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Assassin Fries Recipe

Name: Mama Stortini's Restaurant & Bars Assassin Fries Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 count russet potatoes (medium); 1 cups vegetable oil (for frying or roasting); 2 tbs cornstarch; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 4 count garlic cloves, minced; 1 count shallot, finely chopped; 1 tsp crushed red pepper flakes; 1 tsp smoked paprika; 1 cups canned crushed tomatoes; 2 tbs tomato paste; 1 tbs red wine vinegar; 1 tsp brown sugar or honey; 1 tsp hot sauce (your choice); 2 tbs water; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 cups mayonnaise; 2 tbs prepared basil pesto; 1 tsp lemon juice; 0.5 tsp garlic, finely minced; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups freshly grated Parmesan; 2 tbs chopped fresh parsley; 0.5 tsp extra chili flakes (optional)

Inspired by Mama Stortini's Restaurant & Bar

Time1h 15m

Serves4

fiery tomato sauce, garlic, parmesan, pesto aioli dipping sauce

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Ingredients

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Fries

4 count russet potatoes (medium)

1 cups vegetable oil (for frying or roasting)

2 tbs Cornstarch

2 tsp kosher salt

1 tsp freshly ground black pepper

Fiery Tomato Sauce (assassin sauce)

2 tbs olive oil

4 count Garlic cloves, minced

1 count shallot, finely chopped

1 tsp Crushed red pepper flakes

1 tsp Smoked paprika

1 cups canned crushed tomatoes

2 tbs tomato paste

1 tbs red wine vinegar

1 tsp brown sugar or honey

1 tsp hot sauce (your choice)

2 tbs water

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Pesto Aioli

1/2 cups Mayonnaise

2 tbs prepared basil pesto

1 tsp ReaLemon lemon juice

1/2 tsp garlic, finely minced

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Garnish

1/2 cups freshly grated Parmesan

2 tbs chopped fresh parsley

1/2 tsp extra chili flakes (optional)

Method

Fries

Prepare potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/3–1/2 inch thick matchstick fries. Place cut fries into a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Dry and coat

Drain and rinse the fries, then spread them on clean kitchen towels and pat completely dry. Toss the dried fries with cornstarch, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Cook the fries

Two options: Deep-fry — Heat vegetable oil in a deep pot or fryer to 325°F (around medium-high). Fry the fries in batches until just turning pale and soft (4–6 minutes). Remove and drain on paper towels. Increase oil to 375°F and fry again, in batches, until golden and crisp (2–3 minutes). Drain and immediately sprinkle remaining 1 tsp salt. OR Oven-bake — Preheat oven to 450°F (230°C). Toss coated fries with 1 cup oil to lightly coat and spread in a single layer on two rimmed baking sheets. Bake 22–28 minutes, flipping halfway, until golden and crispy. Season with remaining salt while hot.

Fiery Tomato Sauce (assassin sauce)

Sauté aromatics

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add the minced garlic and chopped shallot; sauté 1–2 minutes until fragrant and translucent but not browned.

Build the sauce

Add crushed red pepper flakes and smoked paprika; cook 30 seconds. Stir in the crushed tomatoes, tomato paste, red wine vinegar, brown sugar (or honey), hot sauce, and 2 tbs water. Bring to a gentle simmer.

Simmer and adjust

Reduce heat to low and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust heat or acidity with more hot sauce or vinegar as desired. Keep warm until serving.

Pesto Aioli

In a small bowl, combine 1/2 cup mayonnaise, 2 tbs prepared pesto, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and creamy. Cover and chill until ready to serve. Taste and adjust seasoning; add a splash of water or extra lemon if you want a thinner dip.

Assembly & Finishing

Toss fries with sauce

Place hot fries in a large bowl or on a serving platter. Spoon about 3/4 cup of the warm fiery tomato sauce over the fries and toss gently to coat. For extra heat, drizzle additional sauce to taste.

Add cheese and herbs

Immediately sprinkle 1/2 cup freshly grated Parmesan over the sauced fries so it warms and clings. Scatter 2 tbs chopped parsley and optional 1/2 tsp chili flakes on top.

Serve with aioli

Serve fries hot with the pesto aioli on the side for dipping (about 1/2 cup). Offer extra fiery tomato sauce for spooning or dunking. Enjoy immediately so fries remain crisp.