Frites Recipe

Prep potatoes

Peel the russet potatoes if you prefer (skin left on is fine). Cut each potato into 1/3–1/2 inch (8–12 mm) thick sticks for classic frites. Rinse the cut potatoes in cold water until water runs clear to remove surface starch.

Soak

Place the cut potatoes in a large bowl of cold water and refrigerate or let sit for at least 30 minutes, up to 2 hours. This helps crispness.

Dry

Drain the potatoes and spread on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to sputter and prevent crisping.

Blanch (first fry)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches — do not overcrowd — for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on a rack or paper towels. Let cool 10–15 minutes.

Finish (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Remove and drain on a rack or paper towels. Immediately season with 2 tsp salt (or to taste) and 1 tsp black pepper while hot so seasoning adheres.

Prepare the peppers/fruit: If using manzano peppers, stem and seed them (wear gloves if needed). If using the mango + jalapeño substitute, peel and pit a ripe mango and core and seed 1 jalapeño. Roughly chop the fruit/peppers.

Combine: In a small food processor or blender, add 0.5 cup mayonnaise, the chopped manzano peppers or mango + jalapeño, 1 tablespoon honey, 1 tsp rice vinegar, 1 tsp lime juice, 0.5 tsp smoked paprika and 0.5 tsp salt.

Process until smooth and homogeneous. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more salt as needed. Chill for at least 15 minutes to let flavors meld.

Combine 0.5 cup mayonnaise with 2 finely grated garlic cloves, 1 tsp lemon juice, 0.5 tsp Dijon mustard, 1 tsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper in a small bowl.

Whisk vigorously until smooth and slightly airy. Taste and adjust seasoning — add more lemon juice for tang or more garlic for a stronger punch. Chill for 10–15 minutes to let flavors meld.