Bucket Of Hand Cut Fries Recipe
house spice, garlic aioli
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Ingredients
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Fries
Garlic Aioli
Method
Fries Preparation
- 1
Cut the Potatoes
Wash the Russet potatoes thoroughly to remove any dirt. Cut them into long, thin strips (approximately 1/4 inch thick) to create fries.
- 2
Soak the Fries
Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and promotes crispiness.
- 3
Drain and Dry
After soaking, drain the fries and pat them dry with paper towels to remove as much moisture as possible.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 5
Fry the Potatoes
Carefully add a batch of fries to the hot oil, making sure not to overcrowd the pot. Fry them for about 5-7 minutes or until golden brown and crispy.
- 6
Remove and Season
Using a slotted spoon, remove the fries from the oil and place them on paper towels to drain excess oil. Immediately sprinkle with salt and house spice blend while still hot.
- 7
Repeat
Repeat the frying process with the remaining fries until all are cooked.
Garlic Aioli Preparation
- 8
Mix the Aioli
In a medium bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until well combined.
- 9
Season
Add salt to taste and mix again. Adjust garlic and lemon juice based on your preference for flavor.
- 10
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.