacon in a BLT. Hear me out. The next time you’re in the market for your mind to be blown, try it. You can thank me later.

Ingredients for Dry-Rub French Fries

• Russet potatoes: The high starch and low moisture content of Russet potatoes make them the classic pick for french fries, crisping up on the outside while staying fluffy within. Cut them into even 1/4-inch strips so every fry cooks at the same rate.
• Oil for deep-fat frying: A neutral cooking oil with a high smoke point, such as peanut or canola, holds up to two rounds of frying. Heating it to the right temperature is what gives these fries their crisp, golden exterior.
• Smoked paprika: This is the backbone of the dry rub, lending a deep red color and a woodsy smokiness that mimics the flavor of the grill. Spanish smoked paprika (pimentón) delivers the most pronounced smoke.
• Brown sugar: A small amount of brown sugar balances the salt and spice with a molasses-y sweetness. It also helps the rub cling to the hot fries.
• Salt and pepper: Salt sharpens every other flavor in the rub. Pepper adds little bursts of spice and piney warmth that work with the smokier spices.
• Garlic powder: Garlic powder distributes savory depth evenly across every fry. It’s rounder and mellower than fresh garlic.
• Onion powder: Working alongside the garlic powder, onion powder builds a savory base that makes the rub taste fuller. Its faint sweetness softens the edges of the spicier ingredients.
• Ground cumin: Earthy and slightly citrusy cumin gives the rub a warm undertone that pairs naturally with the smoked paprika.
• Ground mustard: Mustard powder contributes a subtle tang that wakes up the surrounding spices. It also adds a faint sharpness, keeping the blend from tasting flat.
• Dried thyme: Herbaceous thyme lends a savory, almost floral note that cuts through the richness of the fried potatoes. Crush it between your fingers to release more of its oils.
• Dried oregano: Oregano reinforces the herbal side of the rub and plays off the thyme. Mediterranean oregano leans floral, while Mexican oregano makes a more citrusy substitute.
• Celery salt: A blend of ground celery seed and salt, this seasoning adds a savory vegetal note you can’t get from salt alone.
• Cayenne pepper: Just a pinch of cayenne brings a slow, building heat that lingers after each bite. Add more or less depending on how much kick you want.

Directions

Step 1: Cut and soak the potatoes

Cut the potatoes into 1/4-inch julienned strips, then soak the strips in cold water for 30 minutes.

Step 2: Mix the dry rub

Meanwhile, combine the smoked paprika, brown sugar, salt, pepper, garlic powder, onion powder, cumin, ground mustard, thyme, oregano, celery salt and cayenne in a large bowl, and set it aside.

Step 3: Fry the potatoes the first time

Drain the water from the potatoes and pat them dry with paper towels. In an electric skillet or deep-fat fryer, heat the oil to 340°F. Fry the potatoes in batches until they’re lightly browned, three to four minutes. Remove them with a slotted spoon, and place them on paper towels to drain off excess grease.

Step 4: Fry the potatoes again until crisp

Increase the heat of the oil to 375°. Fry the potatoes again in batches until they’re crisp and golden brown, one to two minutes, turning them frequently. Transfer them to clean paper towels.

Step 5: Season and serve

Toss the fries with the dry rub, and serve them immediately.

Dry-Rub French Fries Variations

• Turn up the heat: Double the cayenne, or stir a teaspoon of chipotle powder into the rub for a deeper, smokier burn. A pinch of ground arbol chiles works too if you want sharp, fast heat rather than a slow build.
• Make them ranch fries: Toss the hot fries with a few tablespoons of ranch dressing mix powder in place of the smoked rub. The buttermilk and herbs in the mix cling to the fries and deliver that familiar cooling, savory flavor in every bite.
• Keep it classic: Omit the spice rub and season the fries with salt and pepper only. You’ll get a bistro classic that would be perfectly at home on a plate of steak frites.
• Skip the fryer: Toss the soaked, dried potatoes with a few tablespoons of oil and roast them at 425° until they’re crisp, flipping them once. Alternatively, you could run them through an air fryer. Either way, add the dry rub when they come out so it sticks to the hot surface.
• Go warm and aromatic: Replace the cumin, mustard and thyme with curry powder or garam masala for a fragrant, spice-forward version. A squeeze of lime over the finished fries is also a nice touch.
• Put the rub to work elsewhere: Mix a larger batch of the spice rub and keep it on hand for roasted potato chunks, baked chicken wings, or popcorn. The blend keeps in an airtight jar for a few months, so it’s an easy way to season just about anything.

How to Store Dry-Rub French Fries

Like all french fries, these dry-rub fries are at their crispiest the moment they come out of the oil, but leftovers will keep just fine. Let them cool to room temperature, then store them in an airtight container in the refrigerator for three to four days. Just know that they’ll soften more the longer they sit, so they’re best enjoyed sooner rather than later.

What’s the best way to reheat french fries?

For the best reheating results, spread the fries in a single layer in a 400º air fryer and heat them for three to five minutes, shaking the basket once. No air fryer? Reheat the fries in a 425° oven or toaster oven, spreading them in a single layer on a baking sheet and heating them for 5 to 10 minutes or until they’re hot and crisp.

Dry-Rub French Fries Tips

Can you make these with frozen french fries?

You can make dry-rub french fries with frozen french fries. Just cook them according to the package directions (whether that means frying, baking or air-frying them), then toss them with the dry rub while they’re still hot enough for the seasoning to stick. Some frozen fries are already salted, so check the nutrition label and consider cutting back on the salt so the fries don’t end up overseasoned.

What can you serve with dry-rub french fries?

These smoky, spiced fries were just made for a backyard barbecue, so pile them next to the main event as it comes off the grill. They’re a natural with burgers and cheeseburgers, grilled hot dogs and bratwurst, pulled pork, baby back ribs, smoked brisket, and barbecue chicken. And don’t forget the dipping sauces for fries: chipotle mayo, ranch, garlic aioli and tangy barbecue sauce all stand up beautifully to this bold rub.