Place the cut fries in a large bowl and rinse under cold water until the water runs clear to remove surface starch. Fill the bowl with cold water and add the ice cubes; soak for 30 minutes (or up to 2 hours refrigerated). This firms the fries and removes excess starch for crispness.

Dry fries

Drain the fries and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — any surface moisture will cause oil splatter and reduce crispness.

Heat oil

In a heavy pot or deep fryer, heat the vegetable oil to 325°F (160°C). Use a thermometer to monitor. There should be enough oil to fully submerge the fries.

First fry (blanch)

Working in batches that do not crowd the pot, fry the potatoes for 4–5 minutes until softened and pale (not golden). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with fennel salt (see Fennel Salt section).

Fennel Salt

Toast and grind fennel

In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes, shaking the pan, until fragrant and slightly darker. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder.

Blend with salt and zest

Mix the ground fennel seeds with the kosher salt and lemon zest until evenly combined. Taste and adjust — add a touch more salt or zest if desired. Keep at room temperature; this will be used immediately to season the hot fries.

Smoked Aioli

Prepare base

In a clean bowl, whisk together the egg yolks, Dijon mustard, grated garlic, smoked paprika, and lemon juice until smooth and slightly thickened.

Emulsify

While whisking constantly, very slowly drizzle in the neutral oil in a thin, steady stream to create an emulsion. Once the mixture starts to thicken and incorporate (after about half the oil), you can add the oil a little faster. After the neutral oil is mostly incorporated, whisk in the olive oil for flavor and sheen.

Season and adjust

Whisk in the salt and black pepper. Taste and adjust acidity with more lemon juice or salt as needed. If the aioli is too thick, whisk in 1 teaspoon of warm water at a time until it reaches desired dipping consistency. Refrigerate until ready to serve; bring to cool room temperature before serving for best flavor.

Safety note

This aioli uses raw egg yolks. For higher food-safety, use pasteurized egg yolks or store-bought mayonnaise base and stir in smoked paprika, garlic, lemon, and Dijon to mimic the aioli.

Finishing

Plate the fries in a shallow bowl or basket. Sprinkle the fennel salt evenly over the hot fries so it adheres and the flavors bloom. Garnish with the chopped parsley if using. Serve immediately with smoked aioli on the side for dipping.