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Ingredients
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Fries
Garlic Aioli
Finishing
Method
Fries
Prepare the potatoes
Wash and peel the russet potatoes (peeling optional for a more rustic fry). Cut each potato into 1/4"–3/8" thick sticks (approximately classic house-cut fries). Aim for uniform size so they cook evenly. Place cut fries in a large bowl of cold water as you work to remove surface starch.
Rinse and soak
Rinse the cut potatoes under cold running water until the water runs clear to remove loose starch. Then submerge the fries in a bowl of cold water and soak at least 30 minutes, up to 2 hours in the refrigerator. This reduces surface starch and helps create crispness.
Dry and toss with cornstarch
Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried fries with 1 tablespoon cornstarch until evenly coated; this helps a crisp exterior. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, tossing to distribute.
Heat the oil (two-step frying)
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of at least 3 inches (about 800–1000 ml for a medium pot). Heat oil to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until a small cube of bread browns slowly (not bubbling violently).
First fry (blanch)
Working in small batches (do not overcrowd), fry the fries at 325°F (163°C) for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon or spider to a wire rack set over a baking sheet to drain. Let rest 10–15 minutes. This step cooks the interior.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towel-lined tray to drain excess oil. Immediately season with additional kosher salt to taste (about 1/2–1 tsp across the full batch) while hot so salt adheres.
Garlic Aioli
Make the aioli
In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth and taste. Adjust lemon, salt, or garlic to preference. Refrigerate at least 10 minutes to let flavors meld.
Finishing
Plate and garnish
Transfer the hot fries to a serving basket or plate. If using, sprinkle 1 teaspoon minced fresh parsley and 1 teaspoon grated Parmesan over the fries while still hot. Serve immediately alongside the garlic aioli in a small ramekin for dipping.
Storage
Leftover aioli can be stored covered in the refrigerator for up to 3 days. Leftover fries will lose crispness; reheat in a hot oven (425°F / 220°C) or in an air fryer for best results.