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Ingredients
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Crispy Mornay Fries
Method
Crispy Mornay Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into evenly sized fry shapes. Soak the fries in cold water for at least 30 minutes to remove excess starch.
- 2
Make the Mornay Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux. Gradually whisk in the milk until smooth, then bring to a simmer. Stir in the Gruyère and Parmesan cheese, and season with salt and black pepper. Remove from heat and set aside.
- 3
Prepare the Garlic Aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and a pinch of salt. Mix well and set aside.
- 4
Fry the Potatoes
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Remove the fries from water, pat them dry with paper towels, and fry them in batches for about 4-5 minutes until golden and crispy. Remove and drain on paper towels, then season with salt.
- 5
- 6