For my entire life my dad has been serving up plates of his glorious french fries. They’re perfect. Deep golden and crisp on the outside, fluffy and soft on the inside, with flecks of salt punctuating the fat. Whenever my mom needed a pick me up, I’d hear her softly call from her bed, “Brennie, can you make us some fries!” This request usually popped up late in the evening, when my mom and I would be snuggles in her bed watching the end of jeopardy.  And somehow, like magic, Dad would emerge fifteen minutes later with a plate of hot, delicious fries. My mom would kiss him and make some joke about being the cutest short order cook, and then she’d swat my hand away from the plate because I was already picking through fries to find the “best ones.”

My brother, Henry, has taken up the french fry mantle and added his own twist – Henry’s special sauce. Together, they’re perfect. Enjoy!


[Note] Serves 5

1 gallon vegetable oil

5 russet potatoes

sea salt


Heat the oil in a deep heavy pot over medium heat until it reaches 330 F.  Meanwhile, slice your russets into slices about a 1/4 inch thick, skin on.

When the oil is ready, add a third of the potato slices and stir once with some tongs, just to make sure they don’t clump together.  Cook for about 10 to 15 minutes, until a deep golden brown.  Cook the remaining fries in batches

Set aside in a tray lined with paper towels.  Immediately sprinkle with sea salt and eat immediately with Henry’s Secret Sauce.


1/4 cup ketchup

2 tablespoons mayonnaise

1 tablespoon dijon mustard

1/4 teaspoon garlic powder

1 pinch of salt


Combine all of the ingredients and stir together.