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
Method
Fries
- 1
Prep potatoes
Wash and scrub the potatoes. Leaving the skin on for texture, cut each potato into 1/3-inch (approximately 8 mm) sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.
- 2
Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and produce crisper fries. Keep refrigerated if soaking longer than 30 minutes.
- 3
After soaking, drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause severe oil splatter and soggy fries.
- 4
First fry (blanch)
Pour enough canola oil into a heavy pot or deep fryer to reach a 2–3 inch depth (about 1 to 1.5 L). Heat oil to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain. Allow oil to return to 300°F between batches.
- 5
Second fry (crisp)
Increase the oil temperature to 375–390°F (190–200°C). Fry the blanched fries in batches for 2–3 minutes or until golden and crisp. Remove and drain on a wire rack or paper towels.
- 6
While fries are still hot, immediately season with kosher salt (about 1 to 1 1/2 tbs total, or to taste), freshly ground black pepper, and garlic powder. Toss gently to coat evenly.
- 7
Transfer the seasoned fries to a large bowl and sprinkle in the chopped fresh parsley and thyme. Toss gently so the herbs cling to the hot fries. Serve immediately.
Malt Vinegar Aioli
- 8
Make aioli
In a small bowl, combine the mayonnaise (3 tbs), malt vinegar (1.5 tbs), Dijon mustard (1/2 tsp), lemon juice (1/2 tsp), minced garlic (1/2 tsp), and honey or sugar (1/2 tsp). Whisk until smooth and homogenous.
- 9
Season the aioli with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add more malt vinegar for acidity, a pinch more honey to balance, or up to 1/4 tsp additional salt if needed.
- 10
Cover and refrigerate the aioli for at least 15 minutes to allow flavors to meld. Bring to room temperature for 10 minutes before serving if desired.
- 11
Serve the malt vinegar aioli alongside the herbed fries for dipping. Leftover aioli will keep refrigerated in an airtight container for up to 4 days.