Cannon Ball Fries

Ingredients

• 4 large Large russet potatoes, approximately 2 1/2–3 lb / 1.1–1.35 kg total, 10–12 oz each
• 1 tbsp tbsp Kosher salt (for parboiling water)
• 1/2 tsp tsp Baking soda
• 2 tbsp tbsp Cornstarch
• 1 tsp tsp Garlic powder
• 1 tsp tsp Onion powder
• 3/4 tsp tsp Smoked paprika
• 1/2 tsp tsp Freshly ground black pepper
• 1/2 tsp tsp Fine sea salt
• enough for 3 inches depth cups Neutral high-heat frying oil
• to taste pinch Fine sea salt (final seasoning)
• 1/4 tsp tsp Garlic powder (final seasoning)
• 1/4 tsp tsp Smoked paprika (final seasoning)
• to taste pinch Freshly ground black pepper (final)
• 1 tbsp tbsp Finely chopped chives or parsley (optional)

Instructions

1. Scrub the russets thoroughly. KEEP THE SKIN ON. The skin helps identify the giant wedge shape, provides structural integrity, adds flavor and texture, and creates visual contrast.
2. Cut each potato lengthwise in half. Cut each half lengthwise in half again. STOP CUTTING. Verify: 4 potatoes, 16 total wedges. If there are 24 or 32 pieces, the potatoes were cut too small.
3. Place the giant potato wedges in a large pot. Cover with cold water by approximately 1 inch. Add 1 tablespoon kosher salt and 1/2 teaspoon baking soda.
4. Bring gradually to a boil. Once boiling, reduce to a controlled simmer. Cook approximately 8 to 12 minutes. TIME IS SECONDARY TO DONENESS. Because these are extremely large wedges, do not blindly remove them at 8 minutes. Begin checking the thickest wedge.
5. PARBOIL DONENESS CHECK: A thin knife or skewer should penetrate deeply with moderate-to-little resistance. The center should be mostly cooked but the wedge must remain structurally intact. The exterior should look softened, slightly chalky, and slightly fuzzy. Do NOT cook until the quarters fall apart.
6. Carefully drain the wedges. They will be fragile. Arrange them on a wire rack or sheet pan.
7. STEAM DRY: Allow the wedges to steam dry for 10 minutes. The surface should become visibly drier before coating or frying. Do not rush directly from boiling water into hot oil.
8. ROUGH THEM UP, BUT GENTLY: Transfer the wedges to a very large bowl. Gently toss approximately 4 to 6 times. The goal is NOT to smash them. The goal is to produce slightly ragged edges, a fuzzy potato surface, and small patches of mashed surface starch while keeping each quarter potato intact.
9. CREATE THE CANNON BALL CRUST: In a small bowl combine 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon fine sea salt.
10. Sprinkle the mixture gradually over the warm, roughened potato wedges. Gently toss and turn until each wedge has a VERY THIN, uneven coating. This is NOT breading. Do not create a flour batter, thick dredge, or breaded shell. The cornstarch should disappear into the rough potato surface. The finished crust should look like POTATO, not BATTER.
11. FIRST FRY: Heat neutral frying oil in a large heavy Dutch oven or deep fryer to 325°F (163°C). Oil depth approximately 3 inches.
12. Fry in VERY SMALL BATCHES — approximately 2 to 4 Cannon Ball Fries per batch depending on pot size. Do not crowd them. Lower wedges carefully into oil.
13. Fry approximately 4 to 6 minutes until the exterior has formed a crust, the potato is cooked completely through, and the wedges remain relatively pale with only light golden color. Monitor oil temperature — it will fall substantially when these enormous wedges are added. Allow it to recover between batches.
14. INTERNAL DONENESS CHECK: Test one of the thickest fries. The interior should be fully tender, steaming, and fluffy. A skewer or thin knife should pass through the center easily. If the center remains firm, continue the first-fry stage. DO NOT rely exclusively on exterior color.
15. REST: Transfer first-fried wedges to a wire rack. Allow them to rest for 20 to 30 minutes. Do not pile them in a bowl. Air needs to circulate. During this stage, steam escapes, surface moisture decreases, the crust firms, and the interior settles.
16. SECOND FRY: Increase oil temperature to 375°F (190°C). Again work in very small batches.
17. Fry approximately 3 to 5 minutes until the exterior becomes deep golden, extremely crisp, rugged, and audibly crunchy while the center remains fluffy. Because these pieces have enormous mass, watch oil temperature carefully. Do not overload the fryer.
18. SEASON IMMEDIATELY: Combine fine sea salt, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and black pepper to taste. As EACH batch exits the oil, transfer to a wire rack or large tossing bowl and season immediately. The residual surface oil helps the seasoning adhere. Do not wait until all 16 fries are finished before seasoning.
19. Finish with chopped chives or parsley if desired. Serve immediately.

