French Fries Recipe
rosemary, sea salt, roasted garlic aïoli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Preparation
Frying & Seasoning
Roasted Garlic Aïoli
Method
Potatoes & Preparation
- 1
- 2
Rinse starch
Place the cut fries into a large bowl and pour in cold water to cover (about 1 liter). Swirl and rub the fries gently for 30 seconds, then drain. Repeat rinsing until the water runs clear or at least 2–3 times to remove excess surface starch.
- 3
Soak
After rinsing, cover the cut fries with cold water and add ice cubes. Soak for at least 30 minutes, up to 2 hours in the refrigerator. Soaking firms the potato and removes more starch for crisper results. Drain and pat completely dry with clean kitchen towels or paper towels before frying.
Roasted Garlic Aïoli
- 4
- 5
Make the aïoli
Squeeze the roasted garlic cloves into a small bowl and mash to a paste with a fork. Add 3 tbs mayonnaise, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk together until smooth. If too thick, add up to 1 tsp water, 1/4 tsp at a time, to reach desired dipping consistency. Taste and adjust salt or lemon as needed. Refrigerate until ready to serve.
Frying & Seasoning
- 6
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (5–8 cm), leaving room at the top. Heat oil to 325°F (160°C) for the first blanch fry. Use a thermometer to monitor temperature.
- 7
First fry (blanch)
Working in batches (don’t overcrowd), add a portion of dried fries to the 325°F oil and fry for 4–5 minutes until softened and pale golden but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let blanched fries rest for 10–15 minutes; you may cool them on a sheet pan. If you want to prepare them ahead, you may refrigerate briefly.
- 8
Second fry (crisp)
Increase oil heat to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Transfer to a wire rack or paper towels to drain briefly.
- 9
Season
While fries are still hot, sprinkle with coarse sea salt (about 2 tsp total for the batch) and freshly ground black pepper to taste. Toss gently to distribute. Immediately sprinkle the finely minced fresh rosemary (about 1 tbs) over the fries and toss again so the heat releases the rosemary aroma and it adheres to the fries. Taste and add a touch more sea salt if desired.
- 10
Serve
Serve the fries hot alongside the roasted garlic aïoli. Garnish with an extra pinch of chopped rosemary or a light drizzle of olive oil if desired.