Frites Recipe

Inspired by 540 North

Time1h

Serves4

triple cooked, black garlic aioli

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Ingredients

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1
Prepare the Potatoes
Peel the Russet potatoes and cut them into sticks. Rinse them under cold water to remove excess starch and pat dry using a kitchen towel.
2
First Cook
In a large pot, bring enough water to cover the potatoes to a boil. Add the potato sticks and cook for about 10 minutes until slightly tender. Drain and let them cool completely.
3
Second Cook
Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the cooled potato sticks in batches for about 5 minutes until they are pale and soft. Remove and drain on paper towels.
4
Final Cook
Increase the oil temperature to 375°F (190°C). Fry the potato sticks in batches again for 3-4 minutes until golden and crispy. Remove and drain on paper towels. Season with salt.

5
Make the Aioli
In a food processor, combine the black garlic, egg yolk, Dijon mustard, and lemon juice. Pulse until smooth.
6
Emulsify the Aioli
With the processor running, slowly drizzle in the vegetable oil until the mixture thickens and becomes creamy. Season with salt to taste.