Fries Recipe

Prep and shave potatoes

Wash and peel 2 medium russet potatoes. Using a mandoline set to a very thin setting (or a sharp knife), shave the potatoes into thread-thin ribbons about 1–2 mm thick. As you shave, transfer the ribbons into a large bowl of cold water to prevent browning.

Rinse and soak

Once all potatoes are shaved, drain the water and refill the bowl with fresh cold water. Swirl and let soak 10–15 minutes to leach excess starch. This helps the nests crisp.

Dry and combine with starch

Drain the potatoes and transfer to a clean kitchen towel or several layers of paper towels. Press and pat very dry—removing as much surface moisture as possible. Transfer dried potato threads to a bowl and toss with 2 tablespoons cornstarch, 1 tablespoon flour, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated. The starch lightly binds threads so they hold nest shape and crisp evenly.

Form nests

Heat 2 cups neutral vegetable oil in a heavy skillet or deep pan to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato in: it should sizzle immediately without browning too fast. Using kitchen tongs or two forks, gather small handfuls (about 1/4 cup measured loosely) of the coated potato threads and twirl into loose nest shapes. Gently lower each nest into the hot oil, a few at a time without overcrowding.

Fry until crisp

Fry nests 3–4 minutes, turning once, until they are golden-brown and very crisp. Thin nests will brown quickly—watch closely. Use a slotted spatula or spider to lift nests and drain on a wire rack set over a baking sheet or on paper towels. Immediately season with fine sea or flaky salt while still hot. Keep warm in a 200°F (95°C) oven on the rack while you fry remaining nests.

Serve

Arrange the crispy potato nests on a serving platter. Sprinkle with minced parsley if using and serve with burnt shishito aioli and lemon wedges on the side.

Char the shishitos

Heat a dry skillet or cast-iron pan over high heat until smoking slightly. Add 6 shishito peppers and sear, turning occasionally, until they are blistered and blackened in spots on all sides, about 4–6 minutes. Transfer to a bowl and cover with plastic wrap or a lid for 5 minutes to steam—this loosens skins.

Peel and blend

Once cool enough to handle, remove stems and peel away any large loose charred skin (you can leave small charred bits for flavor). Place the charred peppers in a food processor with 1 cup mayonnaise, 2 garlic cloves (roughly chopped), 1 tablespoon lemon juice, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon neutral oil. Pulse until smooth and emulsified. Taste and adjust seasoning—add more lemon for brightness or a pinch more salt if needed.

Chill briefly

Transfer aioli to a small bowl and chill at least 15 minutes to let flavors meld. If it thickens too much, stir in up to 1 teaspoon water or olive oil to reach desired dipping consistency.

Plate the warm potato nests with a small bowl of burnt shishito aioli. Garnish with a light dusting of flaky salt and minced parsley. Serve immediately with lemon wedges for squeezing over nests if desired.