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Ingredients
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Fries
Sarvecchio (cheese) topping
Chili Aioli
Ketchup
Finishing
Method
Fries
- 1
Peel and cut
Peel the russet potatoes (leave skin on if preferred) and cut into house-cut fries about 1/3–1/2 inch thick. Try to keep pieces uniform so they cook evenly.
- 2
Rinse and soak
Place cut fries in a large bowl of cold water and rinse until water runs clearer, then soak 30–60 minutes to remove excess starch. This yields crisper fries.
- 3
Dry and toss with cornstarch
Drain the fries and spread on clean kitchen towels. Pat very dry. In a large bowl, toss the dry fries with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
- 4
Heat oil
In a heavy pot or deep fryer, heat vegetable oil to 325°F (approximately medium-high on most stoves). If you don't have a thermometer, heat until a small piece of bread sizzles slowly and turns light golden in 40–50 seconds.
- 5
First fry (blanch)
Working in batches to avoid crowding, fry the fries at 325°F for 4–5 minutes until pale and tender but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool 5–10 minutes.
- 6
Increase heat and finish fry
Raise oil temperature to 375°F. Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels and immediately season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Chili Aioli
- 7
In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons Sriracha (adjust to spice preference), 1 teaspoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, and 1 teaspoon salt until smooth. Taste and adjust salt or chili level. Refrigerate until ready to serve. (Makes about 1 cup.)
Ketchup
- 8
If desired, enhance store-bought ketchup by stirring together 1 cup ketchup, 1 teaspoon brown sugar, and 1 teaspoon Worcestershire sauce. Taste and adjust sweetness or tang. Serve at room temperature.
Sarvecchio & finishing
- 9
Immediately after the fries come out of the oil and are still hot, transfer them to a serving platter or bowl. Sprinkle the grated Sarvecchio (about 1 cup) evenly over the fries so it melts slightly from the heat.
- 10