Fries Recipe

Prep potatoes

Wash and peel the potatoes (peeling optional). Cut into even 1/3 to 1/2-inch sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (minimum 20 minutes if short on time).

Dry and (optional) dust

Drain the potatoes and pat thoroughly dry with clean kitchen towels or paper towels. If using, toss the dried potato sticks with 1 tablespoon cornstarch until lightly coated; this helps achieve extra crispness.

First fry (blanch)

Heat 1.5 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches to avoid overcrowding, fry the potatoes for 4–5 minutes until softened and very pale — they should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 10 minutes (can be cooled and refrigerated for up to a day).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes or until golden brown and crisp. Remove to a wire rack or paper towels. Immediately season with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, tossing lightly to distribute.

Prepare base

In a medium bowl combine 1 egg yolk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, and 1 tablespoon fresh lemon juice. Whisk until smooth and slightly thickened.

Emulsify

Very slowly begin to drizzle the 3 tablespoons neutral oil into the egg yolk mixture while whisking constantly to form an emulsion. If mixture becomes too thick, add the oil drop by drop and whisk. Once half the oil is incorporated and the emulsion is stable, you can add the remaining oil a little faster. (Alternatively, use an immersion blender for a more foolproof emulsion: place yolk mixture in a narrow container and stream oil while blending.)

Flavor

Stir in 1.5 tablespoons aji amarillo paste, 1/2 teaspoon fine sea salt, and 1 teaspoon water to loosen if it’s too thick. Taste and adjust: add up to another 1/2 tablespoon aji paste for more heat, or more lemon juice for brightness. If desired, add 1/4 teaspoon smoked paprika for a subtle smoky note.

Rest

Refrigerate the aioli for at least 10 minutes to let flavors meld. Bring to near room temperature before serving if chilled too long.

Plate the fries in a serving basket or bowl, spoon or pipe the aji amarillo aioli alongside or over the fries as desired. Sprinkle chopped cilantro on top and serve with a lemon wedge for squeezing. Serve immediately while fries are hot and crisp.