Jul 14 2026

Restaurants›Lake & Irving Restaurant & Bar›Fries Recipe

Fries Recipe

Inspired by Lake & Irving Restaurant & Bar

Time1h

Serves4

ketchup, harissa aioli

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Ingredients

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Method

Fries

1
Prepare the Potatoes
Wash the Russet potatoes thoroughly to remove any dirt. Peel the potatoes if you prefer skinless fries, and then cut them into even sticks, about 1/4 to 1/2 inch thick.
2
Soak the Potatoes
Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and results in crispier fries.
3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
4
Fry the Potatoes
Remove the potatoes from the water and pat them dry with paper towels. Carefully add a batch of potatoes to the hot oil and fry for about 5-7 minutes, or until golden brown and crispy. Do not overcrowd the pot.
5
Drain and Season
Once cooked, remove the fries from the oil and place them on a plate lined with paper towels to absorb excess oil. Immediately sprinkle with salt while they are still hot.

Ketchup

6
Serve the Ketchup
Pour the tomato ketchup into a small bowl for dipping. You can also serve it directly from the bottle if preferred.

Harissa Aioli

7
Prepare the Harissa Aioli
In a medium bowl, combine the mayonnaise, harissa paste, minced garlic, and lemon juice. Mix well until smooth. Season with salt to taste.
8
Serve the Aioli
Transfer the Harissa Aioli to a small serving bowl for dipping alongside the fries.

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