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Ingredients
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Potatoes
Aioli
Ketchup
Method
Preparing the Fries
- 1
Cut the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips (about 1/4 inch thick).
- 2
Soak the Potatoes
Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- 5
Season the Fries
Sprinkle with salt while still hot.
Making the Aioli
- 6
Mix Ingredients
In a bowl, combine minced garlic, egg yolk, Dijon mustard, and lemon juice.
- 7
Emulsify the Mixture
Slowly drizzle in olive oil while whisking continuously until the mixture thickens. Season with salt to taste.
Making the Ketchup
- 8
Combine Ingredients
In a bowl, mix together tomato paste, vinegar, sugar, salt, garlic powder, and onion powder until smooth.