Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4- to 1/2-inch sticks for classic fries. Place the cut potatoes into a large bowl of cold water and let sit for 30 minutes (or up to 2 hours) to remove surface starch.

Rinse and dry

Drain the soaking water and rinse the fries under cold running water until the water runs clear. Spread the potato sticks on clean kitchen towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and soggy fries.

First fry (blanch)

Heat 2 to 3 inches of oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

Second fry (crisp)

Increase the oil temperature to 375–380°F (190–195°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately while still hot, transfer to a bowl for seasoning.

Toast the fennel seeds in a dry skillet over medium heat, stirring, until fragrant and slightly darker, about 2–3 minutes. Remove from heat and let cool slightly.

Crush or grind the toasted fennel seeds with a mortar and pestle or spice grinder to a coarse powder. Combine the ground fennel with the sea salt, kosher salt, and optional sugar. Taste and adjust ratio, keeping the fennel as the prominent note. Set aside.

When fries come out of the hot oil, sprinkle fennel salt immediately and toss gently so the seasoning adheres while fries are hot.

In a small bowl, whisk together the egg yolk, grated garlic, Dijon mustard, and lemon juice until combined.

Begin emulsifying by adding oil very slowly: start with a few drops of the combined oils while whisking continuously. Once the mixture begins to thicken, you can add the oil in a thin steady stream while whisking until fully incorporated and thick. If it gets too thick, whisk in a few drops of water or a little lemon juice to loosen. The finished aioli should be smooth and spreadable.

Season the aioli with the teaspoon of salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed. Refrigerate until ready to serve. (Note: if you prefer, use 1/2 cup store-bought mayonnaise and stir in garlic, lemon, mustard, salt and pepper as a shortcut — reduce oil/egg yolk steps accordingly.)

Place the hot, seasoned fries onto a serving plate or basket. Sprinkle the chopped parsley and minced fennel fronds if using for freshness and color.

Serve immediately with a small bowl of fennel aioli on the side for dipping.