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Ingredients
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Fries
Chili Garlic Aioli
Method
Fries
- 1
Prep and soak
Peel the potatoes if you prefer (leave skins on for more texture). Using a sharp knife or mandoline, cut potatoes into thin shoestring fries about 1/8"–3/16" thick. Place cut fries in a large bowl of cold water and rinse briefly, then change the water and soak for at least 30 minutes (up to 2 hours) to remove excess starch.
- 2
Dry and coat
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. In a small bowl, mix the cornstarch with the 2 tablespoons cold water to make a slurry. Toss the dry fries with the cornstarch slurry so they have a light, even dusting — this helps crisp them. Let sit 5 minutes to allow coating to adhere.
- 3
First fry (blanch)
Pour oil into a deep pot or heavy-bottomed fryer to a depth of about 2–3 inches (about 4–6 cups, depending on vessel). Heat oil to 325°F (163°C). Working in batches to avoid crowding, fry the fries for 3–4 minutes until pale, pliable, and just beginning to set but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat until all fries are blanched.
- 4
Rest
Let blanched fries rest for 10–20 minutes (can be held at room temperature). This step helps achieve a crisp exterior on the second fry.
- 5
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove, drain on a wire rack or paper towels, and immediately season with the 2 tsp salt and 1/2 tsp black pepper while hot. If using, toss with chopped parsley for color.
Chili Garlic Aioli
- 6
In a small bowl, combine 1/2 cup mayonnaise, minced garlic, 1 tablespoon chili garlic sauce, 1 teaspoon lemon juice, 1/2 teaspoon rice or white vinegar, 1/4 teaspoon sugar, and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust heat or acidity: add more chili garlic sauce for heat, or a teaspoon of water (up to the 1 tsp listed) to thin if needed. Refrigerate at least 15 minutes to let flavors meld.
- 7
Serve: plate the hot shoestring fries with a small bowl of chili garlic aioli on the side for dipping. Leftover aioli will keep covered in the refrigerator for up to 3 days.