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Ingredients
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Fries
Paprika Aioli
Method
Fries
- 1
Prepare the Potatoes
Wash the Russet potatoes thoroughly and peel them if desired. Cut each potato into thin strips, about 1/4 inch wide, to create shoestring fries.
- 2
Soak the Potatoes
Place the cut potato strips in a bowl of cold water and let them soak for at least 30 minutes. This will help remove excess starch and make the fries crispier.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- 4
Fry the Potatoes
Drain and pat the soaked potatoes dry with paper towels. Carefully add a batch of fries to the hot oil, being cautious of splattering. Fry until golden brown and crispy, about 3-4 minutes.
- 5
Drain and Season
Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt and black pepper to taste.
Paprika Aioli
- 6
Mix the Ingredients
In a medium bowl, combine the mayonnaise, minced garlic, paprika, and lemon juice. Stir until well blended.
- 7
Season the Aioli
Add salt to taste and adjust the seasoning as necessary. Mix again until smooth.
- 8
Serve
Transfer the paprika aioli to a serving bowl and serve alongside the hot shoestring fries.