Crispy Frites Recipe
Chopped Parsley, Ketchup, Garlic Aioli
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Ingredients
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Crispy Frites
Ketchup
Garlic Aioli
Method
Crispy Frites
- 1
Prep and soak
Wash and peel the russet potatoes (peeling optional). Cut into 1/4- to 1/3-inch matchstick fries for classic frites. Place cut potatoes in a large bowl of cold water and agitate to remove surface starch. Soak at least 30 minutes, up to 2 hours for best crispness.
- 2
Parboil (optional for extra fluffy interior)
If you prefer, bring a pot of water to a simmer, add the drained fries and simmer 3 minutes. Drain and spread on a tray to dry slightly. Allow to cool for 10–15 minutes.
- 3
Dry and first fry
Drain the soaked fries and pat thoroughly dry with clean kitchen towels or paper towels. In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (165°C). Working in batches to avoid crowding, fry the fries for 3–4 minutes until pale, tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet; let rest 10 minutes.
- 4
Second fry for crispiness
Increase oil temperature to 375°F (190°C). Fry the rested fries in batches 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, tossing gently so seasoning adheres. Sprinkle chopped parsley evenly over the fries and toss briefly to distribute.
- 5
Serve
Serve hot alongside the ketchup and garlic aioli in small bowls for dipping.
Ketchup
- 6
In a small bowl, combine 1/2 cup tomato ketchup with 1/4 teaspoon smoked paprika (if using). Stir until smooth. Taste and adjust paprika or add a pinch of salt if desired. Transfer to a serving ramekin.
Garlic Aioli
- 7
In a small bowl, whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon olive oil until combined. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, salt, or garlic to preference. Chill briefly if time allows to let flavors meld, then transfer to a serving ramekin.