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Ingredients
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Handcut Frites
Method
Preparation
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, approximately 1/4 inch wide. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a clean towel.
- 2
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (160°C). Use a thermometer to ensure the oil is at the correct temperature.
- 3
Fry the Potatoes (First Fry)
Carefully add the cut potatoes to the hot oil in batches. Fry for about 5-6 minutes until they are cooked but not browned. Remove the fries and drain them on paper towels.
- 4
Increase Oil Temperature
Increase the oil temperature to 375°F (190°C) for the second fry.
- 5
Fry the Potatoes (Second Fry)
Return the fries to the hot oil in batches and fry until they are golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels again.
- 6
Seasoning
While the fries are still hot, sprinkle them with salt to taste.
- 7
Make the Aioli
In a bowl, mix together the egg yolk, crushed garlic clove, lemon juice, Dijon mustard, and a pinch of salt. Slowly drizzle in olive oil while whisking until the mixture thickens and emulsifies. Stir in chopped fresh parsley.
- 8
Serve
Serve the hot handcut frites with the homemade aioli on the side for dipping.
