Fried Russet Potatoes Recipe

Time1h

Serves4

horseradish aïoli*, fresh dill

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Ingredients

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1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into even-sized wedges or sticks, about 1/2 inch thick.
2
Soak the Potatoes
Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch.
3
Make the Horseradish Aïoli
In a small bowl, combine mayonnaise, horseradish, and lemon juice. Mix well and season with salt to taste. Set aside.
4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5
Fry the Potatoes
Drain the soaked potatoes and pat them dry with paper towels. Carefully add a handful of potatoes to the hot oil, being cautious of splatters. Fry in batches for about 5-7 minutes or until golden brown and crispy.
6
Drain and Season
Using a slotted spoon, remove the fried potatoes and place them on paper towels to drain excess oil. Immediately sprinkle with salt and fresh dill while they are still hot.
7
Serve
Serve the fried russet potatoes hot with the horseradish aïoli on the side for dipping.