Jul 14 2026
Restaurants›New Rivers›Frites Recipe

Frites Recipe

Inspired by New Rivers
Time1h
Serves4

Crispy triple cooked french fries, malt vinegar aioli, crispy herbs, maldon

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fries

Malt Vinegar Aioli

Crispy Herbs

Method

Fries Preparation

  1. 1

    First Cook

    Peel and cut the Russet potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry.

  2. 2

    Second Cook

    Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for about 5-7 minutes until soft but not browned. Remove and let cool.

  3. 3

    Third Cook

    Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels. Season with salt and Maldon sea salt.

Malt Vinegar Aioli Preparation

  1. 4

    Mix Ingredients

    In a mixing bowl, combine mayonnaise, malt vinegar, minced garlic, Dijon mustard, and season with salt and black pepper to taste. Stir until smooth and creamy.

Crispy Herbs Preparation

  1. 5

    Prepare Herbs

    In a small pan over low heat, lightly sauté the chopped parsley and thyme leaves until they are just crispy. Season with a pinch of salt.

More from New Rivers