Fries Recipe

Prepare the Potatoes

Wash and peel the Russet potatoes. Cut each potato into thin strips, about 1/4 inch wide.

Soak the Potatoes

Place the cut potatoes into a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.

Dry the Potatoes

After soaking, drain the potatoes and pat them dry with a clean kitchen towel.

Heat the Oil

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to check the temperature.

Fry the Potatoes

Carefully add the dried potato strips into the hot oil in batches, frying them for about 5-7 minutes or until golden brown and crispy.

Drain and Season

Remove the fries from the oil using a slotted spoon and place them on paper towels to drain excess oil. While they're still hot, sprinkle with salt.

Prepare the Aioli

In a mixing bowl, whisk together the minced garlic, egg yolk, and lemon juice until well combined.

Emulsify the Mixture

While whisking continuously, slowly drizzle in the olive oil until the mixture thickens and emulsifies. If it becomes too thick, you can add a few drops of water to thin it out.

Season the Aioli

Add salt to taste, mixing until fully incorporated.

Combine Ingredients

In a small bowl, mix together the tomato paste, brown sugar, vinegar, onion powder, garlic powder, and salt until well blended.

Adjust Flavor

Taste the ketchup and adjust seasoning as needed. You can add more brown sugar for sweetness or more vinegar for tanginess.

Refrigerate

Let the ketchup sit in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.