Pommes Frites Recipe

Time1h

Serves4

Fries served like no other! Tossed in malt vinegar dust with a side of roasted garlic aioli.

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Ingredients

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1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into evenly sized sticks about 1/4 inch thick.
2
Soaking
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
3
Drying
Drain the potatoes and pat them dry with paper towels to remove excess moisture.
4
Frying
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches for about 5-7 minutes until golden brown. Remove and drain on paper towels.
5
Seasoning
While the fries are still hot, sprinkle with salt and malt vinegar powder to taste.

6
Roasting the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for 20-25 minutes until soft. Allow to cool.
7
Blending
In a blender or food processor, combine the roasted garlic, mayonnaise, lemon juice, olive oil, and salt. Blend until smooth and creamy.