Chimichurri Fries Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes, up to 2 hours, to draw out more starch. This yields crispier fries.

After soaking, drain and pat the fries very dry with clean kitchen towels or paper towels. Toss the dry fries with 2 tablespoons cornstarch, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Working in batches, fry the coated potatoes for 4–5 minutes until just tender but pale (blanching stage). Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes, or until golden brown and crisp. Drain on a wire rack or paper towels and immediately season lightly with a pinch of salt.

While fries are soaking or frying, make the chimichurri. In a food processor, combine 1 cup packed parsley, 1/4 cup cilantro (if using), 2 tablespoons oregano leaves, 3 garlic cloves, 2 tablespoons red wine vinegar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon smoked paprika. Pulse until herbs and garlic are finely chopped but still have texture.

With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until emulsified and slightly loose in consistency. Taste and adjust salt, pepper, or vinegar as needed. Transfer to a bowl and set aside at room temperature for at least 10 minutes to let flavors meld.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon finely chopped chipotle in adobo, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt until smooth and homogenous. Taste and add more chipotle or adobo sauce for heat if desired. Refrigerate until ready to serve.

Place the hot fries in a large serving bowl or individual plates. Spoon chimichurri generously over the fries (about 3–4 tablespoons per serving) and toss lightly so the sauce coats most fries but some remain crispy. Reserve a little chimichurri for drizzling.

Drizzle or dollop chipotle aioli over the chimichurri-coated fries (about 1–2 tablespoons per serving) or serve aioli on the side for dipping.

Sprinkle 1/2 cup grated Parmesan evenly over the fries while still hot so it melts slightly. Finish with 2 tablespoons chopped fresh parsley and additional salt to taste.

Serve immediately so fries remain crisp, with extra chimichurri and aioli on the side.