Jul 13 2026
Restaurants›Campo Enoteca›Hand – Cut Frites Recipe

Hand – Cut Frites Recipe

Inspired by Campo Enoteca
Time1h
Serves4

Tossed with fried capers, herbs and aleppo. Served with house – made lemon aioli

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Ingredients

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Frites

Lemon Aioli

Method

Frites Preparation

  1. 1

    Cut the Potatoes

    Wash and peel the Russet potatoes. Cut them into thick wedges or strips, approximately 1/4 to 1/2 inch thick. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

  2. 2

    Prepare the Oil

    In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.

  3. 3

    Fry the Potatoes

    Drain the soaked potatoes and pat them dry with a paper towel. Carefully add small batches of the potatoes to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Remove them from the oil and drain on paper towels. Season with salt and black pepper while still hot.

  4. 4

    Fry the Capers

    In a small pan, heat a tablespoon of oil over medium heat. Add the capers and fry until they become crispy, about 2-3 minutes. Remove and drain on paper towels.

  5. 5

    Toss with Seasonings

    In a large bowl, combine the fried frites with the crispy capers, Aleppo pepper, chopped parsley, and thyme. Toss well to evenly coat the frites with the herbs and spices.

Lemon Aioli Preparation

  1. 6

    Mix the Ingredients

    In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth and well combined.

  2. 7

    Add Olive Oil

    Slowly drizzle in olive oil while whisking continuously until the aioli is creamy and well emulsified.

  3. 8

    Taste and Adjust

    Taste the aioli and adjust seasoning with more salt or lemon juice as needed.

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