Frites Maison Recipe
Lightly salted, fresh yukon gold potatoes served with house dipping sauces.
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Ingredients
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Potatoes & Frying
House Dipping Sauces
Method
Potatoes & Frying
- 1
Prepare potatoes
Wash and scrub the Yukon Gold potatoes well. Leave the skin on. Cut each potato into 1/3–1/2-inch thick sticks (matchstick/fry shape). Keep the cut fries in a large bowl of cold water as you work to prevent discoloration.
- 2
- 3
Par-cook (blanch) the fries
Drain the soaked fries and pat them very dry with clean kitchen towels or paper towels. In a large heavy-bottomed pot or deep fryer, heat the deep-frying oil to 300°F (150°C). Working in batches, add fries and cook gently for 4–5 minutes until softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool for 10 minutes.
- 4
Final fry
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack. Immediately sprinkle with kosher salt while hot so it adheres.
- 5
Alternative shallow-fry option
If you don't have enough oil for deep frying, heat vegetable oil in a heavy skillet to medium-high. Fry in a single layer, turning occasionally, until crisp and golden (this takes longer and may require more oil and attention).
House Dipping Sauces
- 6
Garlic aioli
In a small bowl combine 1/2 cup mayonnaise, minced garlic, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, and 1/2 teaspoon smoked paprika. Whisk until smooth. Taste and adjust seasoning with salt and pepper as needed. Refrigerate until serving.
- 7
Spicy ketchup
In another bowl mix 1/2 cup ketchup with 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1 tablespoon finely chopped chives. Stir well and refrigerate until serving.
- 8