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Ingredients
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Fries
Smoked Aioli
Serrano-Dill Mayo
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into even-sized fries, approximately 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Drain the soaked fries and dry them thoroughly using paper towels. Fry them in batches for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels. Season with salt while hot.
Smoked Aioli
- 5
Mix Ingredients
In a bowl, combine mayonnaise, smoked paprika, minced garlic, and lemon juice.
- 6
Season
Add salt to taste and mix well until all ingredients are thoroughly combined.
- 7
Chill
Cover the aioli and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serrano-Dill Mayo
- 8
Combine Ingredients
In a separate bowl, mix together mayonnaise, finely chopped serrano pepper, chopped dill, and lemon juice.
- 9
Season
Add salt to taste and stir until everything is well incorporated.
- 10
Chill
Cover and refrigerate for at least 30 minutes to let the flavors develop.