Corvino House Fries

The Corvino House Fries are the perfect side to any dish!


  • 2 Idaho® Russet potatoes, unpeeled
  • 2 quarts water
  • 1 cup distilled vinegar
  • 3 tablespoons kosher salt, plus more for seasoning*
  • 3 quarts vegetable oil (or other high temperature frying oil)
  • Seasoned Potato Powder to taste*


  1. Wash the Idaho® Russet potatoes. 
  2. Cut 1/2 inch off ends of each potato. (We roast and dehydrate the scraps to make a powdered and salty seasoning* for the fries.)
  3. Place potato on a cutting board and cut in half width-wise, then cut each half length-wise to create 4 quarters. 
  4. Lay each quarter cut side down and cut in half lengthwise so you have eight pieces. 
  5. Slice each eighth of potato lengthwise, 1/4-inch thick, yielding 4 slices per piece, 3 cut rectangular slices and one skin-side wedge.
  6. Rinse potatoes in a colander and allow to drain.
  7. Transfer potatoes to a shallow stock pot, then cover with water and vinegar. If the potatoes are not thoroughly covered, add more liquid with a ratio of 8 parts water to 1 part vinegar. 
  8. Add the salt and bring to a simmer.
  9. Cook until potatoes are tender when pierced with a fork, about 8 minutes. 
  10. Gently pour the potatoes into a colander and allow to drain.
  11. Arrange potatoes on a wire roasting rack placed inside a baking tray lined with a paper towel.
  12. Allow potatoes to steam dry at room temperature.
  13. Pour the oil into a deep fryer or heavy saucepan. 
  14. Heat the oil to 250ºF.
  15. Fry potatoes 6 to 8 minutes in small batches, until lightly browned. Avoid crowding and potentially lowering the temperature of the oil. 
  16. Remove potatoes from the fryer, arrange on a wire roasting rack and allow to cool.
  17. Once potatoes have cooled to room temperature, transfer to a tray lined with parchment paper and place in the freezer. Once frozen, place in a smaller container and store.
  18. To finish, fry potatoes once again, this time at 350ºF until golden brown and crispy.
  19. Season with kosher salt or Seasoned Potato Powder.

*In lieu of salt for seasoning, Chef Corvino makes a Seasoned Potato Powder that starts with saved Russet potato peelings. They are washed, dehydrated at 160-200ºF in a food dehydrator or convection oven until completely dry, then ground into powder using a spice grinder or blender. A little added sea salt along with other dehydrated vegetables and spices gives this powder its distinctive taste.

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Yield: 4-6 Servings

Michael Corvino
Corvino Supper Club & Tasting Room
Kansas City, MO

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