Basket Of French Fries (v, Vn) Recipe

APPETIZERS

1. 1

   Prepare and cut potatoes

   Scrub 4 Russet potatoes and cut into evenly sized fries about 1/4 inch thick. For uniform cooking, aim for consistent thickness.

2. 2

   Soak and dry

   Soak the cut potatoes in cold water for 30–60 minutes to remove surface starch. Rinse briefly, then dry thoroughly with clean towels or a salad spinner to remove as much moisture as possible.

3. 3

   Preheat and set up

   Line a large sheet pan with parchment and place a cooling rack on another sheet pan. Heat neutral oil in a deep pot or fryer to 325°F (165°C).

4. 4

   Season and coat

   Toss the dried fries with cornstarch, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

5. 5

   First fry (par-fry)

   Work in batches, frying fries at 325°F (165°C) for 3–4 minutes until pale and flexible. Do not brown. Remove with a slotted spoon and drain on the rack.

6. 6

   Second fry (crisp and golden)

   Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–4 minutes until crisp and golden. Transfer to the rack to drain briefly.

7. 7

   Make vegan aioli

   In a bowl, whisk aquafaba, minced fresh garlic, and lemon juice. Slowly whisk in 1/2 cup neutral oil to emulsify. Season with salt.

8. 8

   Serve

   Season hot fries with additional salt to taste. Serve immediately with ketchup on the side and a dollop or drizzle of vegan aioli for dipping.