Chesapeake Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Leave the skin on for texture or peel if you prefer. Cut the potatoes into 1/3-1/2 inch thick sticks for classic fries. Rinse the cut fries under cold running water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This firms the fries and removes more starch for a crisper exterior.

Dry & toss with cornstarch

Drain the fries and lay them out on clean kitchen towels or paper towels. Pat completely dry. Transfer to a large bowl, sprinkle with 1 tablespoon cornstarch, and toss until evenly coated. This light dusting helps produce a crisp crust when frying. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; some salt will be absorbed during frying, so final seasoning will be adjusted after frying.

Heat oil

In a heavy-bottomed pot or deep fryer, add enough neutral oil to come up about 2–3 inches (about 1 cup for a small pot). Heat the oil to 325°F (160–165°C) for the first blanch fry. Use a thermometer for accuracy.

Blanch-fry (first fry)

Working in small batches to avoid crowding, fry the coated potato sticks at 325°F for 4–5 minutes, until they are softened and beginning to turn pale gold but not browned. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Let rest for 10 minutes; you can refrigerate the blanched fries for up to 30 minutes if making ahead.

Heat for crisping (second fry)

Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry for 2–3 minutes until deep golden brown and crisp. Remove to the wire rack or paper towels to drain. Immediately taste and adjust seasoning with additional kosher salt if desired.

Serve

Transfer fries to a serving platter or individual plates. Sprinkle optional chopped parsley over the fries for color. Serve piping hot alongside the malt vinegar aioli for dipping.

Combine base ingredients

In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons malt vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until smooth and uniform.

Add aromatics & seasoning

Stir in the finely grated garlic clove, 1 teaspoon Old Bay seasoning, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning: add up to 1 more teaspoon malt vinegar or a pinch more salt if you prefer a tangier aioli.

Chill to develop flavor

Cover the aioli and refrigerate for at least 15 minutes (30 minutes preferred) to let the flavors meld. If made ahead, keep refrigerated up to 3 days. Stir again before serving; if the aioli is too thick, whisk in 1 teaspoon water or extra lemon juice to reach desired dipping consistency.

Finish & garnish

Transfer aioli to a small bowl, sprinkle a pinch of Old Bay or chopped fresh parsley on top if desired, and place alongside the hot fries for dipping.