Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Garlic Mayo
Harissa Ketchup
Method
Fries
Prepare potatoes
Peel (optional) and cut the russet potatoes into thick fries about 1/2 to 3/4 inch (1.2–2 cm) wide. Try to keep pieces uniform so they cook evenly. Rinse cut fries under cold water until water runs mostly clear to remove surface starch.
Soak
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) in the refrigerator. This removes additional starch and helps achieve a crisp exterior.
Dry & toss with cornstarch
After soaking, drain and pat the fries very dry with clean kitchen towels or paper towels. Transfer to a bowl and sprinkle with 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss gently to coat evenly.
Heat oil
Pour 1.5 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.
First fry (blanch)
Working in batches so the oil temperature stays steady, add fries and blanch for 4–5 minutes until they are cooked through but not browned. They should be tender and pale. Remove with a slotted spoon to a wire rack or paper towels to drain and cool slightly.
Increase heat
Raise the oil temperature to 375–380°F (190–195°C). Let the oil come to temperature between batches.
Second fry (crisp)
Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Do not overcrowd the pot. Remove fries and drain on a wire rack or paper towels. Immediately season with a little additional kosher salt to taste while hot.
Garlic Mayo
Make garlic paste by finely mincing the 2 garlic cloves, then sprinkle with a pinch of salt and use the flat side of a knife to mash into a smooth paste (or grate the garlic).
In a small bowl, combine 1/2 cup mayonnaise, garlic paste, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lemon as needed. Chill until ready to serve.
Harissa Ketchup
In a small bowl, whisk together 1/2 cup ketchup, 1 teaspoon harissa paste, 1/2 teaspoon smoked paprika, 1/2 teaspoon honey, and 1/2 teaspoon lemon juice until fully combined. Taste and add more harissa for heat or honey for sweetness as desired.