Chef's Notes

THE CANNON BALL STANDARD: One large russet potato = exactly 4 Cannon Ball Fries. Cut lengthwise in half, then each half lengthwise in half again. STOP. Do not make additional cuts. Each finished piece should have a massive fluffy interior, two broad cut faces, a curved skin side, and a substantial wedge profile. YIELD LOGIC: 4 potatoes × 4 fries per potato = 16 Cannon Ball Fries. Suggested serving: 4 giant fries per person. FINAL TEXTURE TARGET — THREE DISTINCT ZONES: 1. RUGGED OUTER CRUST: deeply crisp, seasoned, golden, slightly craggy. 2. THIN SOFT POTATO LAYER JUST BENEATH THE CRUST: creamy and tender. 3. MASSIVE CENTER: steaming, dry-fluffy, almost baked-potato-like. When broken open, the contrast should be dramatic: CRUNCHY OUTSIDE, CLOUD-LIKE POTATO INSIDE. FLAVOR PROFILE: Potato-forward, savory, salty, lightly garlicky, lightly oniony, peppery, subtly smoky. The smoked paprika provides background warmth and color — it should NOT dominate. Do not over-season into BBQ fries, Cajun fries, or taco fries. WHY PARBOIL? The wedges are simply too massive to treat like conventional fries. Parboiling gives the center a major head start. WHY BAKING SODA? The small amount of baking soda makes the water mildly alkaline, encouraging breakdown of the outer potato surface. This creates more available starch on the outside, which helps create the rugged crust later. Because Cannon Ball Fries are so large, the recipe needs substantial exterior texture to balance the huge fluffy center. WHY CORNSTARCH? A very small amount reinforces the roughed potato starch and helps form an exceptionally crisp shell. This is NOT breading. WHY ONLY 2–4 PER BATCH? Each quarter-potato wedge has enough thermal mass to significantly reduce oil temperature. Overcrowding will produce greasy, soft, poorly browned Cannon Ball Fries. MAKE-AHEAD: The recipe may be completed through the FIRST FRY. Cool completely on a rack, refrigerate appropriately, and finish with the second fry shortly before serving. Do not store partially cooked potatoes at room temperature for extended periods. SCALER NOTE: 1× = 4 potatoes / 16 fries. 0.5× = 2 potatoes / 8 fries. 1.5× = 6 potatoes / 24 fries. 2× = 8 potatoes / 32 fries. ALWAYS 4 fries per potato. Scaling means MORE POTATOES, not smaller fries. At larger quantities, increase batch count. Do NOT scale potato cut dimensions, oil temperature, parboiling time, frying duration, or rest duration. FRYING SAFETY: - Use a deep heavy pot with ample headspace. - Do not fill the pot excessively with oil (maximum halfway). - Dry potatoes thoroughly before frying. Never add wet potatoes to hot oil. - Use a thermometer to monitor oil temperature. - Do not leave frying oil unattended. - Do not overcrowd the pot. Fry in very small batches (2–4 Cannon Ball Fries at a time). - Lower wedges carefully into oil — never drop from height. - Never use water to extinguish an oil fire. Keep a lid nearby to smother flames. WHY CANNON BALL FRIES NEED A DIFFERENT TECHNIQUE: A Cannon Ball Fry is dramatically thicker than a normal French fry. Trying to fry a raw quarter potato until the center becomes tender creates a major problem: the exterior can become overly dark before heat fully penetrates the center. The solution is a multi-stage method: 1. PARBOIL: Gives the enormous center a major head start so it becomes fully tender. 2. STEAM DRY: Surface moisture is the enemy of crispness and dangerous around frying oil. 3. GENTLE ROUGHING: Creates slightly ragged edges and a fuzzy surface for the crust to grip — but gentler than smaller home fries because the massive wedges are fragile. 4. THIN SEASONED CORNSTARCH COATING: A very small amount reinforces the roughed potato starch and helps form an exceptionally crisp shell. This is NOT battering or dredging — the cornstarch disappears into the rough potato surface. 5. LOW-TEMP FIRST FRY: Completes cooking and establishes the crust at 325°F. 6. REST: Steam escapes, surface moisture decreases, the crust firms, and the interior settles. 7. HIGH-TEMP SECOND FRY: Develops the final deep crunch and golden color at 375°F. THE CANNON BALL STANDARD: One large russet potato = exactly 4 Cannon Ball Fries. Cut lengthwise in half, then each half lengthwise in half again. STOP. Do not make additional cuts.

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