Garlic Cotija Fries Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/3-1/2 inch thick sticks for fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak and dry

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove more starch. Drain and pat completely dry with kitchen towels. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch and shake off excess so they're very lightly coated.

Heat oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet or small pot (oil should be about 1 inch deep). Heat over medium-high until oil registers 325°F (160°C) for the first blanch fry. If you don't have a thermometer, test with a small piece of potato — it should bubble steadily, not aggressively.

First fry (blanch)

Fry the potatoes in batches so they don't overcrowd, about 3–4 minutes per batch until pale and softened but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches 2–3 minutes, until golden and crisp. Drain on a wire rack or paper towels. While still hot, season with 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste) and, if using, 1/4 tsp garlic powder.

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust lemon or salt as needed. Chill until ready to serve to let flavors meld.

In a blender or food processor, combine 1/2 cup mayonnaise, 1/4 cup packed fresh basil leaves, 1 minced garlic clove, 1 tsp sriracha, 1/2 tsp lemon juice, and 1/8 tsp salt. Puree until smooth and bright green. Transfer to a small bowl and chill briefly. Adjust heat with more sriracha if desired.

In a small bowl mix 1/4 cup finely diced red bell pepper, 1/2 finely diced jalapeño (seeds removed for milder), 2 tbsp finely diced red onion, 1 tsp lime juice, 1 tsp olive oil, 1/2 tsp honey, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir to combine and let sit 10 minutes for flavors to marry. Taste and adjust acidity or heat.

Place a generous pile of hot fries on a serving platter or individual plates.

Drizzle or dollop the garlic aioli over fries (about half of the aioli) and then add dollops of the spicy basil aioli (remaining aioli, or to taste) so both sauces are distributed.

Spoon the pepper relish evenly over the fries, scattering small bits of pepper and onion for texture and brightness.

Sprinkle 1/2 cup crumbled cotija cheese evenly over the top, then finish with 1 tbsp chopped parsley or cilantro for color.

Serve immediately while fries are hot and crisp. Provide extra aioli and lime wedges on the side if desired.