Crispy Paprika-Seasoned Fries (Rally’s-Style)

Why You’ll Love This Recipe

• That signature paprika-forward flavor with a hint of heat and a toasty, bronzed crust.
• Serious crunch from a cornstarch-heavy coating and a precise double-fry method.
• Clear steps designed for home kitchens using a pot, Dutch oven, oven, or air fryer.
• Freezer-friendly: make-ahead via the first fry for fast weeknight fries.

Grocery List

• Produce: Russet potatoes, fresh parsley (optional for garnish)
• Dairy: None
• Pantry: Neutral frying oil, cornstarch, all-purpose flour, sweet paprika, smoked paprika, garlic powder, onion powder, cayenne, black pepper, white pepper, mustard powder, dried parsley, sugar, kosher salt, fine sea salt, baking soda

Full Ingredients

For the Fries

• 2 lb russet potatoes (about 4 medium), peeled optional
• 2 qt water
• 1 tbsp kosher salt (for parboil water)
• 1/2 tsp baking soda
• 2 tbsp cold water (to create a light starchy tackiness after parboil)

Seasoned Coating

• 1/2 cup cornstarch
• 1/3 cup all-purpose flour
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 1/4 tsp white pepper
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 tsp dried parsley flakes
• 1/4 tsp dry mustard powder

Finishing Seasoning (for tossing after frying)

• 1 tsp sweet paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp fine sea salt (or to taste)
• Pinch cayenne
• Pinch sugar

For Frying

• 2–3 qt neutral oil (peanut, canola, or rice bran)

Step-by-Step Instructions

Step 1: Prep and cut the potatoes

Scrub the russets well (peel if you prefer a smoother look). Cut into even batons 1/4–3/8 inch thick. Rinse the cut potatoes under cold water to remove surface starch, then drain thoroughly.

Step 2: Parboil to tenderize and rough up the edges

Bring 2 qt water to a boil with 1 tbsp kosher salt and 1/2 tsp baking soda. Add the potatoes and simmer 7–9 minutes until the edges look slightly frayed and a knife meets light resistance in the center. Drain in a colander, then return the potatoes to the hot, empty pot and set over low heat for 60 seconds to steam off excess moisture. Splash the potatoes with 2 tbsp cold water and shake the pot vigorously to rough up the surfaces; they should look fuzzy and lightly tacky, not wet. Spread on a rack or sheet pan and cool 5 minutes.

Step 3: Mix the paprika-forward coating and finishing seasoning

In a medium bowl, whisk together all ingredients listed under Seasoned Coating. In a small bowl, combine the Finishing Seasoning and set aside. The separate finishing blend avoids any raw starch taste when you season after frying.

Step 4: Dredge and rest

Working in two batches, sprinkle a generous layer of the seasoned coating over the potatoes and gently toss to lightly but thoroughly coat. Shake off excess. Arrange the dredged fries in a single layer on a rack or parchment-lined sheet and let stand 10–15 minutes so the coating hydrates and adheres. This brief rest helps build the shattering crust.

Step 5: First fry at 325°F to set the crust

Heat 2–3 qt neutral oil in a Dutch oven to 325°F (163°C). Fry in 2–3 uncrowded batches for 3–4 minutes per batch until pale and set (they should not brown much). Adjust heat to maintain temperature. Drain on a rack or paper towels while you finish the remaining batches. Cool 5 minutes.

Step 6: Second fry at 375–385°F for bronzed, spicy edges

Increase the oil to 375–385°F (191–196°C). Fry the par-cooked fries in batches for 2–3 minutes until deep golden with reddish-bronze paprika tones and extra-crispy edges. Immediately transfer to a bowl and toss with the Finishing Seasoning while piping hot. Taste and add a pinch more salt if needed.

Step 7: Serve hot and enjoy

Serve right away while the crust is at peak crispness. Great alongside burgers or with a quick dip like seasoned mayo or ketchup.

Pro Tips

• Use russet potatoes for the driest, fluffiest interior and the crunchiest crust.
• That 10–15 minute post-dredge rest is key—hydrating the starches helps the coating cling and crisp.
• Maintain oil temperatures: 325°F to set, 375–385°F to finish. A clip-on thermometer is your best friend.
• Do not overpack the pot; crowding drops the temperature and softens the crust.
• Season immediately after the second fry so the spices stick evenly.

Variations

• Air Fryer Method: After dredging and resting, mist lightly with oil. Air fry at 375°F (190°C) for 14–18 minutes, shaking halfway, then 400°F (205°C) for 2–3 minutes to finish. Toss with the Finishing Seasoning.
• Oven-Baked: Preheat a rimmed sheet at 450°F (232°C). Lightly oil the sheet, arrange dredged fries, and mist tops with oil. Bake 20–25 minutes, flipping once, until crisp and browned. Season immediately.
• Extra Spicy: Increase cayenne to 3/4–1 tsp and add 1/2 tsp chipotle powder to the coating.

Storage & Make-Ahead

Best results come from making them in two stages. After Step 5 (first fry), cool completely. Freeze fries in a single layer on a sheet pan until solid (about 1 hour), then transfer to a freezer bag for up to 2 months. Fry from frozen at 375–385°F for 2 1/2–4 minutes until bronzed and very crisp; season immediately. Leftovers: Refrigerate up to 3 days; re-crisp in a 425°F oven for 8–10 minutes or in an air fryer at 375°F for 5–7 minutes, then re-season to taste.

Nutrition (per serving)

Approximate: 430 calories; 17 g fat; 63 g carbohydrates; 6 g protein; 2 g saturated fat; 6 g fiber; 780 mg sodium; 3 g sugar. Values will vary with oil absorption and seasoning amounts.