Pommes Frites Recipe

Time1h 30m

Serves4

roasted garlic ash aioli

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.

1
Cutting the Potatoes
Peel the Russet potatoes and cut them into thin strips or wedges.
2
Soaking the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
3
Drying the Potatoes
Drain and dry the potatoes thoroughly using a towel.
4
Frying the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes per batch.
5
Seasoning
Remove the fries from the oil, drain on paper towels, and sprinkle with salt immediately.

6
Roasting the Garlic
Wrap the garlic cloves in aluminum foil and roast them in the oven at 400°F (200°C) for about 30 minutes until soft.
7
Making the Aioli
In a bowl, mash the roasted garlic into a paste. Add the egg yolk, lemon juice, and slowly whisk in olive oil until the mixture emulsifies and thickens.
8
Finishing Touch
Add black salt to taste, and mix well.