Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

Homemade Fries with Balsamic Ketchup

  • 4 Each-Russet Potatoes-peeled
  • 2 Quarts-Canola Oil
  • To Taste-Kosher Salt/Black Pepper
  • 1 Cup-Ketchup
  • ¼ Cup-Balsamic Vinegar
  • ½ Teaspoon-Black Pepper


  1. Combine ketchup, balsamic and black pepper
  2. Heat oil in a large pot fitted with a thermometer to 325 degrees, only put enough oil in the pot or fryer to fill halfway to ensure that the oil won’t spill over when adding the fries.
  3. Cut potatoes into 1/4” fry size pieces.
  4. Rinse under cold water until water is clear.
  5. Frying in batches for 6 to 8 minutes, until cooked through and just starting to brown.
  6. Drain on a paper towel lined sheet tray, this can be done a day ahead of time and held in refrigerator.
  7. Raise heat of the oil to 365 degrees.
  8. Fry again in batches until golden brown, about 1 to 2 minutes.
  9. Remove from oil and drain on paper towel lined sheet tray.
  10. Immediately season generously with salt/pepper.